Recipe: Delicious Pan Mee Soup

Pan Mee Soup. Pan Mee (Hakka Flat Noodle Soup) Pan Mee - Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Sauté until cooked then add the mushrooms.

Mee Hoon Kueh or Pan Mee? To many, Pan Mee also goes by another name - Hakka Flat Noodle Soup, though Pan Mee is the more colloquial term referring to the name of this crowd favourite dish. In fact, one may find Pan Mee and its different variants in central and the southern end of Malaysia as that's where most Hakka people reside. You can cook Pan Mee Soup using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pan Mee Soup

1. You need 500 g of minced meat.
2. You need 1/2 cup of minced garlic.
3. It's 1/4 cup of dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces).
4. Prepare 1/2 cup of minced onion.
5. It's 1/2 cup of sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid).
6. Prepare 1/2 cup of dried anchovies (I prefer to grind up the anchovies using a food processor. If not available, you can replace it with some fried bacon. Please adjust salt content accordingly).
7. You need 2 cups of pucuk manis (can be substituted with baby/round spinach).
8. You need 2 of anchovy/fish bouillon cubes.
9. You need 1/4 cup of vegetable oil.
10. Prepare To taste of soy sauce.
11. You need To taste of salt.
12. It's To taste of white pepper.
13. You need To taste of sugar.
14. Prepare of Optional: eggs/tofu.
15. Prepare of Egg/rice noodles.

The name banmian came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler. Pan Mee Soup step by step. Sauté until cooked then add the mushrooms. Season well with soy sauce and white pepper.

Pan Mee Soup instructions

1. Heat 2-3 tbsp of the oil in a soup pot. Stir fry 2 tbsp of garlic until fragrant then add the minced meat and 1/2 the anchovies. Sauté until cooked then add the mushrooms. Cook for 5-6 minutes until the meat is slightly browned. Season well with soy sauce and white pepper. You can add a few tablespoons of water/the soaking liquid from the mushrooms if it gets too dry. Remove all but 1/4 cup of the mixture and set aside..
2. In the pot with the remaining 1/4 cup of the mixture, add the bouillon cubes & 6 cups of water (you can also use the mushroom soaking liquid & top up water to get 6 cups). Allow the water to come to a boil and add spinach / pucuk manis. Cook for a few minutes until the color changes to a darker green, then turn off the heat and season the soup..
3. In a separate pan, heat the remaining oil. It’s ok if it seems like a lot. Once hot,sauté onions and remaining anchovies and garlic until browned and slightly crispy. Add chili and sauté for a few minutes. Be prepared for the chili to make you cough! Season with soy sauce/salt/white pepper and sugar, if desired..
4. To serve SOUP VERSION: you can either boil all the noodles in a separate pot and eat all immediately or ladle some of the soup into a separate smaller pot and boil them in individual servings. Boil the noodles in the soup and add an egg/some tofu to poach in once the noodles are almost done. Ladle the minced meat/chili on top as desired.
5. To serve DRY version: boil the noodles separately and once cooked, immediately mix with the toppings - minced meat & chili. You can poach an egg and add it on top.

You can add a few tablespoons of water/the. Sauté until cooked then add the mushrooms. Season well with soy sauce and white pepper. Also known as flat noodle soup, Hakka Pan Mee is made with a simple flour-based dough, dunked into a tasty anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms,. Pan mee is a Malaysian noodle dish made with pork, dried anchovies, and often a soft boiled egg.