Homemade Pan Mee with Spicy Anchovy Sauce

Ingredients

• For the noodles: For the noodles:
• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 150ml (2/3 cup) water 150ml (2/3 cup) water
• For the broth: For the broth:
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• For the spicy anchovy sauce: For the spicy anchovy sauce:
• 100g (3.5 oz) dried anchovies 100g (3.5 oz) dried anchovies
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, sliced 1 red chili, sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• For garnish: For garnish:
• Fresh cilantro leaves Fresh cilantro leaves
• Fried shallots Fried shallots
• Sliced green onions Sliced green onions

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the noodles. Gradually add water and knead until a smooth dough forms. Let it rest for 30 minutes.
2. 2.
   Roll out the dough on a floured surface until thin. Fold the dough into thirds and slice into thin noodles. Unfold the noodles and set aside.
3. 3.
   In a pot, heat vegetable oil and sauté minced garlic and ginger until fragrant. Add the chicken or vegetable broth, soy sauce, oyster sauce, and sesame oil. Simmer for 10 minutes.
4. 4.
   In a separate pan, heat vegetable oil and fry the dried anchovies until crispy. Remove from the pan and set aside.
5. 5.
   In the same pan, sauté minced garlic and sliced red chili until fragrant. Add the fried anchovies, soy sauce, and lime juice. Stir well and remove from heat.
6. 6.
   Cook the noodles in boiling water for 2-3 minutes until al dente. Drain and rinse with cold water.
7. 7.
   To serve, divide the noodles into bowls and ladle the hot broth over them. Top with the spicy anchovy sauce and garnish with fresh cilantro leaves, fried shallots, and sliced green onions.

Treat your ingredients with care...

• Anchovies — Make sure to fry the dried anchovies until crispy to enhance their flavor and texture.
• Noodles — When rolling out the dough for the noodles, ensure it is thin enough to achieve the desired chewy texture after cooking.
• Spicy anchovy sauce — Adjust the amount of red chili according to your preferred level of spiciness. You can also add a pinch of sugar to balance the flavors if desired.
• Fried shallots — For a shortcut, you can use store-bought fried shallots instead of making them from scratch.
• Green onions — Slice the green onions thinly on a diagonal for an attractive garnish.

Tips & Tricks

• To save time, you can use store-bought noodles instead of making them from scratch.
• Customize the level of spiciness by adjusting the amount of red chili in the spicy anchovy sauce.
• For a vegetarian version, substitute the chicken or vegetable broth with mushroom broth.
• Add some blanched vegetables such as bok choy or bean sprouts for extra freshness and crunch.
• Serve the Pan Mee with a side of sambal belacan for an additional burst of flavor.

Serving advice

Serve the Pan Mee hot in individual bowls, allowing each person to customize their toppings according to their preferences. Provide additional lime wedges and soy sauce on the side for those who prefer a tangier or saltier taste.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the noodles and drizzle the spicy anchovy sauce in an attractive pattern. Garnish with a sprig of fresh cilantro for a pop of color.