Mee pok

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Mee pok

Mee pok served "dry" with fish balls
Type	Noodle
Media: Mee pok

Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), though sometimes served in a soup (where it is referred to as "soup", or terng). Meat and vegetables are added on top.

Mee pok can be categorised into two variants, fish ball mee pok (yu wan mee pok), and mushroom minced meat mee pok (bak chor mee). Bak chor mee is usually prepared using thin noodles ("mee kia") (widely known as wanton style noodles or youmian) or mee pok, while yu wan mee can also be prepared in both styles or other noodle varieties.

Mee pok is a staple commonly offered in hawker centres and coffee shops (Kopitiams in parts of Southeast Asia) in Singapore, together with other Chinese noodle dishes.