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Bak Chor Mee literally translates to ‘meat’, ‘vinegar’, ‘noodles’ in the teochew dialect and is usually served with mee kia--thin yellow noodles. But I would recommend choosing mee pok--a fettuccini version of Chinese noodles, if you’d like. The thicker flat egg noodles soak up the flavours better with their larger surface area.
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