Pan Mee, a popular Malaysian noodle dish, is cherished for its unique combination of hand-pulled noodles, flavorful broth, and an array of toppings. This recipe will guide you through the process of creating this delightful dish in the comfort of your own kitchen.
For the Noodles:
2 cups all-purpose flour
1 cup water
1/2 teaspoon salt
1 tablespoon cooking oil
For the Broth:
4 cups chicken or vegetable broth
2 cloves garlic, minced
1 thumb-sized ginger, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
Salt and pepper to taste
200g minced meat (chicken or pork)
1 cup shiitake mushrooms, sliced
2 cups baby spinach or choy sum
4 poached or fried eggs
Fried shallots for garnish
Chopped green onions
1. Prepare the Noodles:
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add water, mixing continuously until a dough forms.
Knead the dough on a floured surface until it becomes smooth and elastic.
Roll the dough into a thin sheet and cut it into thin strips for noodles.
Allow the noodles to air-dry for about 30 minutes.
2. Cook the Noodles:
Bring a pot of water to boil and cook the noodles for 2-3 minutes until they float to the surface.
Drain and rinse the noodles under cold water to stop the cooking process.
Toss the noodles with a bit of cooking oil to prevent sticking.
3. Prepare the Broth:
In a separate pot, sauté minced garlic and sliced ginger until fragrant.
Pour in the chicken or vegetable broth and bring it to a simmer.
Add soy sauce, oyster sauce, salt, and pepper to taste.
Allow the broth to simmer for 10-15 minutes for flavors to meld.
4. Cook the Toppings:
In a pan, cook the minced meat until browned and cooked through.
Add sliced shiitake mushrooms and cook until they are tender.
Blanch the baby spinach or choy sum in hot water for a minute and drain.
5. Assemble the Pan Mee:
Place a serving of cooked noodles in a bowl.
Ladle the hot broth over the noodles, ensuring they are well-coated.
Arrange the cooked minced meat, mushrooms, and greens on top.
Top with a poached or fried egg.
Garnish with fried shallots and any optional toppings of your choice.
6. Serve and Enjoy:
Your homemade Pan Mee is ready to be served! Serve it hot, optionally with chili flakes, chopped green onions, and lime wedges on the side for an extra kick.
Customize the toppings based on your preferences, adding vegetables like bok choy or bean sprouts.
Adjust the level of spiciness by adding more chili flakes or using a spicier broth.
Experiment with different proteins such as shrimp or tofu for a unique twist.
Enjoy the rich flavors and textures of this homemade Pan Mee, a comforting and satisfying dish that captures the essence of Malaysian cuisine.