Pan Mee Soup. Buy Dr Mcdougall's Soup at Amazon. 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.

The name banmian came from the Hakka method of cutting the noodle into straight strands using a wooden block as ruler. Pan Mee has been part of our Malaysian staple for as long as I could remember, a bowl of handmade noodles served in anchovies soup topped with julienned wood ear fungus, minced meat, and fried anchovies. In this Pan Mee recipe, you will learn all the steps from making the handmade noodles to the anchovies soup. You can cook Pan Mee Soup using 15 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pan Mee Soup

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

Mee Hoon Kueh or Pan Mee? Sauté until cooked then add the mushrooms. Season well with soy sauce and white pepper. While the soup version remains the most basic one that I am most familiar with, the dry tossed pan mee is yet another common way of having the pan mee served.

Pan Mee Soup step by step

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..
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..
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..
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.
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.

A lot similar to the dry version of w onton noodle, they are tossed in a specially mixed dark soy sauce. Hawker Food - Pan Mee Soup. How does this food fit into your daily goals? Mee Hoon Kueh or also known as Pan Mee in Malaysia is a type of noodles made of wheat flour, egg, water, and salt. It's a type of Chinese, or more specific, Hokkien soup noodles.