FOOD

Chili Pan Mee

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

FOOD

Chili Pan Mee

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

Ingredients

  • 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

Steps

  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.