Pan Mee
Hand-Torn Noodles
A comforting Hakka-Malaysian noodle soup featuring hand-torn flat noodles in a rich, savory anchovy broth, served with tender minced pork and fresh greens.
🧂 Ingredients
- 400g All-purpose flour(For the noodle dough)
- 150ml Water(Lukewarm, for the dough)
- 1 tsp Salt(For the dough)
- 150g Dried anchovies (ikan bilis)(Cleaned, heads and guts removed for a clearer broth)
- 2 liters Water(For the broth)
- 100g Pork bones or chicken bones (optional)(For a richer broth)
- 2 slices Ginger(Peeled and lightly crushed)
- 3 cloves Garlic(Peeled and lightly crushed)
- 200g Minced pork(Marinated with a pinch of salt, white pepper, and 1 tsp soy sauce)
- 200g Sweet potato leaves (or other leafy greens like bok choy)(Washed and trimmed)
- for topping Fried anchovies (ikan bilis goreng)(Store-bought or homemade)
- for topping Fried shallots (optional)
- to taste White pepper(For serving)
- to taste Soy sauce or chili paste (sambal)(For serving, especially for chili pan mee)
👨🍳 Instructions
- 1
Prepare the noodle dough: In a large bowl, combine the flour and salt. Gradually add the lukewarm water while mixing with your hands or a spatula until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is crucial for developing gluten, making the noodles tender.
⏱️ 10 minutes prep + 30 minutes rest - 2
Make the anchovy broth: Rinse the dried anchovies under cold water to remove any impurities. In a large pot, combine the rinsed dried anchovies, 2 liters of water, pork/chicken bones (if using), ginger slices, and crushed garlic cloves. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and simmer gently for at least 30 minutes to allow the flavors to meld. Skim off any scum that rises to the surface during simmering for a clearer broth. Strain the broth through a fine-mesh sieve, discarding the solids. Season the broth with salt and white pepper to taste. Keep the broth warm over low heat.
⏱️ 10 minutes prep + 30-40 minutes simmer - 3
Shape and cook the noodles: While the broth simmers, take the rested dough. On a lightly floured surface, flatten the dough slightly with your palm. Using your fingers, tear off small, irregular pieces of dough, about 1-2 inches in size. The tearing action creates a rustic texture. Bring the anchovy broth back to a rolling boil over medium-high heat (around 100°C / 212°F). Carefully drop the torn noodle pieces into the boiling broth. Cook for about 3-5 minutes, or until the noodles float to the surface and are cooked through but still have a slight chew (al dente).
⏱️ 10 minutes - 4
Add pork and greens: Once the noodles are almost cooked, add the marinated minced pork to the boiling broth. Stir gently to separate the pork. Cook for about 1-2 minutes until the pork is just cooked through. Then, add the sweet potato leaves (or other greens) and stir them into the hot broth. Cook for another 30-60 seconds until the greens are wilted but still vibrant green. Be careful not to overcook the greens.
⏱️ 3 minutes - 5
Serve: Ladle the hot soup, noodles, pork, and greens into individual serving bowls. Garnish generously with crispy fried anchovies and fried shallots (if using). Add a dash of white pepper. Serve immediately with soy sauce or chili paste on the side for those who prefer a spicier kick or the 'chili pan mee' style.
⏱️ 2 minutes
💡 Pro Tips
- ✓For a richer broth, you can add pork ribs or chicken bones during the simmering process.
- ✓Ensure the dried anchovies are cleaned properly by removing heads and guts to avoid a bitter taste and to achieve a clearer broth.
- ✓The key to authentic Pan Mee is tearing the dough by hand. This creates irregular shapes and a delightful chewy texture.
- ✓Adjust the amount of water for the dough based on your flour's absorbency. The dough should be firm but pliable.
- ✓The chili pan mee version is extremely popular, achieved by adding a generous spoonful of chili paste (sambal) to the soup.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Dry Style Pan Mee: Cook noodles and pork separately. Toss noodles with soy sauce, minced pork, fried anchovies, and greens. Serve broth on the side.
- With Poached Egg: Add a perfectly poached egg to each bowl just before serving for added richness.
- Mushroom Pan Mee: Add sliced shiitake mushrooms to the broth during simmering.