Mee pok lovers gather around! Traditionally, the yummy flat noodles are used in local hawker dishes such as bak chor mee (minced meat noodles) or fishball noodles. But today, home cook Hidaya shows us how to get deliciously creative with mee pok in her recipe for Spicy Bean Paste Noodle! Inspired by mapo tofu, this halal mee pok dish has a delicious gravy made savoury from the minced beef with a spicy kick from the chilli broad bean paste.
With Kwong Cheong Thye’s MY NOODLE Mee Pok, you can prepare the dish in next to no time. The instant mee pok noodles are quick and easy to cook and you can customise the dish with your favourite ingredients! This sure beats ordering ta bao or take away from the nearest coffeeshop!
Here are the ingredients used: Minced beef, French beans, spicy bean sauce, black bean paste, chilli powder, light soy sauce, ginger, garlic, cornflour mixture, salt, pepper, water, spring onions, and KCT MY NOODLE Mee Pok.
The first step is to prepare the spicy bean sauce.
In a wok, heat up some oil and stir fry the minced beef for 5-10 mins or until it is about ¾ cooked through.
Add the french beans, garlic, ginger, chilli powder, spicy bean sauce, black bean paste, light soy sauce, salt, pepper, and water and continue to cook for another 5 minutes on low flame.
Add in the cornflour mixture and mix well to thicken the sauce. Once thickened, remove the spicy bean sauce from the heat.
The second step is to cook the mee pok noodles.
Boil one litre of water in a pot and add the noodles. Once the noodles are cooked, remove them from the water and place them in a serving bowl.
Lastly, scoop the spicy bean sauce onto the mee pok.
Garnish with spring onions and some cut chilies and your meal is ready! For a side dish, you can also add an onsen egg to pair with the noodles. Simply boil a chilled egg for 7 minutes and the runny yolk adds another dimension to the dish!
Get the recipe below!