Don Signature Crab - Singapore Food Guide

Mee Pok Tah (Fishball Noodles)

Singapore-style mee pok tossed with bouncy fishballs and springy flat noodles, wok-tossed in a tangy, savoury chilli-soy sauce for a classic hawker-centre taste.

Mee Pok Tah (Fishball Noodles)

About this dish

Mee Pok Tah — the no-frills fishball noodles you’ll find at kopitiams and hawker centres across Singapore — is comfort food that’s quick, satisfying and endlessly customizable. In heartland neighbourhoods from Tiong Bahru to East Coast, this tossed mee pok (flat yellow noodles) is a go-to for a cheap lunch, late-night supper or a simple family dinner. The dish is all about texture: springy mee pok, bouncy fishballs, thin slices of fish cake and a slick of shallot or lard-infused oil that clings to every strand.

At home you can recreate that hawker charm with a simple sauce of light soy, vinegar, a hit of sambal chilli and a touch of dark soy for colour. Some stalls add minced pork or crispy fried lard; others keep it lean with fish-only protein and a squeeze of calamansi or lime. The flavour profile is tangy-umami with a little heat and a whisper of sweetness — perfect when paired with crunchy achar or a runny fried egg for extra comfort.

This recipe is ideal for busy Singapore households: it’s fast enough for weeknight dinners, adaptable for picky eaters (reduce the chilli for little ones), and tasty enough to bring to potlucks or family gatherings. Try it as a zi char-style quick meal with sambal kangkong on the side, or enjoy it hawker-style at your dining table for an authentic local makan experience.

Ingredients

  • 250 g mee pok (flat yellow egg noodles), fresh or frozen
  • 180 g fresh fishballs (about 8–10 pieces), halved if large
  • 100 g minced pork (optional, for a meatier version)
  • 80 g fish cake, thinly sliced
  • 2 tbsp shallot oil or lard oil (or vegetable oil if preferred)
  • 2 cloves garlic, minced
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce (for colour)
  • 1 tbsp rice vinegar or black vinegar
  • 1 tbsp sambal chilli or chilli paste (adjust to taste)
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 2 spring onions, thinly sliced (reserve some for garnish)
  • 2 tbsp fried shallots (for garnish)
  • 1 lime or calamansi, cut into wedges
  • 300 ml water (for poaching fishballs)
  • 1 tsp sesame oil (optional finish)
  • Pickled green chillies or achar, to serve (optional)

Step-by-Step Method

  1. 1. Prepare ingredients: slice fish cake, halve large fishballs, mince garlic, and slice spring onions. If using dried mee pok, separate and soak per packet instructions; fresh mee pok needs just a quick rinse.
  2. 2. Make the sauce: in a small bowl combine light soy, dark soy, rice vinegar, sambal chilli, sugar and white pepper. Stir until sugar dissolves and set aside — taste and adjust the balance to be tangy-savoury like your favourite hawker stall.
  3. 3. Poach the fishballs: bring 300 ml water to a gentle simmer in a small saucepan, add fishballs and poach 3–5 minutes until they bob to the surface and are cooked through. Remove and keep warm in a bowl of hot water to prevent sticking.
  4. 4. If using minced pork, heat 1 tbsp oil in a wok over medium-high heat. Stir-fry the minced pork with half the minced garlic until browned and fragrant (2–3 minutes). Remove and set aside.
  5. 5. Blanch the mee pok: bring a pot of water to a rolling boil. Add noodles and blanch 30–60 seconds for fresh mee pok (follow package for dried). Drain well and toss immediately with 1 tbsp shallot oil to prevent sticking.
  6. 6. Heat the wok on high for wok hei: add remaining shallot oil and the rest of the garlic, fry briefly until aromatic (10–15 seconds) but not burnt. Return the minced pork to the wok if using and briefly toss to heat through.
  7. 7. Add the drained noodles, cooked fishballs, fish cake and the prepared sauce to the wok. Toss quickly over high heat for 30–45 seconds so the sauce coats the noodles evenly — use tongs or two spatulas to lift and toss for that hawker-style finish.
  8. 8. Finish and check seasoning: drizzle sesame oil (optional) and add most of the sliced spring onions. Taste and adjust with extra light soy or a pinch more sugar/vinegar to balance.
  9. 9. Serve immediately: plate into bowls, top with fried shallots, remaining spring onions, a lime or calamansi wedge and pickled green chillies or achar on the side for a true Singapore hawker touch.

Tips & Serving Ideas

  • Buy fresh mee pok and fresh fishballs from your local wet market or the chilled section at NTUC FairPrice or Cold Storage for the best texture; frozen fishballs from Sheng Siong also work well.
  • If you can, use shallot oil or a little lard to mimic hawker flavour; vegetable oil is fine for a lighter version.
  • To control spice for kids, reduce the sambal and serve extra chilli on the side so adults can add heat.
  • For better wok hei, heat the wok until hot before adding oil, keep the tosses quick, and avoid overcrowding the pan.
  • Make-ahead: cook components separately (poach fishballs, cook minced pork) and assemble quickly at mealtime to preserve noodle texture — ideal for lunchboxes.
  • Leftovers: store sauce and proteins separately from noodles; reheat noodles quickly in a hot pan with a splash of water to loosen them.

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