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Chili Pan Mee

This Malaysian spicy noodle dish looks complicated but is surprisingly easy to make at home.


  • 4 birds eye chilies, chopped
  • 4 sweet red chilies, chopped
  • 8 cloves garlic
  • 2 tsp kosher salt
  • 2 tbsp peanut oil
  • ½ pound lean ground pork
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1/3 cup + 2 tbsp of dried anchovies
  • 1 tbsp brown sugar
  • 2 dried mee noodle portions
  • 1/3 cup rice wine vinegar
  • 2 eggs


  1. Saute 2 Tablespoon of the chili mix with 1 tbsp of peanut oil on medium heat for 2 minutes, until lightly golden brown. Saute the pork in a skillet with 1 tsp of peanut oil until no longer pink. Add the oyster sauce and soy sauce until fully combined.
  2. in a medium sauce pot, bring 4 cups of water to a boil. Add in 2 tsp of salt and the 2 tbsp of anchovies. Steep for 10 minutes In a skillet on medium heat, add the rest of the anchovies and the brown sugar until caramelized.
  3. Add the noodles to the steeping water for about 4 minutes. Strain the noodles and place in a bowl with 1/3 cup of the steeped water. Let rest
  4. In the steeped water, add rice wine vinegar and stir. Bring water to a boil. To poach the egg, crack the egg in a bowl. Create a whirlpool by stirring the water. Turn off the fire, let the egg slide in the middle of the whirlpool, cook for about 3 to 5 minutes. While egg cooks, top the noodles with the pork, caramelized anchovies, chili mix. and the poached egg. Drizzle the pork with some oyster sauce.