Singaporean-Malaysian🍜 Noodles & pasta

Chilli Pan Mee

Name: Chilli Pan Mee
Cuisine: Singaporean-Malaysian
Ingredients: ~300 g handmade wheat noodles; ~200 g minced meat (chicken or pork); ~2 tbsp oyster sauce; ~2 tbsp light soy sauce; ~1 tbsp dark soy sauce; ~1 tsp sugar; ~¼ tsp pepper; ~2 stalks scallions; ~3 cloves garlic; ~3 shallots; ~150 g choy sum or Chinese leafy vegetables; ~2 tbsp shallot oil; ~2 eggs; ~3 dried chillies; ~2 fresh red chillies; ~2 tbsp dried shrimps; ~30 g dried anchovies; ~4 tbsp vegetable oil; ~1 tsp salt; ~6 cups water

A Malaysian signature dish from Kuala Lumpur known for its fiery heat. Flat wheat noodles topped with a spicy homemade chilli paste, crispy fried anchovies, ground meat, and a poached egg, served with a light broth.

Adapted from a video by Nyonya Cooking

Chilli Pan Mee | Ultimate Spicy Noodles [Nyonya Cooking]

Watch on YouTube

Ingredients

handmade wheat noodles~300 gest.
minced meat (chicken or pork)~200 gest.
oyster sauce~2 tbspest.
light soy sauce~2 tbspest.
dark soy sauce~1 tbspest.
sugar~1 tspest.
pepper~¼ tspest.
scallions~2 stalksest.
garlic~3 clovesest.
shallots

Steps

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1
Marinate the minced meat with light soy sauce, oyster sauce, dark soy sauce, sugar, and pepper. Mix well and set aside.
2
Place half of the dried anchovies in a tea bag and tie it closed. Bring water to a boil, add the anchovy bag, then reduce heat and simmer until the dish is ready.
3
Using a pestle and mortar, pound the dried chillies and fresh red chillies. After about 10 minutes, add the dried shrimps and pound lightly just enough to release their aroma without making them too mushy.
4
Add oil to a pan and heat until hot. Fry the dried anchovies until golden brown and crispy, then remove and set aside.
5
In the same pan with the remaining oil from frying the anchovies, sauté garlic and shallots until fragrant, add the marinated minced meat and cook for 8 to 10 minutes until fully cooked, then transfer to a plate.
6
Rinse and dry the pan. Heat fresh oil, then add the pounded dried shrimps and stir-fry quickly to release their aroma. Add the remaining pounded chillies and cook over low heat, continuing to stir-fry until the colour darkens and the mixture becomes nearly dry.
7
Crack an egg into a bowl. Bring a pot of water to a rolling boil and create a swirl with a spoon. Carefully pour the egg into the swirling water and once the white is set, gently scoop out with a spoon into a bowl.
8
Carefully slide the handmade noodles into boiling water and gently loosen them with chopsticks. Cook for 3 to 5 minutes until fully separated and tender. Drain well, add a little shallot oil, and toss with chopsticks to prevent sticking.
9
Remove the anchovy bag from the broth pot and increase the heat. Blanch the fresh vegetables for about 30 seconds and transfer to a serving bowl.
10
Place the cooked noodles in a bowl, arrange the fried anchovies and cooked minced meat to the side, top the noodles with the chilli paste, and place the poached egg in the centre. Garnish with scallions on both the noodles and in the soup.
11
Mix all the components and noodles thoroughly before eating to combine all the flavours. Enjoy with the light broth on the side to balance the spiciness and saltiness.

Chilli Pan Mee

Ingredients

Steps

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