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''Mee pok'' is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand. Mee Pok is commonly served tossed in a sauce (often referred to as "dry", or ''tah'' in Hokkien ()), 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 exclusively prepared using thin noodles ("mee kia"), while ''yu wan mee'' can be cooked with other noodle varieties. ''Mee pok'' is a staple commonly offered in hawker centres and coffee shops in Singapore, together with other Chinese noodle dishes. == ''Mee pok'' sauce == The sauce in which the noodles are tossed in is a very important aspect of the dish, and is considered a representation of the cook's skill and experience. The importance of the sauce in ''mee pok'' can be thought of similarly as the sauces that accompany pasta. The sauce consists of 4 components: chili, oil, vinegar and other condiments such as soy sauce and pepper. The chili is made from various ingredients and its preparation often includes frying and blending. Oil, traditionally lard, ensures a smooth texture in the noodles, although vegetable oil is sometimes used as a healthier though less tasty version. Vinegar is added for its sourness, and diners may specify how much vinegar is used. The chili sauce may be replaced with tomato ketchup for children, who are uncomfortable with the spiciness of the chili. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mee pok」の詳細全文を読む スポンサード リンク
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