Pan Mee (Dry Noodle Soup)
Malaysian-Chinese egg noodles served with minced meat, crispy anchovies substitute, mushrooms, and a flavorful broth on the side. This is a dry noodle dish but has a broth on the side to drink. Complete shellfish allergy consideration is taken with the anchovy substitute.
Ingredients
- 1 lb Egg Noodles
- 1 lb Ground Pork
- 1 cup Dried Shiitake Mushrooms
- 6 cups Vegetable Broth
- 1 cup Fried Tofu Cubes
- 1/2 cup Anchovy Substitute
- 3 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tbsp Sesame Oil
- 3 cloves Garlic
- 2 small Shallots
- 1 cup Water
- 1 tsp Chili Flakes
Instructions
- 1Soak dried shiitake mushrooms in hot water for 30 minutes. Slice thinly and set aside.
- 2Cook egg noodles according to package instructions. Drain and toss with sesame oil and dark soy sauce. Set aside.
- 3In a pan, sauté garlic and shallots until fragrant. Add ground pork and cook until browned.
- 4Add sliced mushrooms, soy sauce, and water. Simmer for 15 minutes.
- 5Prepare vegetable broth in a separate pot. Add fried tofu cubes and simmer.
- 6To serve, place noodles in a bowl. Top with minced meat, anchovy substitute, and chili flakes. Serve with a bowl of vegetable broth on the side.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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