Wholemeal Mee Pok Tah – Dried Fish Ball Noodles

by Shirley@Køkken on July 14, 2013 · 14 comments

in Asian Food, Noodles, pasta, Savoury, SE Asian

Post image for Wholemeal Mee Pok Tah – Dried Fish Ball Noodles

When it comes to food options, we are truly spoilt for choices in Singapore. However, authentic great tastes very often do not give priority to nutrition consideration. My favourite Char Kuay Teow is still fried with lard and I will never turn down a bowl of rich flavourful Laksa noodles– the more ‘lemak’, the better. Then, of course we must never forget the sweet treats, the rich creamy butter cream cup cakes and the freshly baked croissants…  However, when it comes to finding healthier great tasting options for those with health conditions, we still have a long way to go.

When we eat out with my diabetic mother, we have resorted to pack our own brown rice for her. The only places that would serve something suitable for her consumption are vegetarian stalls (which normally also serve brown rice) and hospital cafeterias. Hence, it is almost impossible nowadays for her to enjoy her favourite hawker fare frequently. Mee Pok Tah is something she used to eat frequently for breakfast but nowadays, these simple dishes which most of us have taken for granted, have become rare treats for her.

Luckily, making your own wholemeal noodles is not so difficult if you have a pasta machine. I tweaked an Italian pasta recipe and incorporated dried shrimp roe (Har Zi, 虾子) . If you have never made your own pasta, I encourage you to do so – freshly made pasta is incomparable in taste and texture to store bought noodles or dried pasta.

The sauce recipe for the noodles came from Wee Eng Hwa’s ‘Cooking For The President’. A melange of tomato ketchup, vinegar and Lempah Udang Chili sauce, this is totally old school and reminded me of the Wonton Noodles I used to eat when I was a kid. I was able to create this relatively easily for my mum especially when we now use a particular organic tomato ketchup that is sweetened with Agave instead of refined sugar. Throw in your favourite fish balls, fish dumpling, fish cake ,a bit of minced/sliced pork and  a little pork lard fritters (my favourite) or crispy fried shallots and you have your homemade Mee Pok Tah.  Of course, one can easily run out and get a scrumptious portion for less than $3 but when that is not an ideal option, it is still worthwhile to pull this multi-component treat together at home.

5.0 from 1 reviews

Wholemeal Mee Pok Tah – Dried Fish Ball Noodles

Recipe type: Savoury , Asian, Noodles

  • 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. Do not over cook.
  4. 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.
  5. Serve the noodles immediately with the soup (simmer fishball boiled water with Tangchai and salt) and cut red chillies in light soya sauce.

5.0 from 1 reviews

Wholemeal Pasta

Recipe type: Savoury, Noodles, Pasta

  • 250g Wholemeal flour
  • 250g Unbleached all purpose flour
  • 30g Dried shrimp roe
  • 4 Eggs
  • 2¼ tsp Olive Oil
  • 15g Salt
  • 2¼ tsp water
  • 4 tsp water to be added during kneading if dough becomes too dry

  1. Make a well with the flour and salt mixture. Pour eggs, Olive oil and 2/1/4 tsp water into center of well and work to incorporate flour with liquid from inside out.
  2. (I used my Kitchenaid mixter fitted with the dough hook to make the pasta. If you have a food processer, just add all ingredients and blend the dough into a ball)
  3. Wrap the dough in cling wrap and let it relax over night in the fridge.
  4. Remove dough from fridge and let return to room temperature. On a lightly floured board, knead the dough by hand. Divide the dough into 8 – 10 portions.
  5. Run one portion of dough through the pasta machine(sheet mode) at its widest setting. (0)
  6. Fold flattened dough and repeat pressing the dough at 0 setting several times until dough is smooth.
  7. Gradually run dough through increasing settings. (I like to run it through setting 4 a couple of times, followed by a couple of times at 6 and finally running it through 7 to get the final thin sheet)
  8. Run the flattened thin sheet through a tagliolini cutter to get mee pok.
  9. Dust the noodles with flour and hang the noodles up to air dry a little to prevent them from sticking together. (You can also lay them flat on paper but try to separate the strands to prevent them from sticking together.)



Related Posts Plugin for WordPress, Blogger...

Welcome! Thanks for visiting...I would love to hear from you!

Rate this recipe:  

{ 12 comments… read them below or add one }

1 Jeannie July 14, 2013

Looks really delicious! very similar to the wontan noodles!


2 Shirley@Køkken July 14, 2013

Thanks, Jeannie. Indeed it is very similar to wonton noodles. You can add wontons and char siew to it and you will have wonton noodles, instead… :)


3 Constance Ant July 15, 2013

the mee looks deliciousss! we used to have that pasta machine at home many years back but it got rusty and mami threw it away :/


4 Ken July 15, 2013

Awesome, i would not mind to have this frequently! but on one condition, with extra sambal belacan or bird’s eye chilies!


5 Shirley@Køkken July 15, 2013

Indeed, I would have extra sambal too… :)


6 Irina @ wandercrush July 16, 2013

This is divine! I love high-quality and well-tested whole wheat recipes. Now to get my hands on a pasta maker…


7 Janine July 16, 2013

I’m usually too lazy to use the pasta machine so we have wholewheat “mee hoon kueh” because I’m watching the amount of refined goods in my diet. Your noodles look sooo beautiful that I just am tempted to take out my dusty old pasta machine to try making flat noodles with it!


8 mycookinghut July 25, 2013

Yum! Looks absolutely delicious!


9 Shirley July 26, 2013

I have been wanting to make my own pasta for the longest time! I am thinking of getting a manual pasta maker as it is cheaper, I have a kitchenaid though. In your opinion is it worth the splurge? The kitchenaid pasta attachment does the roller and cutting too?
Hope you can advise : )


10 Shirley@Køkken August 7, 2013

Shirley, it depends on how often you intend to make pasta. I got the KitchenAide Attachment in US with a hefty discount, hence it is not more expensive than the manual maker. In Singapore, the attachment is especially expensive… but I do like the attachment- the motorized function makes it easier…. :)


11 Jocelyn August 8, 2013

Where can I get the dried shrimp roe in Singapore?


12 Shirley@Køkken August 10, 2013

Hi Jocelyn, I believe you may need to go to one of those dried seafood shops along Canton road or Chinatown. I got mine in Hong Kong and have never tried looking in Singapore…


Previous post:

Next post: