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Chilli Pan Mee

With a couple of kitchen shortcuts, I’ve managed to pin one of my favourite Malaysian street eats down to a 30-min weeknight dinner. Even if you haven’t tried it before, there’s something very comforting about a bowl of noodles and soy-based minced pork, all tied together with the richness of a perfectly poached egg.
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: Chinese, Malaysian
Servings: 4

Ingredients

for the mince pork

  • 6 tbsp neutral oil such as vegetable or canola
  • 20-30 good quality dried ikan bilis not jarred anchovies (substitute finely diced bacon)
  • 1 brown onion diced
  • 3 cloves garlic finely diced
  • 600 g minced pork
  • 2 tbsp soy sauce
  • 2 tbsp cooking caramel
  • ¼-½ tsp five spice powder to taste

to assemble

  • 1 500g pack of fresh wheat noodles available from the fridge section of Asian grocers
  • handful baby spinach sweet potato leaves are traditional but hard to get
  • to taste Tean's Gourmet Crispy Prawn Chilli

Instructions

for the minced pork

  • Heat oil in a frypan over medium heat. When hot, add the ikan bilis and fry until golden and crispy. Drain the anchovies on kitchen paper and set aside.
  • Drain excess oil, leaving approximately 2tbsp in the frypan. Cook onion and garlic for 3-4 minutes until softened, then add pork and continue to cook until all the pork is cooked through.
  • Add soy sauce, cooking caramel and five spice powder and continue to cook. After 5 minutes, turn the heat to low and allow to continue cooking until all the liquid has evaporated and the pork mince has turned a dark colour.

to assemble

  • While the pork is cooking, prepare the remaining ingredients.
  • Bring a large saucepan of water to the boil and cook the wheat noodles according to packed instructions. It will tend to boil over so keep an eye on the pot – I find stirring and skimming off the scum helps to keep it from boiling over.
  • Remove noodles from boiling water (keep the water in the pot) and place into a colander. Rinse with cold water.
  • Using the same water in the pot, quickly blanch the baby spinach until just wilted – about 10-20 seconds.
  • Remove the baby spinach from boiling water, refresh in some cold water and set aside.
  • Lastly, tip out half the noodle water and bring the water back to a boil. Stir to create a whirlpool and drop the eggs into the middle, one at a time, for two minutes each.
  • Assemble the chilli pan mee by placing a portion of noodles in a bowl. Top with wilted baby spinach, cooked mince pork, fried anchovies, poached egg and enough crispy chilli to taste. Serve immediately.