← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g plain flour
• 1 Eggs
• 160 ml Water
• ½ tsp Salt
• 1 tbsp Vegetable oil
• 150 ml Vegetable oil
• 40 g coarse dried chilli flakes
• 30 g Dried shrimp, soaked 10 minutes and finely chopped
• 4 Shallot, finely chopped
• 4 cloves Garlic, finely chopped
• 1 tsp Sugar
• 300 g Minced pork
• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Dark soy sauce
• 3 cloves Garlic, chopped
• 80 g Dried anchovies (ikan bilis), rinsed and patted dry
• 4 eggs, to poach
• 2 Spring onion, chopped
• 3 tbsp Crispy fried shallots

Method

1. Mix the flour and salt, then add the egg, water and oil and knead for 8–10 min into a smooth, firm dough. Cover and rest it for 30 min.
2. For the chilli crisp, warm the oil in a small pan over medium-low heat and fry the shallots, garlic and dried shrimp for 4–5 min until lightly golden. Turn off the heat, stir in the chilli flakes, sugar and a pinch of salt and let it sizzle and cool.
3. Fry the ikan bilis in 3 tbsp oil over medium heat for 3–4 min until crisp and golden; drain. In the same pan fry the chopped garlic for 30 seconds, add the pork, soy, oyster and dark soy sauce and stir-fry for 5–6 min until cooked through and slightly dry.
4. Roll the dough out thinly on a floured surface (or through a pasta machine) and cut into 3 mm noodles. Dust well with flour so they do not stick.
5. Boil the noodles in a big pot of water for 2–3 min until chewy but cooked; drain. Poach the eggs in simmering water for 3 min so the yolks stay runny.
6. Divide the noodles into bowls, toss each with a spoon of the pork juices, then top with pork, ikan bilis, a poached egg, spring onion and fried shallots. Stir in chilli crisp to taste and mix well.

Tips

• Short on time? Thick wheat noodles or udon stand in well for hand-made pan mee.
• Contains wheat, egg, shellfish and fish. Serve a bowl of clear anchovy soup with sweet potato leaves on the side for the full KL experience.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Marion's Kitchen