Dry Pan Mee with Chili Oil
85% asli · Malaysian
A flavorful variation of Pan Mee where the noodles are tossed in a savory sauce and spicy chili oil, served with minced pork, mushrooms, and crispy anchovies.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- All-purpose flour300g
- Egg1
- Water50ml
- Alkaline water (or baking soda solution)1 tsp
- Pork belly200g
- Shiitake mushrooms100g
- Garlic3 cloves
- Soy sauce3 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Chili oil3 tbsp
- Saltto taste
- White pepper1 tsp
- Fried anchovies50g
- Scallions2 stalks
Langkah
- 1
Make the noodles: Combine flour, egg, alkaline water, and a pinch of salt. Knead until a firm dough forms. Rest for 30 minutes. Roll out thinly and cut into irregular strips, or tear by hand.
- 2
Prepare the toppings: Mince pork belly. Slice mushrooms. Sauté minced garlic until fragrant. Add pork and cook until browned. Add mushrooms and cook until tender. Stir in soy sauce, dark soy sauce, oyster sauce, and white pepper. Cook until sauce thickens.
- 3
Cook the noodles: Boil the handmade noodles in plenty of water until they float and are cooked through (about 5-8 minutes). Drain well.
- 4
Assemble the dish: In a large bowl, combine the drained noodles with the prepared pork and mushroom mixture, chili oil, and fried anchovies. Toss well to coat evenly. Garnish with chopped scallions. Season with salt if needed.
