Minced Meat Mee Tai Mak (肉碎米台目）

Mee tai mak, also known as bee tai mak or silver needle noodles, is a simple yet nostalgic dish for me. These short, plump rice noodles have a smooth and slightly chewy texture, shaped like little silver needles. They’re easy to scoop, fun to slurp, and a childhood favourite that my kids now enjoy too.

Pairing it with a simple minced meat sauce makes this dish easy to cook at home and absolutely yummy - a comforting favourite for both kids and adults.

Links you might be interested:
1. Carbon steel wok
2. Stainless steel tray for marinating meat
3. Chopping board
4. Mee tai mak noodles
5. Stainless steel measuring spoons

Ingredients (serves 2-3 pax):

• 400g mee tai mak (silver needle noodles)
• 400g minced pork (or chicken)
• 2 cloves garlic, minced
• 4-5 shiitake mushrooms
• cooking oil

Meat marinade

• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• white pepper
• 1.2 tsp corn starch

Sauce:

• 1 tbsp oyster sauce
• 1/2 tbsp soy sauce
• 1/2 tsp dark soy sauce
• 1/2 tsp fish sauce
• ½ tsp sugar
• 1 tsp chicken powder
• white pepper
• 1 tsp cornstarch
• 100 - 150ml water (depending on how saucy you like)

Instructions:

1. In a bowl, mix minced pork (or chicken) with marinade ingredients. Let it sit for at least 15 minutes.
2. Bring a pot of water to boil. Add mee tai mak and cook for 2–3 minutes until just tender. Drain and set aside.
3. Heat oil in a pan. Add the marinated minced meat and cook over medium-high heat, breaking it up as you go, until browned and slightly caramelised.
4. Push the meat to the side, add garlic and shiitake mushrooms, and stir-fry until fragrant and softened. Mix everything together.
5. Pour in the sauce ingredients and stir well. Let simmer for 2–3 minutes until the flavours come together.
6. Add the cooked mee tai mak, toss gently to coat with the sauce, and serve hot. Garnish with spring onion if desired.

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