Aero Kitchen› Noodles
Red OakleafNoodles⏱ 25 minServes 2

Singapore Bak Chor Mee with Red Oakleaf

Singapore’s beloved minced pork noodles, tossed with savoury pork, shiitake mushrooms, and Aeroveg Red Oakleaf in a punchy vinegar-soy sauce — dry, satisfying, and done in 25 minutes.

Singapore Bak Chor Mee with Red Oakleaf
Bak Chor Mee — Singapore’s dry minced pork noodles — is the kind of dish that locals eat with quiet, devoted loyalty. Tossed in a punchy vinegar-soy sauce and loaded with minced pork, mushrooms, and garnishes, it’s a bowl that delivers intensity in every bite. Aeroveg Red Oakleaf brings something unexpected and entirely welcome here: a mild sweetness, a gorgeous deep burgundy colour, and a gentle textural crunch that contrasts beautifully against the dark-sauced noodles. It transforms a hawker classic into something you’d genuinely be proud to serve at home.

Method

  1. Soak the mushrooms. Place dried shiitake in hot water for 15 minutes. Drain, reserving ¼ cup of the soaking liquid. Slice the mushrooms thinly.
  2. Cook the noodles. Boil noodles per packet instructions until just cooked (al dente). Drain and set aside.
  3. Fry the garlic. Heat oil in a wok over medium-high heat. Add garlic and fry for 30 seconds until golden.
  4. Cook pork and mushrooms. Add minced pork, breaking it apart as it fries. Cook for 3–4 minutes until cooked through. Add mushrooms and the reserved soaking liquid. Simmer 2 minutes.
  5. Toss the noodles. Add the drained noodles to the wok. Pour over the sauce and toss everything together over high heat for 1–2 minutes until the noodles are evenly coated and lightly glossy.
  6. Add the Red Oakleaf. Turn off the heat. Add Aeroveg Red Oakleaf and toss gently — the residual heat will wilt the leaves slightly, preserving their colour and crunch.
  7. Serve. Divide into bowls and garnish with spring onion and fried shallots.
Aeroveg Red Oakleaf is delicate — it needs warming, not cooking. Add it off the heat and toss once or twice. Its mild, slightly sweet flavour is a natural foil to the vinegar bite of the Bak Chor Mee sauce, and its burgundy colour turns an already beautiful bowl into something you’ll want to photograph before eating.