AI-generated photo.
Singaporean · Signature, Hawker · Singapore
Bak chor mee
Also called 肉脞面
Bak chor mee (肉脞面), a Hawker dish from Singapore.
Pai editors’ mark 5 / 5
Plan, list, and collections
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.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
71
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 24%
- Carbs 54%
- Fat 22%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 15 g, under the 25 g mark.
Watch · Low sodium
About 525 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Dry spaghetti167 kcal
- Pork tenderloin38 kcal
- Neutral oil31 kcal
- Egg18 kcal
- Shiitake mushroom3 kcal
- Rice vinegar1 kcal
Glycemic load
Estimated glycemic load for this count: 26.1. The bands come from the ingredient table.
Portion
One serving is about 258 kcal. Two portions would be about 516 kcal if you want a fuller plate.
Allergens. Egg, Fish, Gluten, Wheat
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 258 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap pork tenderloin for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 258 kcal | 13% |
| Protein | 15 g | 30% |
| Carbohydrate | 34.5 g | 13% |
| Fiber | 1.6 g | 6% |
| Total sugars | 1.6 g | 3% |
| Fat | 6.2 g | 8% |
| Saturated fat | 1.2 g | 6% |
| Cholesterol | 69 mg | 23% |
| Sodium | 525 mg | 23% |
| Potassium | 294 mg | 6% |
| Calcium | 18 mg | 1% |
| Iron | 2.4 mg | 13% |
| Magnesium | 42 mg | 10% |
| Zinc | 1.6 mg | 15% |
| Vitamin A | 20 mcg | 2% |
| Vitamin C | 0.7 mg | 1% |
| Vitamin D | 0.4 mcg | 2% |
| Vitamin E · estimate | 0.6 mg | 4% |
| Vitamin K · estimate | 13 mcg | 11% |
| Thiamin (B1) | 0.8 mg | 63% |
| Riboflavin (B2) | 0.4 mg | 29% |
| Niacin (B3) | 7.9 mg | 49% |
| Vitamin B6 · estimate | 0.3 mg | 19% |
| Folate · estimate | 112 mcg | 28% |
| Vitamin B12 | 0.3 mcg | 13% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Large pot
- Scale
- Colander
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Dry spaghetti6 oz180 g
Pork tenderloin5 oz140 g
Shiitake mushroom2 mushrooms30 g
Rice vinegar1 tbsp12 ml
Thai chili1 chili2 g
Egg1 egg50 g
Fish sauce2 tsp9.09 ml
Kosher salt0.5 tsp3 g
Neutral oil1 tbsp15.38 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap pork tenderloin for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set 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.
Heat 5 min
AI-generated photo.
2Bak chor mee is cooked in singapore. Also called 肉脞面. Boil only the starch. The sauce belongs in a second pan.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Bak chor mee, until the edges take a little color. Potatoes are done when a knife enters with almost no resistance.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Bak chor mee at a rolling boil at 212°F / 100°C. Start checking at 12 minutes. Bak chor mee is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
Boil 12 min
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-bak-chor-mee-step-4
Bak chor mee, step 5
Step 5 · Bak chor mee
5Check the center of Bak chor mee, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇸🇬 SingaporeSoutheast Asiasig-singapore-bak-chor-mee-step-5
Bak chor mee, step 6
Step 6 · Rest 5 min
6Rest Bak chor mee for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in singapore, with the sauce or garnish that belongs to it. Film Bak chor mee in this shot order and no other: tongs turning one piece; cheese melting only after the boil stops; the main piece taking a deep browning; the slice or ladle hitting a warm plate. Slate words for the editor: drizzle, dusk, windowlight, quartz, kettle, gloss, frost, amber, sable, mortar.
Rest 5 min
How you know it is done
Bak chor mee is done when the starch is tender to a knife and the sauce, if there is one, clings instead of pooling.
If it goes wrong
- Bak chor mee looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Bak chor mee turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Bak chor mee, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Bak chor mee belongs to Hawker. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Toss wheat noodles with vinegar, chili, minced pork, and mushroom. Spaghetti stands in for mee pok.
Allergens in the required list: Egg, Fish, Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.