Bak Chor Mee is a popular Singaporean noodle dish that features springy egg noodles tossed with minced pork, vinegar, and chili paste, creating a delightful balance of flavors and textures.

This dish has its roots in Teochew cuisine and has been a staple in Singapore's hawker centers for decades. It is cherished for its savory and tangy taste, making it a favorite among locals and tourists alike.

To make Bak Chor Mee, start by boiling the egg noodles until they are tender yet firm. While the noodles are cooking, prepare the minced pork by cooking it with mushrooms until fully cooked. Mix the cooked noodles with vinegar and chili paste, then add the minced pork and mushroom mixture.

Customization is key with Bak Chor Mee. You can adjust the level of spiciness by adding more or less chili paste, and some people like to include additional ingredients such as fish balls, liver, or crispy pork lard for extra flavor and texture.

In Singapore, Bak Chor Mee is typically served with a side of clear soup, which helps to balance the rich flavors of the noodles. It is often enjoyed as a hearty breakfast or lunch, providing a satisfying and comforting meal.

While Bak Chor Mee is a delicious and flavorful dish, it is important to be mindful of its sodium content due to the vinegar and chili paste. Enjoy this dish in moderation as part of a balanced diet, and consider adding more vegetables to make it a healthier choice.