mee pok

简 繁

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Hokkien:

面薄

poj:

mī-po̍h

expand for details Detailed etymology

definitions

noun

  1. a type of thin, flat alkaline egg noodle made of wheat flour with a springy, firm texture and characteristic yellow colour, commonly used in Hokkien and Teochew dishes. It is made of the same dough as mee kia.
  2. (synecdoche) any dish made using such noodles, especially bak chor mee or fishball noodles (which are often just referred to as so when ordering)

    3. So popular are eggs that we have seen Japanese-styled ni-tamago appear in traditional dishes such as mee pok ...

    — 2016 March 26, Serene Lim. Today, "GREAT EGGS-PECTATIONS". p.18


usage notes

Often compared with its more slender counterpart, mee kia.


related:

mee mee kia ta thng soup dry mee sua bak chor mee fishball noodles yellow noodles

categories:

cuisine