Pan Mee Soup

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Pan Mee is a really popular Malaysian Chinese dish that is usually made with hand pulled/hand made noodles. If you don’t have the handmade noodles you can easily substitute with egg/rice noodles. This recipe can be used to make 2 versions of these noodles - dry (noodles with toppings and soup separate) or soupy (all components together). The top list will be a list of the total ingredients needed, but they will be used in different parts of the recipe. Please take a look!

The core flavours of this soup are: shiitake mushrooms and dried anchovies. If you don’t have the dried anchovies you can use some bacon or additional stock, but the flavor will not be as intense.

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Ingredients

4-6 servings

500 g minced meat
1/2 cup minced garlic
1/4 cup dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces)
1/2 cup minced onion
1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
1/2 cup 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)
2 cups pucuk manis (can be substituted with baby/round spinach)
2 anchovy/fish bouillon cubes
1/4 cup vegetable oil
To taste soy sauce
To taste salt
To taste white pepper
To taste sugar
Optional: eggs/tofu
Egg/rice noodles

Cooking 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