Soups Recipe

Pan Mee Recipe – Hakka Mee Hoon Kueh

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.

Mee Hoon Kueh or Pan Mee?

Traditionally, in the Hokkien dialect, it is called Mee Hoon Kueh, but today is it more generally known as Banmian instead of Pan Mee, the reason being that Pan Mee is more of a direct Malay slang to mimic the pronunciation of Banmian. Hence, throughout Malaysia, it is very common to see hawker sellers put this dish up as Pan Mee.

Whereas in Singapore, due to the heavier influence of Hokkien culture, this dish retains the name as Mee Hoon Kueh.

Types of Pan Mee

The noodle dough are kneaded with just wheat flour, salt, and oil, sometimes eggs are added, depending on the vendor. There are 3 types of Pan Mee;

Thin – similar to regular spaghetti size.
Thick – much more in width, about 1cm width.
Hand-torn – torn into flat pieces of non-uniform sheets.

Best Red Braised Beef Noodle

Red braised or “Hong Shao”, is when soy sauce is added during the process of making the soup and this red braised beef noodle soup was invented in Taiwan. I did some research to find out what makes Taiwanese Beef Soup Noodle different from the others? To my findings besides using good quality meats, they actually added a little bit of tomato sauce into the soup which makes it slightly red in color and also improves overall aroma!

In order to find out the best recipe, I actually went around asking my Taiwanese friends and they shared their family recipe with me, which I combine all of it into a master recipe below!

Author have a say…

An authentic Malaysian Chinese Hakka noodle, also locally known as Mee Hoon Kueh, literally translated as flat flour noodle. Similar egg noodle dishes are also popular in China, Taiwan, and Singapore. Really love this noodle when I was a kid, and here it is today, to share with you lovely people how this amazing soup pan mee! (We can also make this egg noodle from sketch) What? Not a fan of soup noodles? Try the dry spicy version instead!

Source : Wiki

Pan Mee Recipe - Mee Hoon Kueh

Be sure to use good quality anchovies as the cheap ones usually smell overly fishy. Try this Pan Mee recipe in 3 different variations of noodle - thin, thick, and hand-torn.

Course Breakfast, Main Course

Cuisine Chinese, Malaysian

Keyword Banmian, Banmian recipe, hakka flat noodle recipe, mee hoon kueh, mee hoon kueh recipe, Pan Mee, Pan Mee Recipe

Difficulty Medium

Allergy Gluten

Prep Time 30

Cook Time 1

Total Time 1 30

Servings people

Calories 1126kcal

Author Ethan Wong

Ingredients

For the broth

200 g Salt-Preserved Chinese Kohlrabi
20 g Dried Anchovies
5 liter Water
1/2 tbsp Salt

Pan Mee

400 g Egg Noodle
20 g Dried Anchovies
100 g Minced Meat
1 tbsp Soy Sauce
1/2 tsp Salt
1 tsp Sugar
4 cloves Garlic
15 g Dried Wood Ear Fungus
200 g Baby Spinach
3 tbsp Cooking Oil

Metric - Imperial

Instructions

To make the Broth

Rinse the salt off the Preserved Chinese kohlrabi with water.
Boil the Preserved Chinese kohlrabi and dried anchovies in a stockpot with 5 liters of water.
Simmer for 1 hour.
Season with salt when it is done.

Preparation

For the dried wood ear, soak them into a bowl of water for approximately 30 minutes.
Once the wood ear has softened and expanded in size, use scissors, and cut away the hard part such as the stem.
Then cut the wood ear fungus into julienne.
Clean baby spinach and use only the leaves part.
Peel garlic, crush and chop.
Prepare the other ingredients accordingly.

Cooking

Preheat cooking pan/wok with cooking oil.
Shallow fry the dried anchovies with low heat.
Strain the fried anchovies and set aside while leaving the oil in the pan.
At medium-low heat, add chopped garlic into the pan and fry to golden.
Add minced meat and thoroughly fry it.
Add soy sauce, salt, and sugar and fry the minced meat until dark brown color. Transfer to a bowl/container and set aside.
Bring 3 liters of water to boil and blanch wood ear fungus for 30 seconds.
Strain blanched wood ear fungus and set aside.
Then with the same boiling water, blanch the egg noodle for 30 seconds.
Strain the noodles and plate.

Plating

With a bowl, place the baby spinach leaves in.
Place the blanched egg noodle onto the spinach leaves leaving some at the side of the bowl.
Add broth in.
Topped with a generous amount of minced meat, blanched wood ear fungus, and fried anchovies. Serve.