Bak Chor Mee Dry with Vinegar | Don Signature Crab - Singapore Food Guide

Ingredients

• 400 g fresh yellow egg noodles (or 300 g dried egg noodles, cooked according to packet)
• 300 g minced pork (lean-to-fat ratio about 80:20)
• 150 g pork liver, thinly sliced (optional)
• 6 fish balls or 100 g fishcake, halved (optional)
• 100 g shiitake mushrooms, rehydrated and sliced or 100 g fresh mushrooms, sliced
• 3 tbsp rendered pork lard or neutral oil (vegetable or peanut oil if preferred)
• 4 cloves garlic, finely minced
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tbsp Chinese black vinegar (Chinkiang or similar) – adjust to taste
• 2 tbsp rice vinegar (optional, to brighten)
• 1 tsp sugar
• 1 tbsp sambal chilli or chilli paste, plus extra chilli oil for serving
• 1 tsp sesame oil
• 2 tbsp fried shallots (for garnish)
• 2 spring onions (scallions), finely chopped
• 1 lime or calamansi, halved (optional, for squeezing)
• Salt and white pepper to taste
• 1 tbsp water or stock (to loosen the minced pork sauce)
• 1 tsp cornflour mixed with 1 tbsp water (optional, to bind minced pork)
• Pickled green chillies or achar, to serve (optional)