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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,
Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
Servings: 4 people
Calories: 625 kcal
Course:
Soup
Cuisine:
Malaysian
Ingredients
Soup:
- 1 cup dried anchovies heads removed
- 1 lb (500g) pork bones
- 10 cups water
- 3 stalks scallions white part only
- salt to taste
Dough:
- 2 cups all-purpose flour
- 1 large egg
- 1/4 cup water + 2 tablespoons water
- extra flour for dusting
Ground Pork and Mushroom Topping:
- 1 tablespoon oil
- 1 clove garlic finely minced
- 4 oz (125g) ground pork
- 4 dried shiitake mushrooms , soaked in warm water and stems removed, cut into strips
- 1 tablespoon black soy sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 1/2 teaspoons sugar
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1/2 cup water
- 1 teaspoon cornstarch + 1 tablespoon water
Instructions
To assemble a bowl of Pan Mee
- Bring some soup to a boil in another saucepan and add some mani cai. Add a dash or two of white pepper. In a serving bowl, place a portion of the noodles, then pour the soup and mani cai over them. Top with the ground pork and mushroom topping and the fried anchovies. Serve immediately with sliced red chilies and soy sauce.
Cup of Yum
Notes
- If you can't find mani cai, you can substitute with other vegetables, for example: spinach, choy sum, or sweet potato leaves. The dish I made above is technically called "mee hoon kuih" because the dough was hand-torn into pieces. It's called Pan Mee when the dough is made into noodles using a pasta machine. Ultimately, it's the same. I personally love the mee hoon kuih because it has better texture/mouthfeel (口感), and every mouthful is a surprise because of the irregular shapes. Many Pan Mee hawkers sell a combination of mee hoon kuih, thick noodles, thin noodles, and some even with 3-color noodles made from vegetables juice. Please refer to this great picture illustration by Lengs Kitchen.
Nutrition Information
Serving
4people
Calories
625kcal
(31%)
Carbohydrates
53g
(18%)
Protein
48g
(96%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
162mg
(54%)
Sodium
4951mg
(206%)
Potassium
871mg
(25%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
226IU
(5%)
Vitamin C
3mg
(3%)
Calcium
326mg
(33%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 625
% Daily Value*
| Serving | 4people | |
| Calories | 625kcal | 31% |
| Carbohydrates | 53g | 18% |
| Protein | 48g | 96% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 162mg | 54% |
| Sodium | 4951mg | 206% |
| Potassium | 871mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 326mg | 33% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.