A Singaporean Mum

Looking for a fuss free lunch recipe? This is my go-to any type of noodles with thick dark sauce (read: zi char style) recipe!

The title might be mee tai bak, but to be honest, you can substitute this with any type of noodles – yee mee, hokkien mee, bee hoon, kway teow etc.

The protein that you add in this dish can be anything too! I’ve added fish paste tau kee in this recipe, but at times I add fishballs, fish cake, pork or fish slices – depending on what I have in the fridge that I wish to clear.

The kids really love my “zi char” version of noodle dishes, especially with yee mee and mee tai bak. If you ever try this recipe, do let me know if your kids enjoyed it!

Ingredients

3 cloves Garlic, minced

3 Fish Paste Taukee, cut to strips (or any other protein)

1/2 cup Chicken Stock

Mee Tai Bak (can substitute with yee mee/hokkien mee)

1 tbsp Oyster Sauce

1 tbsp Soy Sauce

1/2 tbsp Dark Soy Sauce

Cornstarch Mix (1 tbsp cornstarch + 50ml water)

1 tbsp Lard (optional)

Method:

1. In a hot pan, add 1 tbsp cooking oil.
2. Sauté garlic until fragrant and add fish paste taukee.
3. Add mee tai mak and chicken stock, bring to a boil.
4. Add seasoning sauces and mix well.
5. Add cornstarch mix to thicken sauce and drizzle lard at the end before serving.

Stay tuned for the next recipe!