Easiest Way to Prepare Yummy Pan Mee Soup

Leo Cortez

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Easiest Way to Prepare Yummy Pan Mee Soup Delicious, fresh and tasty.

Pan Mee Soup. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms, and some vegetables. In this Pan Mee recipe, you will learn all the steps from making the handmade noodles to the anchovies soup.

To many, Pan Mee also goes by another name - Hakka Flat Noodle Soup, though Pan Mee is the more colloquial term referring to the name of this crowd favourite dish.

In fact, one may find Pan Mee and its different variants in central and the southern end of Malaysia as that's where most Hakka people reside.

Sauté until cooked then add the mushrooms.

You can cook Pan Mee Soup using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pan Mee Soup

You need 500 g of minced meat.
It’s 1/2 cup of minced garlic.
It’s 1/4 cup of dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces).
You need 1/2 cup of minced onion.
You need 1/2 cup of sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid).
You need 1/2 cup of dried anchovies (I prefer to grind up the anchovies using a food processor. If not available, you can replace it with some fried bacon. Please adjust salt content accordingly).
You need 2 cups of pucuk manis (can be substituted with baby/round spinach).
Prepare 2 of anchovy/fish bouillon cubes.
You need 1/4 cup of vegetable oil.
Prepare To taste of soy sauce.
It’s To taste of salt.
You need To taste of white pepper.
You need To taste of sugar.
You need of Optional: eggs/tofu.
You need of Egg/rice noodles.

Season well with soy sauce and white pepper.

Meanwhile, Pan Mee Soup is usually made in clear soup broth with moderate spiciness.

So for those who want to go easy on their bellies and taste buds, you can opt for Pan Mee Soup.

Where To Find Pan Mee Soup?

Pan Mee Soup step by step

Heat 2-3 tbsp of the oil in a soup pot. Stir fry 2 tbsp of garlic until fragrant then add the minced meat and 1/2 the anchovies. Sauté until cooked then add the mushrooms. Cook for 5-6 minutes until the meat is slightly browned. Season well with soy sauce and white pepper. You can add a few tablespoons of water/the soaking liquid from the mushrooms if it gets too dry. Remove all but 1/4 cup of the mixture and set aside..
In the pot with the remaining 1/4 cup of the mixture, add the bouillon cubes & 6 cups of water (you can also use the mushroom soaking liquid & top up water to get 6 cups). Allow the water to come to a boil and add spinach / pucuk manis. Cook for a few minutes until the color changes to a darker green, then turn off the heat and season the soup..
In a separate pan, heat the remaining oil. It’s ok if it seems like a lot. Once hot,sauté onions and remaining anchovies and garlic until browned and slightly crispy. Add chili and sauté for a few minutes. Be prepared for the chili to make you cough! Season with soy sauce/salt/white pepper and sugar, if desired..
To serve SOUP VERSION: you can either boil all the noodles in a separate pot and eat all immediately or ladle some of the soup into a separate smaller pot and boil them in individual servings. Boil the noodles in the soup and add an egg/some tofu to poach in once the noodles are almost done. Ladle the minced meat/chili on top as desired.
To serve DRY version: boil the noodles separately and once cooked, immediately mix with the toppings - minced meat & chili. You can poach an egg and add it on top.

Pan Mee is a famous noodle dish, especially in Kuala Lumpur.

The very first Pan Mee eatery was established in Kuala Lumpur, and today.

Pan mee soup is a common Malaysian breakfast, particularly in the North.

It provides a lot of the energy needed to get through the day and uses fresh, local ingredients.

In the summertime especially, the cool mornings are also some of the only times when eating hot soup is comfortable.