Recipe Description
‘Pan Mee Recipes’ series:
Kon Loh Pan Mee – drenched in soy sauce, this dry tossed noodle is the perfect savoury meal to satisfy you while working from home!
Crispy Chilli Prawn Pan Mee – for spice lovers, you’ll find this umami packed crispy chilli noodle dish irresistible!
Soup Pan Mee – drowned in a flavourful yet comforting anchovies broth, it will be gone before you know it.
Recipe Ingredient
- Kon Loh Pan Mee
- 1 packet fresh pan mee
- 100g chicken meat (cut into thin slices)
- 4nos dried shitake mushrooms (soaked and sliced thinly)
- 20g dried anchovies (peeled and rinsed)
- 3nos shallots (sliced thinly)
- 1/2 packet fishballs
- 1 stalk sawi hijau or mustard greens (cut into 5cm length)
- 1/2 cup oil for frying
- 1tsp corn flour
- pinch of salt and white pepper
- adequate water to boil the noodles and condiments
- Kon Loh Sauce:
- 1Tbsp light soy sauce
- 1tsp cooking caramel
- 1-2 tsp fried shallot oil
- salt and white pepper, to taste
- Crispy Prawn Chili Pan Mee
- 1 packet fresh pan mee
- 150g chicken meat (minced)
- 20g dried anchovies (peeled and rinsed)
- 3nos shallots (sliced thinly)
- 1 stalk sawi hijau or mustard greens (cut into 5cm length)
- (optional) 2 handful sweet leaves or pucuk manis
- 1/2 cup oil for frying
- pinch of salt and white pepper, to taste
- adequate water to boil the noodles and condiments
- Crispy Prawn Chili Sauce:
- 1Tbsp light soy sauce
- 1tsp fried shallot oil
- 1-2Tbsp crispy prawn chili
- additional salt and pepper to taste
- Soup Pan Mee
- 1 packet fresh pan mee
- 100g chicken meat (cut into thin slices)
- 4nos dried shitake mushrooms (soaked and sliced thinly)
- 20g dried anchovies (peeled and rinsed)
- 3nos shallots (sliced thinly)
- 1/2 packet fishballs
- 1 stalk sawi hijau or mustard greens (cut into 5cm length)
- 1 handful sweet leaves or pucuk manis
- 1/2 cup oil for frying
- 1tsp corn flour
- pinch of salt and white pepper
- adequate water to boil the noodles and condiments
- Pan Mee Soup:
- 1.5L water
- 1nos anchovy stock cube
- 1/4 tsp ground white pepper
- 1/4 tsp salt, or to taste
- 1Tbsp fried shallot oil
Instructions
- Marinate the chicken slices with a pinch of salt and white pepper, followed by 1tsp corn starch. Set aside.
- In a pan, heat up 1/4 cup of oil and fry the anchovies till crispy and golden brown. Discard and drain excess oil before setting aside.
- Heat up the same pan with another 1/4 cup oil and fry the sliced shallots till golden brown. Transfer both the oil and fried shallots into a bowl and set aside
- To make the kon loh sauce, in a bowl, combine 1Tbsp light soy sauce, 1tsp cooking caramel, 1-2tsp fried shallot oil from earlier and some salt and pepper to taste. Set aside
- Once the fried condiments and sauce are done, move on to boiling the noodles and the rest of the condiments
- Boil a pot of water, add in the fresh pan mee noodles, followed by the marinated chicken slices, sliced shitake mushrooms, fishballs, and the sawi hijau. About 2-3 minutes or once they're cooked, drain excess water and transfer over to a big bowl.
- Toss with the Kon Loh sauce, fried anchovies and shallots. Enjoy!
- Corn starch in the chicken marinade helps tenderizes the meat during cooking.
- You could omit the cooking caramel if you'd prefer.
- Marinate the minced chicken meat with a pinch of salt and white pepper.. Set aside.
- In a pan, heat up 1/4 cup of oil and fry the anchovies till crispy and golden brown. Discard and drain excess oil before setting aside.
- Heat up the same pan with another 1/4 cup oil and fry the sliced shallots till golden brown. Transfer both the oil and fried shallots into a bowl and set aside
- On the same pan, saute the marinated minced chicken till cook, set aside.
- To make the pan mee sauce, in a bowl, combine 1Tbsp light soy sauce, 1tsp fried shallot oil from earlier, some salt and pepper to taste and 1-2Tbsp of the crispy prawn chili. Set aside
- Once the fried condiments and sauce are done, move on to boiling the noodles and the rest of the condiments
- Boil a pot of water, add in the fresh pan mee noodles, followed by the sawi hijau and pucuk manis. About 2-3 minutes or once they're cooked, drain excess water and transfer over to a big bowl.
- Toss with the crispy prawn chili sauce and top with the rest of the condiments set aside earlier (fried shallots, anchovies and minced chicken meat). Additional soft boiled eggs, if you'd like too. Enjoy!
- The pucuk manis is optional, you could omit if you'd prefer.
- To achieve the exact egg consistency like above, boil 1.2L water. Once boiled, add in 300ml of room temp water and submerge two eggs in. Cover and let them sit for 13 -14 minutes.
- Marinate the chicken slices with a pinch of salt and white pepper, followed by 1tsp corn starch. Set aside.
- In a pan, heat up 1/4 cup of oil and fry the anchovies till crispy and golden brown. Discard and drain excess oil before setting aside.
- Heat up the same pan with another 1/4 cup oil and fry the sliced shallots till golden brown. Transfer both the oil and fried shallots into a bowl and set aside
- Moving on to the soup, boil 1.5 liters of water. Add in the anchovy stock cube, followed by 1/4tsp of salt and white pepper. Let it boil on low flame.
- While the broth is boiling, cook the pan mee noodles, marinated chicken meat, sliced shitake mushrooms, followed by the fishballs, sawi, and pucuk manis. Drain excess water and transfer over to a bowl.
- Pour the anchovy broth into the bowl of cooked noodles and condiments. Serve with the fried anchovies, shallots and a Tbsp of the fried shallot oil from earlier. Enjoy!
Kon Loh Pan Mee
Note:
Crispy Prawn Chili Pan Mee
Note:
Soup Pan Mee
