Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width.

Mee pok is a staple commonly offered in hawker centres and coffee shops (Kopitiams in parts of Southeast Asia) in Singapore, together with other Chinese noodle dishes.

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.

Traditionally, the soup is boiled and simmered overnight with old hen, pork bones, dried sole fish, and soybean.

Bak chor mee (simplified Chinese: 肉脞面; traditional Chinese: 肉脞麵; pinyin: ròucuǒ miàn; Pe̍h-ōe-jī: bah-chhò-mī; Teochew: neg8 co3 mi7; Southern Min: bak chor mee), which translates to minced meat noodles, is a Singaporean noodle dish popularly sold as street food in hawker centers and food courts.

Newer varieties of toppings include deep fried dumplings, abalone slices, imitation crab stick, and other processed fish products.