Pan mien/ chinese flat torn noodles. Noodles are an essential ingredient and staple in Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. We go deep on every Chinese noodle type you could possibly find in your bowl.
There, rice flour-based recipes generate bouncy and gummy products that soak up sauce like a sponge. Hakka Flat Noodle Soup (Pan Mee) – Dish of noodles with anchovies soup base. Hand-torn noodles cooked in anchovies broth until silky smooth, chewy & bouncy with pork Chili Pan Mee is a popular spicy Chinese Malaysian noodle dish. You can cook Pan mien/ chinese flat torn noodles using 21 ingredients and 5 steps. Here is how you cook it.
Ingredients of Pan mien/ chinese flat torn noodles
- It’s of For the noodles.
- It’s 1 cup of plain flour.
- You need Pinch of salt.
- It’s of Abit of oil.
- You need of For pork,.
- It’s of Mince pork.
- It’s of Mince garlic.
- You need of Mince onion.
- You need of Some salt.
- Prepare of Pepper.
- Prepare of Sweet soy sauce.
- You need of Oyster sauce.
- Prepare of For the broth.
- You need of Garlic with skin on.
- Prepare of Fish bone or Anchovies.
- It’s of Shiitake mushroom.
- You need of Garnish.
- Prepare of Fried anchovies.
- You need of Fried shallot.
- It’s of Vege of your choice/ baby spinich can do.
- You need of Shiitake mushroom.
This dry version noodle is made with homemade. Pan Mee (Hakka Flat Noodle Soup). Pan Mee – Malaysian dish with hand-torn noodles in a rich anchovy broth and topped Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. This week, I lug out my pasta maker and making Pan Mian or Ban Mian (Pan Mee) a kind of Hakka flat noodle soup which is popular among Malaysian Chinese.
Pan mien/ chinese flat torn noodles instructions
- For broth, fry garlic with skin on and fish bone or anchovies and shiitake mushroom then water.pinch salt and pepper. Cook for half an hour or more then remove all the fish bone, leave the broth only.
- For flour, just bit oil n salt and water. Leave the dough to rest for a bit.
- For the pork, fry garlic and mince onion then pork, sweet soy sauce, oyster sauce, salt and pepper.
I ate a lot of Pan Mian when I was living in Kuala Lumpur. Mix your flour (unsifted ‘s ok) in a bowl and add water slowly, stirring with a spoon until it forms into dough. If you’ ve added enough water, it should be easy to work with and not fall apart easily! Hand-torn noodles cooked in anchovies broth until silky smooth, chewy & bouncy with pork & mushroom, shrimp, fried anchovies & shallots. It’s a type of Chinese, or more specific, Hokkien soup noodles.