Wholemeal Mee Pok Tah - Dried Fish Ball Noodles
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  • Meat
  • 3 thin slices of pork slices
  • 2 tsp minced pork
  • 2 raw prawns, shelled and deveined (I didn’t include this)
  • ¼ tsp light soya sauce
  • ½ tsp Chinese cooking wine
  • Salt to taste
  • 80ml water
  • 2 fishcake slices
  • 3 uncooked fishballs, boil this in water , remove when afloat and set aside and retain boiled water for soup.
  • 2 fish dumpling, boil in water with fishball, remove and set aside
  • Condiments
  • 1 tbsp Chinese black vinegar
  • 1 tbsp light soya sauce
  • 2 tsp tomato sauce
  • 2 tsp rempah udang chili sauce (or more depending on your preference)
  • Noodles
  • 70g wholemeal Mee Pok (flat noodles, see recipe below)
  • 1 tsp pork lard fritters
  • Soup
  • Reserved fishball boiled water
  • ½ tsp Tang Chai (preserved Tianjin winter cabbage)
  • Salt to taste


  1. Cook the pork and prawns with the soya sauce, cooking wine, salt and water in a wok. Add the fish cake, cooked fish balls, fish dumplings and set aside.
  2. Mix the condiments in a bowl and set aside.
  3. Put a bundle of Mee Pok in a pot of vigorously boiling water and cook for 6 seconds, remove with a wire strainer, dip into tepid water for another 5 seconds, return to boiling water for another 5 seconds and drain.
  4. Do not over cook.
  5. Place (3) immediately into (2) and toss noodle with chopsticks to mix well with condiments. Add 2 tbsp of pork-prawn liquid from (1). Top with meat, fish ball, fish cake, fish dumpling, pork lard fritters and garnish with lettuce.
  6. Serve the noodles immediately with the soup (simmer fishball boiled water with Tangchai and salt) and cut red chillies in light soya sauce.

View the original recipe from @Kokken
Images by @Kokken

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