Bak Chor Mee

🔥 Prep

• Rinse 150 g egg noodles and set aside.
• Slice the 3 mushrooms thinly.
• Measure out 1 tbsp vinegar, 1 tbsp soy sauce, and 1 tsp chilli into a small bowl; mix to form sauce.
• Have 100 g minced pork ready.

🔥 Cook

• 1. Bring a pot of water to a boil over high heat, add the egg noodles and cook for 2‑3 minutes until al dente; drain and rinse briefly with cold water, then toss with a drizzle of oil to prevent sticking.
• 2. Heat 1 tbsp oil in a wok or skillet over medium‑high heat; add the minced pork and stir‑fry for 2 minutes until it starts to brown.
• 3. Add the sliced mushrooms to the pork and continue to stir‑fry for 1‑2 minutes until they soften.
• 4. Push the pork‑mushroom mixture to one side, pour in the prepared sauce (vinegar, soy sauce, chilli) and let it simmer for 30 seconds to meld flavors.
• 5. Mix the pork‑mushroom mixture with the sauce, then add the cooked noodles and toss everything together over medium heat for 1‑2 minutes until the noodles are well coated and heated through.
• 6. Taste and adjust seasoning with a pinch more soy sauce or vinegar if needed; remove from heat.

🔥 Serve

• Transfer the bak chor mee to a serving bowl or plate.
• Garnish with extra sliced chilli and a few drops of vinegar for brightness.
• Serve immediately with a side of blanched Chinese broccoli (gai lan) or cucumber slices for freshness.