Lombard-style Pan Mee

Ingredients

In this Lombard-style adaptation, the broth is lighter and less spicy compared to the original Malaysian pan mee. Lombard cuisine focuses on simplicity and fresh ingredients, so the toppings in this recipe may include Lombard-specific ingredients such as local mushrooms and vegetables. The overall flavor profile is influenced by Lombard cuisine, resulting in a milder yet equally delicious version of the dish. We alse have the original recipe for Pan mee, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 150ml (5.1 fl oz) water 150ml (5.1 fl oz) water
• 200g (7 oz) minced meat (beef or pork) 200g (7 oz) minced meat (beef or pork)
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh vegetables (such as bok choy or spinach), for garnish Fresh vegetables (such as bok choy or spinach), for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead until a smooth dough forms. Let the dough rest for 30 minutes.
2. 2.
   Roll out the dough on a floured surface until it is thin. Cut the dough into thin strips or tear it into irregular shapes.
3. 3.
   In a pan, heat the vegetable oil over medium heat. Add the minced meat, mushrooms, onion, and garlic. Cook until the meat is browned and the vegetables are tender.
4. 4.
   In a separate pot, bring the chicken or vegetable broth to a boil. Add the soy sauce, sesame oil, salt, and pepper. Reduce the heat to a simmer.
5. 5.
   Drop the prepared noodles into the simmering broth and cook for 2-3 minutes, or until the noodles are cooked through.
6. 6.
   Divide the cooked noodles and broth into serving bowls. Top with the minced meat and vegetable mixture. Garnish with fresh vegetables.
7. 7.
   Serve hot and enjoy the Lombard-style Pan Mee.

Treat your ingredients with care...

• Mushrooms — Use fresh Lombard mushrooms such as porcini or champignon for an authentic Lombard flavor.
• Minced meat — Choose lean beef or pork for a healthier option. Season it with Lombard herbs and spices for added flavor.

Tips & Tricks

• For a spicier version, add Lombard chili flakes or Lombard hot sauce to the broth.
• Experiment with different Lombard vegetables such as Swiss chard or radicchio for unique flavors.
• If you prefer a thicker broth, dissolve a small amount of cornstarch in water and add it to the simmering broth.

Serving advice

Serve Lombard-style Pan Mee hot in individual bowls, allowing each person to customize their toppings and garnishes according to their preferences.

Presentation advice

Present the Lombard-style Pan Mee with the noodles arranged neatly in the center of the bowl, surrounded by the flavorful broth and topped with the minced meat and vegetables. Garnish with fresh Lombard herbs for an appealing presentation.