Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand. Mee pok is commonly served tossed in a sauce (often referred to as "dry", or tah in Hokkien (Pe̍h-ōe-jī: ta)), 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 prepared using thin noodles ("mee kia") (widely known as wonton-style noodles or youmian) or mee pok, while yu wan mee can also be prepared in both styles or other noodle varieties.

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. The importance of the sauce in mee pok can be thought of similarly as the sauces that accompany pasta.

The sauce consists of four components: chili, oil, vinegar and other condiments such as soy sauce and black 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 and others who are uncomfortable with the spiciness of the chili.

Soup is served in a bowl as a side dish accompanying the "dry" variant, or served together with the noodles for the "soup" version where the sauce is omitted. Traditionally, the soup is boiled and simmered overnight with old hen, pork bones, dried sole fish, and soybean. The resulting broth is rich in taste and cloudy in appearance.

Usually, the noodles are factory-made, and require substantial preparation before cooking. Different hawkers prepare and cook their noodles differently, but the desired outcome is the same: springy al dente noodles.