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Hangover Bak Chor Mee

★★★★☆

Legit BCM flavour with pork mince and rendered chicken fat standing in for lard. Punchy, vinegary, and sambal-sweet.

Prep: 10 minCook: 20 minTotal: 30 min2 servings

Ingredients

Chicken Fat & Cracklings

  • 30 g chicken skin(chopped small)

Seasoned Pork Mince

  • 300 g lean pork mince
  • 1 Tbsp light soy sauce
  • 1 tsp sesame oil
  • ½ tsp white pepper
  • 1 Tbsp Shaoxing wine

Noodles

  • 120 g dry noodles(Six Fortune Taiwan Ramen)

Sauce

mix in bowl per serve

  • 1 Tbsp (20 g) sambal chilli sauce(Singlong Nasi Lemak Sambal Chilli)
  • 1½ tsp Chinese black vinegar
  • 1 tsp light soy sauce
  • ½ tsp fish sauce
  • 1 Tbsp rendered chicken fat(from above)
  • 2 Tbsp hot noodle cooking water

Optional

  • 150 g beansprouts(optional)

Method

  1. Render the chicken skin

    • Place chopped skin in a cold pan over medium-low heat with 1 Tbsp water.
    • Let water evaporate, then fry skin in its own fat until golden and crispy, ≈8–10 min.
    • Strain. Reserve the liquid fat and crispy cracklings separately.

  2. Cook the pork mince

    • In the same pan over medium-high heat, add mince.
    • Break up and stir-fry until no pink remains, ≈4–5 min.
    • Add soy sauce, sesame oil, white pepper, and Shaoxing wine.
    • Toss for 1 min until fragrant and slightly caramelised. Set aside.

  3. Cook the noodles

    • Boil a pot of water.
    • If using beansprouts: blanch for 30 sec, scoop out, set aside.
    • Cook noodles per packet (typically 2–3 min), drain well, shake off excess water.

  4. Build the bowl (per serve)

    • Mix all sauce ingredients in serving bowl until combined.
    • Tip hot noodles straight in, toss vigorously to coat.
    • Top with half the pork mince, cracklings, and beansprouts if using.

Notes

Black vinegar is non-negotiable. Go up to 2 tsp if the sambal sweetness dominates.

Shake noodles very dry before saucing; water kills the sauce coat.

No shiitake? The mince doesn't need it. The sambal + vinegar combo carries the umami.

Cracklings lose crunch fast. Sauce and top immediately before eating.

Divide into
2
servings

Nutrition Facts

Makes 2 servings

Serving size: 1 of 2 servings

Calories

Per serving

647

Total recipe

1294

Total Fat
31.3g62.6g
Total Carbs
49g98g
Dietary Fiber
1.9g3.8g
Protein
45g90g

Meal Type

dinner