The ‘pan’ in pan mee is pronounced as ‘pahn’ and the literal translation of pan mee is flat flour noodle. It’s available in few versions (imagine linguine, spaghetti as well as the hand-torn style). My mom and sis are the pan mee queens in my family. They can practically eat pan mee every day from the same restaurant! Pan mee is very famous in Malaysia , there are some pan mee chain restaurants such as BaoBao and KinKin that serve only pan mee (in different variations). Some variations are pan mee in soup, dried pan mee and chili pan mee.
For this pan mee that I made, it’s derived from my mom’s recipe. Whenever I visit my sis at Seattle, we would always make this pan mee, without fail. It tasted much better when I have it with her somehow. The most important part of this pan mee is the stir-fried ground pork because the is the flavor enhancer for the broth. To make this pan mee, the few components are:
- Flour dough for the noodle – for single portion, mix 1 cup of AP flour, 1 egg and few tablespoons of water and knead the doug till it has right texture (not too wet, not too dry). Flatten the dough to your thickness preference(I prefer super thick!) and tear it to pieces and drop them into boiling water.
- Stir-fried ground pork – stir fry chopped onions with ground pork, add dark soy sauce, soy sauce, sesame oil, white pepper and brown sugar. It should taste salty and sweet at the same time.
- Broth/Soup – There are few options: anchovy stock, or chicken stock. Boil water with either anchovies or chicken with bones, add carrots, radishes or any veggies. Throw in some meat balls towards the end to add to the pan mee as condiments. It is so good!
- Greens – The ideal green is sayur manis but it’s not available here. However, sometimes those pan mee restaurants do run out of this green and spinach is the first replacement that they use. However,if you are not fussy, any greens would do. As I said, the stir fried ground pork is the key ingredient :p
- Additional condiments – All of these are good addition: cilantro, fried anchovies for the crunch, shitake mushroom, meatballs, scallions, shredded chicken from the chicken broth.
It sounds like there’s a lot of work, but I managed to make mine in about 30 mins. I have to confess that I used a shortcut though. I made the anchovy broth by using anchovy bouillon cube. The good news is, I just bought a pack of dried anchovies for future use!