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Pan Mee Recipe - Mee Hoon Kueh
Recipe by Ethan Wong
Visit 3thanwong.com for more
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Breakfast, Main Course
Cuisine
Chinese, Malaysian
Difficulty
Medium
Servings
2
people
Ingredients
Metric
Imperial
1x
2x
3x
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
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.
Nutrition
Calories :
1126
kcal
Carbohydrates :
151
g
Protein :
41
g
Fat :
40
g
Saturated Fat :
8
g
Cholesterol :
204
mg
Sodium :
3109
mg
Potassium :
1224
mg
Fiber :
9
g
Sugar :
6
g
Vitamin A :
9501
IU
Vitamin C :
30
mg
Calcium :
264
mg
Iron :
8
mg
Allergy :
Gluten
*These Nutritional Values have not been evaluated by the Food and Drug Administration