If you are a tourist visiting Kuala Lumpur, do add 'Chili 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 'Chili Pan Mee', though.
It must be the kick of the spiciness contributed by the special chili topped onto the noodles which makes it a popular choice among the locals. This special chili topping is usually placed separately for customers to add on to their noodles, according to their hearts' content. I learnt my lesson the hard way when I was first introduced to the spicy 'Chili Pan Mee' as I underestimated its spiciness! It was a painful experience although it was delicious.
Homemade 'Chili Pan Mee' allows you to control the level of spiciness. When preparing the special chili topping, remove the seeds and membranes of the chilies to reduce the spiciness. 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 for guests who are not used to dried shrimps, I would highly recommend that the amount be lessened by half. I had received feedbacks from a few friends who found the dried shrimps rather overpowering for their liking. More dried chilies may be added instead. Do sauté the chili topping until it turns brown as this would reduce the strong taste of the dried shrimps.
I used homemade wheat noodles but it is not compulsory. Replace it with store bought thick wheat noodles or egg noodles, if that is your preference. That would work well too. Once the noodles are cooked, add a few drops of vegetable oil or shallot oil to prevent them 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 'Chili 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 chili topping, pound fresh chili, dried chilies and dried shrimps roughly. Heat up 3 tablespoons of oil in a pan. Sauté dried shrimps until fragrant and then add chili. Continue to sauté chili topping 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 'Chili Pan Mee', place cooked wheat noodles in a bowl. Place some fried anchovies, minced meat, chili topping, 'choy sum' (vegetables) and poached egg on the noodles. Garnish with spring onions and fried shallots (optional).