Bak Chor Mee

Serves 4

Bak Chor Mee is a street food in Singapore which translates as ‘minced meat noodles’ traditionally made with pork. This version, however, uses our high protein, low calorie sunflower mince which takes on the flavours perfectly.

Ingredients for the noodle sauce:

30g (1oz) dried shiitake mushrooms
240ml (1 cup) boiling water
4 tsp soy sauce
1 tsp coconut sugar
1 tsp mirin
1 tbsp tomato ketchup
1 tbsp sesame oil

Ingredients for the mince:

1 box Sunflower Mince
240ml vegetable stock
1 tbsp vegan worcester sauce
2 tbsp soy sauce
1 tsp cornflour + 1 tsp water

Ingredients for the dish:

100g (3.5oz) beansprouts
400g (14oz) rice noodles, cooked as per packet instructions
Handful coriander, chopped
4 spring onions, sliced
2 red chillies, sliced



  1. Firstly, to make the noodle sauce, add the shiitake mushrooms to the boiling water and leave to soak for 30 minutes, remove the mushrooms and keep to the side for later. Add the mushroom stock, soy sauce, coconut sugar, mirin, tomato ketchup and sesame oil to a pan and bring to the boil, turn down to simmer for 5 minutes.
  2. Next for the mince, add the sesame oil, sunflower mince, vegetable stock, Worcester sauce and soy sauce to a pan over a medium heat, leave to cook until the mince has rehydrated and nearly all the liquid is absorbed. Then add the cornflour and water and mix in until the cornflour has cooked out and the mince has thickened. Then slice the shiitake mushrooms and add them to a frying pan with the sesame oil and beansprouts, and fry on a high heat for 2-3 minutes, add these to the mince and mix well.
  3. Next to finish the dish, heat the noodle sauce in a saucepan, add the rice noodles and mix well to coat the noodles, split the rice noodles between four dishes, then top with the mince mixture, coriander, spring onions and red chilli.

Recipe courtesy of PlantBased Magazine. 

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