Set out a scale and the equipment for Bak chor mee. Heat to a rolling boil at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh dry spaghetti, pork tenderloin, shiitake mushroom, rice vinegar, thai chili, egg, fish sauce, kosher salt, neutral oil. Bak chor mee is cooked in Hawker as its own plate, not as a copy of a restaurant menu. Toss wheat noodles with vinegar, chili, minced pork, and mushroom. Spaghetti stands in for mee pok. Amounts are for 4 from foods this library can count.
