This week, I'm trying a new spin on mee pok - the flat egg noodle that is commonly associated with Teochew mee pok ta (dry).
Teochew food purists may want to throw fishballs at me for frying mee pok, but I'm willing to take that risk. Afterall, I'm a Teochew too.
Mee pok is more readily available in its fresh form at the wet market. If you cannot get fresh mee pok, you can use the dried version.
When I eat mee pok dry outside, I always ask for extra vinegar.
For this recipe, I added a little black vinegar in the seasoning to keep the dish from being too cloying.
When frying noodles, a common problem is overcooking. It results in a mushy texture.
I usually undercook the noodles during the boiling stage.
Put the noodles under running tap water immediately after removing it from the boiling pot helps to prevent overcooking.
This article was first published on Feb 1, 2015.
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