Bak Chor Mee 
From Singapore Hotels & Singapore Lifestyle
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Bak Chor Mee is Hokkien for Minced Meat Noodle (肉挫面 in Chinese).
In Singapore, the noodles are topped with generous amount of minced meat, slices of mushroom, pork slice, pork liver slice and lettuce, if you are very lucky, you may find a stall that has one or two slice of abalone, but be prepared to pay more for it.
Usually, Bak Chor Mee is served with Mee Pok (薄面,yellow wheat noodles that looks like fettucini) and the noodles are factory made. The desired outcome is to get springy noodles that have a firm bite and are not soggy.
Hawkers would first loosen or toss the noodles to remove excess flour and soda and to separate noodles which have stuck together. The cooking process of the noodles usually consists of blanching in hot and cold water multiple times, to increase the "springiness" of the noodle. The noodles are then drained substantially and placed in either sauce or soup.
Another thing that makes this favourite Singapore hawker food is the vinegar. Small amount of vinegar is added to give it an aroma that would make one drool. Vinegar is one of the factors that determines the quality of Bak Chor Mee. Beside vinegar, another make or break factor would be the chilli sauce. A good bowl of this Singapore Cuisine has the chilli sauce and vinegar blend together very well, making the noodles very tasty.
If you are ordering from a stall that sells mushroom minced pork noodles (香菇肉挫面 in Chinese). Then one must also note that gravy is another factor. If the hawker is skilful enough, the gravy would have a strong aroma of the mushroom which can really make eating the noodles a superb gastronomic experience that you hope to never forget.
This noodle is served dry and it would be advisable to eat it immediately once it is served, so as to avoid getting the noodles too soggy.
The difference between Bak Chor Mee and Fishball Noodles is that firstly, the focus ingredient is different. Bak Chor Mee is almost always served dry but Fishball Noodles can be served both dry and with soup.
