Mee Pok is a type of flat, yellow egg noodle popular in Singaporean and Malaysian cuisine, known for its slightly chewy texture and versatility. It is most famously served as Bak Chor Mee (minced meat noodles), where the noodles are tossed in a savory-sweet sauce made with vinegar, chili, soy sauce, and aromatic lard. Toppings typically include minced pork, sliced pork liver, meatballs, mushrooms, crispy fried shallots, and sometimes fishcake or dumplings. The dish is often garnished with sambal chili for extra heat and served with a light broth on the side.

While the dry-tossed version is the most common, Mee Pok can also be enjoyed in soup or with different toppings like fish balls, seafood, or braised mushrooms. In Singapore, renowned hawker stalls such as Tai Hwa Pork Noodle (a Michelin-starred favorite) are famous for their Mee Pok, while in Malaysia, regional variations may include different sauces or ingredients. Loved for its bold flavors and satisfying texture, Mee Pok remains a staple in street food culture and a must-try for noodle enthusiasts.