Pan Mee (Flat Broad Egg Noodles in Soup)

Pan Mee literally translate to English as "Board Noodles".As I remember when I was young and lived at home my mom loves to cook her hand pull "pan mee or in Mandarin as "bian mein" ..Beside my mom best made pan mee at home,I also like to visit a Pan mee stall near Chow Kit market..I recalled whenever I visit Jalan Tunku Abdul Rahman during my high school year after tuition session ,I must have a bowl of hot pipping pan mee before heading home..These days I heard there is another version of Pan mee:Spicy dry or kwan loh pan mee..I promise myself one of this day I must make this spicy pan mee but before that I must try the dry version of pan mee at restaurant first in order to know why it's so special and popular about this version of pan mee.
These few weeks our weather is freezing cold ,a bowl of pipping hot pan mee is welcome anytime,right?Last week since I have mood for pan mee,I tried to make the fresh dough and soup base from scratch..It's doesn't take too long to make a pot of yummy-delicious pan mee provided all the necessary ingredients is ready and prepared.. Just thinking about it now,make me want to eat another bowl of this pan mee!!

Ingredients:
Dough:
500 gm all purpose flour
2 large eggs
150 ml water,plus extra id necessary
a pinch of salt
some corn starch for dusting

Topping:
500 gm minced meat,
2 tbsp minced garlic
10 shitake mushroom,soaked and sliced thin
3 tbsp soy sauce
2 tbsp sugar
2 tbsp vege oil

1 lb fried clean anchovies,head removed
some fried shallot*optional*

Soup Base:
100 gm fresh anchovies,washed
5 liter water
2 anchovies cubes*Knorr*
4 pieces chicken tender + 2 tbsp corn flour + 2 tbsp water

salt and ground white pepper powder to taste
1 lb baby green mustard ,washed and cut

Method:Noodles

1:Combine flour and salt in a large mixing bowl,sifted .Add in water and eggs,mix and knead into a stiff dough.Cover with wet cloth or paper towel,let it rest for 30 minutes.2:After resting,dust your table top or kitchen counter with some starch flour,roll dough into thin sheet and cut into 0.5 cm broad strips or use paste maker to roll and cut the dough to your desire shape.3:Prepare a large pot(4 liter) of water with 2 drops of oil at high heat.When water rolling boil,add in cut noodles.Use a long chop stick to stir the noodles from sticking to each others.When noodles cooked which is floated,remove with large spider sieve and set aside.

Soup Base or Stock :

1:Prepare 5 liter water with fresh washed anchovies at medium high heat.Boil or simmer for 30 minutes or 45 minutes before discard anchovies from the soup.Add in anchovies cubes and chicken tender mixture.Simmer for another 10 minutes before add in salt and ground pepper powder to taste.Reduce heat to low.

Topping:

1:Prepare skillet at medium heat with oil and garlic.Fry garlic until fragrant,add in mushroom and minced meat.Stir-fry for another 5 minutes before add in soy sauce and sugar.Keep stirring for another 5 minutes before dish out and set aside.

Final Step:

1:Increase soup base heat to high heat,when soup is rolling boil add in mustard green and noodles.*For me I just add 1/2 portion of cooked noodles and greens,leave out the rest for next or other day to consume*.
2:Bring it to boil before dish out into individual bowls.Top the hot pipping noodles soup with minced meat mixture,fried anchovies and fried shallot.Serve with sambal or cut chili with fish sauce and lime.

pan mee dough