Bak Chor Mee Dry with Vinegar

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)

Step-by-Step Method

1. Prep ingredients: slice pork liver thinly and soak in lightly salted water for 10 minutes to reduce metallic taste, drain; soak dried shiitake if using; mince garlic and spring onions; mix cornflour slurry if using.
2. Mix the minced pork: in a bowl combine minced pork, 1 tsp light soy, 1/2 tsp sesame oil, a pinch of white pepper and the cornflour slurry (optional). Set aside to marinate for 10 minutes.
3. Make the sauce base: in a small bowl mix light soy, dark soy, oyster sauce, sugar and 1 tbsp black vinegar. Taste and adjust to a balanced sweet-savoury-tangy mix like your favourite zi char stall.
4. Cook noodles: bring a large pot of water to a rolling boil, blanch the egg noodles for 30–60 seconds until just al dente, lift into a strainer, rinse quickly under cool water to stop cooking and toss with 1 tsp oil to prevent sticking. Keep warm.
5. Blanch proteins quickly: in the same boiling water briefly blanch fish balls and pork liver (if using) for 20–40 seconds until just cooked; remove and set aside. Avoid overcooking liver – it should be tender, slightly pink inside.
6. Stir-fry the pork: heat a wok over high heat until smoking hot, add lard or oil, then add minced garlic and fry until fragrant (10–15 seconds). Add marinated minced pork and stir-fry on medium-high heat, breaking up the meat, until cooked through and slightly caramelised (about 4–6 minutes). Add sliced mushrooms and 1 tbsp water or stock if it looks dry and stir until combined.
7. Combine noodles and sauce: reduce heat to medium, add the cooked noodles to the wok with the pork, pour the sauce mixture over, and toss vigorously for 1–2 minutes so the noodles are evenly coated and the sauce reduces slightly. For extra wok-hei, toss on high heat for 20–30 seconds.
8. Finish with vinegar and chilli: turn off the heat and drizzle remaining black vinegar (start with 1 tbsp, add more to taste) and spoonfuls of chilli oil or sambal, tossing to distribute the tang and heat.
9. Plate and garnish: transfer to serving bowls, top with blanched pork liver and fish balls, sprinkle fried shallots and chopped spring onions, drizzle a little sesame oil, and offer lime or calamansi wedges and pickled green chillies on the side.
10. Taste and adjust: encourage diners to add extra vinegar or light soy if they prefer more tang or salt, like at your favourite kopitiam or hawker stall.
11. Leftovers tip: keep sauce separate from noodles if making ahead; reheat gently in a stovetop pan with a splash of water to loosen before serving.