Pan Mee, a beloved Malaysian noodle dish, is a comforting bowl of handmade flat noodles served in a rich broth, often topped with minced pork, crispy anchovies, leafy vegetables, and a soft-boiled egg. Traditionally eaten in Chinese-Malaysian households, this dish has evolved with countless regional and personal variations. Whether served in soup or dry with a chili paste, Pan Mee continues to satisfy with its hearty texture and umami-packed flavors. This version adds a modern twist while respecting the roots of the dish — perfect for home cooks looking for something nostalgic yet exciting.
Ingredients
For the noodles:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 egg
- 1/2 cup water (adjust as needed)
- 1 tbsp cooking oil
For the broth:
- 6 cups water
- 1 cup dried anchovies (ikan bilis), rinsed
- 4 cloves garlic, smashed
- 1 small onion, halved
- Salt to taste
Toppings:
- 200g minced pork or chicken
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- A handful of fresh mushrooms (shiitake or oyster)
- Crispy fried anchovies (set some aside before making broth)
- Sayur manis or spinach (or any leafy green)
- Soft-boiled or poached egg
- Optional: chili paste or sambal for heat
Step-by-Step Instructions
1. Make the Dough:
In a large mixing bowl, combine flour and salt. Add the egg, water, and oil. Mix and knead until the dough is smooth and elastic — about 10 minutes. Cover and rest for at least 30 minutes. This resting period helps the gluten relax, making the noodles easier to roll out.
2. Prepare the Broth:
In a large pot, combine water, dried anchovies, smashed garlic, and onion. Bring to a boil, then reduce to a simmer for 30–45 minutes. Strain the broth and season with salt. This base is the soul of Pan Mee — clear, light, and deeply savory.
3. Roll and Cut Noodles:
Divide the rested dough into portions. Roll out each portion thinly on a floured surface. Cut into strips about half an inch wide, or hand-tear into rustic pieces — the traditional way. Dust with flour to prevent sticking.
4. Cook the Toppings:
In a pan, sauté garlic until fragrant. Add minced pork or chicken and cook thoroughly. Stir in soy sauce and sesame oil. Add mushrooms and sauté until soft. This adds depth and earthiness to the dish.
5. Boil Noodles and Greens:
Bring a pot of water to a boil. Cook the noodles until tender — about 3–5 minutes. In the final minute, add the leafy greens to blanch. Drain both.
6. Assemble the Bowl:
In a deep bowl, place cooked noodles and greens. Ladle hot broth over. Top with the seasoned minced meat and mushrooms, a soft-boiled egg, and a generous sprinkle of crispy anchovies. Serve with chili paste on the side if you like it spicy.
Final Touch
Pan Mee is more than just a noodle dish — it’s a culinary connection to heritage. This recipe keeps its traditional heart but adds a modern convenience and flavor twist, making it approachable for today’s kitchens. Whether you’re making it for a quiet lunch or serving guests something unique, this bowl of comfort is always a satisfying choice.