Pan Mee 板麵

Pan Mee is a popular Malaysian noodle dish, consisting of handmade flat noodles served in a savory anchovy-based broth, typically topped with minced pork, mushrooms, vegetables, crispy anchovies, fried shallots, and a poached egg, often accompanied by a spicy chili paste.

Nutrition (per serving)

Ingredients

• 500g All-purpose flour
• 2200ml Water
• 3 Large eggs
• 1 tsp Salt
• 7 tbsp Cooking oil
• 100g Dried anchovies (Ikan bilis)
• 300g Minced pork
• 8 Dried shiitake mushrooms
• 10g Dried black fungus
• 200g Sayur Manis (Malaysian sweet potato leaves), or spinach/choy sum
• 6 cloves Garlic
• 4 Shallots
• 3 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1/2 tsp White pepper
• 10g Dried chilies
• 3 Fresh red chilies
• 1/2 tsp Belacan (shrimp paste)
• 1 tsp Tamarind paste
• 1 tsp Sugar

Steps

1. Prepare the Dough: Combine flour, 200ml water, 1 large egg, 1/2 tsp salt, and 1 tbsp cooking oil in a bowl. Knead until a smooth, elastic dough forms (about 10-15 minutes). Cover and let rest for at least 30 minutes.
2. Make Pan Mee Noodles: Divide the dough into smaller portions. Using a pasta machine or rolling pin, roll out each portion thinly (to about 1-2mm thickness). Dust with flour to prevent sticking, then cut into desired noodle shapes (thin strips or tear into irregular pieces by hand).
3. Prepare Soup Base: In a large pot, combine 2L water and 50g dried anchovies. Bring to a boil, then simmer for 30 minutes to make anchovy broth. Remove anchovies and set aside (some can be used for garnish, others discarded). Keep broth warm.
4. Prepare Toppings - Crispy Anchovies & Fried Shallots: Heat 3 tbsp cooking oil in a pan. Fry 50g dried anchovies until golden brown and crispy. Remove and set aside. In the same oil (add more if needed), fry 2 sliced shallots until golden brown and crispy. Remove and set aside.
5. Prepare Toppings - Minced Pork: In the same pan, sauté 4 minced garlic cloves until fragrant. Add minced pork and cook until browned. Drain excess fat if any. Add rehydrated and sliced shiitake mushrooms and black fungus. Season with light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Cook until the pork is fully cooked and flavors are well combined. Set aside.
6. Prepare Chili Paste (Sambal): Soak dried chilies in hot water until soft, then deseed. Blend soaked dried chilies, fresh red chilies, 2 minced garlic cloves, 2 shallots, belacan, tamarind paste, 1/2 tsp salt, and sugar with 2 tbsp cooking oil until a smooth paste forms. Sauté the chili paste in a small pan over low heat until fragrant and oil separates. Set aside.
7. Cook Noodles and Vegetables: Bring the anchovy broth to a rolling boil. Add sayur manis (or spinach/choy sum) and cook briefly until tender-crisp. Remove vegetables and set aside. In the boiling broth, add fresh Pan Mee noodles. Cook until tender, typically 2-3 minutes depending on thickness. Poach the remaining 2 eggs in the broth until desired doneness.
8. Assemble and Serve: Ladle hot noodles and broth into serving bowls. Top with cooked minced pork, sayur manis, crispy fried anchovies, fried shallots, and a poached or soft-boiled egg. Serve immediately with a spoonful of the homemade chili paste on the side.

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