Noodle Dishes
Authentic Singaporean Fishball Noodles Recipe (Mee Pok/Mee Kia)
Experience the quintessential Singapore hawker classic right in your kitchen with springy egg noodles tossed in a robust, spicy sambal sauce. Topped with bouncy fishballs and savory fishcake, this 'Dry' version captures the perfect balance of vinegar, spice, and umami.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 485 kcal
Method
Prepare the sambal rempah by blending the dried shrimp, red chilies, and shallots into a fine paste. Sauté this paste in 3 tablespoons of oil over medium heat until fragrant and the oil separates.
In a small pot, bring the stock to a simmer. Add the fishballs and sliced fishcake, cooking until they float and are heated through. Keep warm.
Prepare the serving bowls. In each of the 4 bowls, mix 1 tablespoon of the prepared sambal, 1 tablespoon of black vinegar, 1/2 tablespoon of light soy sauce, and 1 tablespoon of lard or shallot oil.
Bring a large pot of water to a rolling boil. Blanch the beansprouts for 30 seconds and divide them into the bowls.
Blanch the noodles in the boiling water for about 45-60 seconds, using a noodle strainer to shake them vigorously to ensure even cooking. Dip them quickly in cold water, then back into hot water (the 'cold-hot' shock) to ensure springiness.
Drain the noodles well and place them into the bowls. Toss thoroughly with the sauce until every strand is coated.
Top with the fishballs and fishcake from the soup. Garnish with chopped spring onions and crispy lard bits. Serve the remaining hot soup in small side bowls.
Notes
The 'Cold-Hot Shock' technique is essential for that signature springy (al dente) texture in Singaporean egg noodles.
Do not skip the black vinegar; it provides the necessary acidity that cuts through the richness of the lard oil.
If you can find 'Ikan Parang' fishballs at the local market, they offer the most authentic bounce.
Always toss the noodles immediately after draining so they don't clump together.
