Chili Pan Mee
Simple step to follows:
Prepared all the ingredients.
Bring a pot of water to boil over high heat.
Add in pan mee noodles in the boiling water.
Cook pan mee noodles according to package directions.
Drain noodles with a sieve and set aside.
Place the saucepan over medium low-heat and add 2 tablespoons of oil. Fry anchovy for 2-3 minutes.
Fried until golden brown and crispy. Dish up and set aside.
In the same pan, leave 1 tablespoon of the remaining oil. Add garlic and stir fry until fragrant for about a minute.
Stir in marinated ground pork and spread it out. Allow to cook for 2-3 minutes then use spatula to break up the pork.
Stir everything together for another minute.
Dish up and set aside.
Pour anchovy or chicken broth in a small pot and bring to boil at medium heat for about 2 minutes.
Add in spinach in anchovy broth. Allow it to boil for 2 minutes. Use a chopsticks or a tong to remove the spinach. Set aside.
Simmer the soup and add fish balls, allow it to boil for 2-3 minutes. Add sea salt and stir it, boil for 20-30 seconds.
Transfer the cooked noodles to the serving bowls and toss to combine the noodles with the seasoning sauce mixture
Chili Pan Mee
(YIELD: Makes 1 serving)
Ingredients:
- Pan mee noodles – 1 bundle / 200 grams
- Spinach – 1 bunch
- Oil – 2 tablespoons
- Ground pork – 25 grams
- Anchovy – 15 grams
- Spring onion (finely chopped) – 1 tablespoon
- Egg (poached egg or soft boiled egg) – 1 egg
- Chili flakes *store-bought – 1 tablespoon
Marinade for the ground pork
- Dark soy sauce – 1/2 teaspoon
- Light soy sauce – 1 teaspoon
- Oyster sauce – 1 teaspoon
- Ground white pepper – 1/4 teaspoon
- Sea salt – 1/8 teaspoon
Seasoning sauce for the noodles
- Light soy sauce – 2 teaspoons
- Dark soy sauce – 1 teaspoon
- Sesame oil – 1 1/2 teaspoons
For the soup:
- Fish balls – 5-6 pieces
- Anchovy or chicken broth (homemade or stock cubes *MSG free) – 1 1/2 cups
- Sea salt – 1/4 teaspoon
Instructions:
1. In a bowl, combine marinade ingredients together and add in ground pork. Mix everything together and marinade for 10-15 minutes. Set aside
2. Bring a pot of water to boil over high heat, cook pan mee noodles according to package directions. Drain noodles with a sieve and set aside.
3. Place the saucepan over medium low-heat and add 2 tablespoons of oil. Fry anchovy for 2-3 minutes until golden brown and crispy. Dish up and set aside.
4. In the same pan, leave 1 tablespoon of the remaining oil. Add garlic and stir fry until fragrant for about a minute.
5. Stir in marinated ground pork and spread it out. Allow to cook for 2-3 minutes then use spatula to break up the pork. Stir everything together for another minute, dish up and set aside.
6. Pour anchovy or chicken broth in a small pot and bring to boil at medium heat for about 2 minutes. Add in spinach in anchovy broth. Allow it to boil for 2 minutes. Use a chopsticks or a tong to remove the spinach. Set aside.
7. Simmer the soup and add fish balls, allow it to boil for 2-3 minutes. Add sea salt and stir it, boil for 20-30 seconds.
8. Transfer the cooked noodles to the serving bowls and toss to combine the noodles with the seasoning sauce mixture, top with ground pork, spinach, poached egg, fried anchovy and chili flakes. Serve warm with fish ball soup.
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