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Spicy Pan Mee Noodles

April 2, 2010
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This is a Malaysian Hawker-style dish I made for some friends recently. As one eater said upon tasting it “this hawker tastes a corker” (I can see why the owner of that outstanding joke has asked to remain anonymous). There are three parts to this dish, it sounds like a lot of work but it’s completely worth it. The chilli makes quite a big batch and is easily the most challenging part of the dish. But it keeps well, so once you’ve made it you can keep enjoying these noodles hassle free for weeks to come. If you don’t feel confident poaching eggs (and I think many people don’t) I’d say lightly frying them would work just fine. If you’re making it for more than two people, getting all the serves out on the table still hot (plus poached eggs) is a challenge!

Before eating, make sure you give it all a good stir.

You’ll need

Chilli Paste

  • 1 1/2 cups of dried chillies (soaked for half an hour)
  • several fresh chilli
  • crush dried shrimp (around a tablespoon)
  • 6 shallots
  • 3 garlic cloves
  • 4-6 tablespoons of oil

Pork or TVP

  • 400g minced pork or 2 cups of tvp
  • 3tbsp soy sauce
  • 3tbsp dark soy
  • 3 tbsp oyster sauce
  • 3 shallots
  • 2 garlic cloves

Other

  • 2 cups of bean shoots blanched
  • 1-2 packets of wheat noodles (e.g. fresh or dried ramen)
  • Thinly sliced spring onion
  • 4 eggs

To cook

Chilli paste

Dice the shallots, garlic and fresh chilli. Place in blender, along with strained died chilli and dried shrimp, then blend until fairly smooth. Add to a wok and cook over low heat until it’s dry and golden (careful not to let it burn). Once it looks about as dry as you can get it without it burning, put it back in the blender with some oil and blend. It should be a sort of loose paste.

Pork/tvp

Fry the shallots and garlic until golden, then add meat (If you’re using tvp, soak it and then mix in beef stock or gravox first). Let the meat brown, then add the sauces and allow to simmer for 5-10 minutes.

To put the dish together, cook the noodles and divide into 4 bowls, add a poached egg to each then divide the ingredients between. Careful with the chilli, it’s hot! When you eat it, mix it all up so the egg is mixed through.

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Pad Kee Mao

Mel and Simon’s favourite rice noodles

Ho Fun noodles

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