Cherry & Dennis Helper Habitat
Malaysian Hand-Torn Pan Mee Soup
馬來西亞板麵
Recipe overview
Hand-torn noodles in anchovy broth with greens and mushrooms.
01
Ingredients
Main ingredients
- 300 g plain flour
- 2 pieces eggs
- 150 ml water
- 200 g choy sum
- 30 g dried shiitake
- 50 g dried anchovies
Soup broth
- 1.5 L water
- 1 tsp salt
- 1/4 tsp white pepper
02
Tools
- bowl
- board
- knife
- soup pot
- sieve
- ladle
03
Steps
Step 1
Soak mushrooms and reserve clean soaking liquid
Soak mushrooms and reserve clean soaking liquid. Keep the clean soaking liquid, leaving behind any grit at the bottom.
Step 2
Mix flour, one egg and water into dough
Mix flour, one egg and water into dough. Distribute the dry ingredients evenly before adding liquid to prevent lumps.
Step 3
Knead smooth; cover and rest twenty minutes
Knead smooth; cover and rest twenty minutes. Leave the covered dough off heat so the gluten relaxes before tearing.
Step 4
Rinse anchovies and boil with water
Rinse anchovies and boil with water. Rinse off surface grit, then start the broth with the anchovies in clean water.
Step 5
Simmer broth twenty minutes and strain
Simmer broth twenty minutes and strain. Remove the solids and keep only the clear broth for cooking noodles.
Step 6
Slice mushrooms and wash greens
Slice mushrooms and wash greens. Rinse leaves individually and drain so excess water does not dilute the broth.
Step 7
Flatten dough and tear into small pieces
Flatten dough and tear into small pieces. Keep the dough sheet even so the torn pieces finish cooking together.
Step 8
Drop noodle pieces separately into boiling broth
Drop noodle pieces separately into boiling broth. Distribute it around the pan and stir once gently for even heating.
Step 9
Add mushrooms; cook until noodles float and cook through
Add mushrooms; cook until noodles float and cook through. Use both the stated visual cue and time; continue heating if the centre is unfinished.
Step 10
Add greens and the second egg
Add greens and the second egg. Cook firmer stems first and tender leaves later to preserve texture.
Step 11
Cook egg fully and greens tender; season
Cook egg fully and greens tender; season. Check the centre, and continue cooking and recheck if it is not done.
Step 12
Divide noodles and hot broth among bowls
Divide noodles and hot broth among bowls. Serve the portions promptly so the finished texture is preserved.
Common mistakes
- Thick noodles remain raw inside; anchovies contain fish allergens.
- Tearing unrested dough makes pieces shrink back.
- Dropping all noodle pieces at once makes them clump.
Tips
Rest dough while broth simmers; total time counts parallel work.
