If you are a tourist who will be visiting Kuala Lumpur, do add Chilli Pan Mee to your list of must-try food. “Pan Mee” (板麺) literally translates to flat noodles. There are many variations of Pan Mee in Malaysia. My favourite has to be Chilli Pan Mee, though.
It must be the kick of the spiciness which is contributed by the special chilli topped onto the noodles. This special chilli is usually placed on the table for customers to add on to their noodles, to their hearts’ content. I learnt my lesson well when I was first introduced to Chilli Pan Mee as I underestimated its spiciness! It was a painful experience although delicious.
Making Chilli Pan Mee at home allows you to control the spiciness. Remove the seeds and membrane of the chillies to reduce the spiciness when preparing the special chilli topping. You may also blend the dried shrimps finely which is the more common practice but I really love chewing into chunks of dried shrimps. However, if you are preparing this for guests who are not used to dried shrimps, I would highly recommend that you do not use too much of them but instead reduce the amount by half. More dried chillies may be added instead. I had received feedbacks from a few friends who found dried shrimps to be too fishy for their liking. Do sauté the chilli topping until it has browned and that would also reduce the fishiness of the dried shrimps.
I used homemade wheat noodles but it is not a must. Replace it with store bought thick wheat noodles or egg noodles, if that is your preference. That would do the trick too. Once the noodles are cooked, add a few drops of vegetable oil or shallot oil to prevent the noodles from sticking together. As I had mentioned, I made a vegetarian version the very next day after recording this video. All I did was to replace the meat with minced shiitake mushrooms which were first marinated and then sautéed. The result was just as fantastic!
If sweet potato leaves are available, add them to the soup. They add some sweetness to the lightly salted soup. Mix the noodles thoroughly and enjoy Chilli Pan Mee immediately.
Chili Pan Mee is also known as: Ultimate Spicy Noodles
Marinate minced meat with soy sauce, oyster sauce, dark soy sauce, pepper and sugar. Set aside.
Boil water, add dried anchovies (half of the mentioned amount) into the pot and let it simmer for at least 30 minutes.
Fry the rest of the dried anchovies at medium heat until golden brown. Leave aside for garnishing.
Sauté shallots and garlic in 1 teaspoon of oil until fragrant. Add marinated minced meat and sauté until cooked. Set aside.
To prepare chilli topping, pound fresh chilli, dried chillies and dried shrimps roughly. In a pan which had been rinsed, heat 3 tablespoons of oil. Sauté dried shrimps until fragrant and then add chilli to the pan. Continue to sauté chilli toppings until the colour changes to a darker shade. Set aside.
Prepare poached eggs by boiling a pot of water. Stir water in one direction and carefully drop an egg into the pot. Allow egg to cook for 3 minutes and remove from boiling water.
To assemble 'Chilli Pan Mee', place cooked wheat noodles in a bowl. Place some fried anchovies, minced meat, chilli topping, 'choi sum' (vegetables) and poached egg on the noodles. Garnish with spring onions and fried shallots (optional).