Chilli Pan Mee

Chilli Pan Mee

Chilli Pan Mee

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Serves: 4
Nutrition facts: – calories – fat

Ingredients

4 soft poached eggs 

800g (1 lb) cooked wheat noodles 

blanched snow peas, green beans or choy sum, to serve 

 

Crispy anchovies 

½ cup vegetable oil 

½ cup dried anchovies 

 

Spicy chilli sambal 

¼ cup dried shrimp 

20 large dried red chillies 

3 small red Asian shallots, roughly chopped 

garlic cloves, roughly chopped 

2 fresh red chillies, roughly chopped 

3 tbsp vegetable oil 

1 tsp sugar  

2 tsp sea salt 

 

Mushroom & pork 

4 dried shitake mushrooms 

2 tbsp vegetable oil 

350g (12 oz) minced pork 

3 garlic cloves, finely chopped 

3 tbsp soy sauce 

1 tbsp dark sweet soy sauce 

1 tbsp oyster sauce 

1 tsp sugar 

1 tsp cornflour (cornstarch), mixed with 1 tbsp water 

1 tsp sesame oil 

½ tsp white pepper 

Instructions

STEP 1 

For the mushroom & pork, place the dried shitake mushrooms in a bowl and cover with hot water. Soak for 15 minutes. 

 

STEP 2 

For the spicy chilli sambal, soak the dried shrimp in hot water for 15 minutes. And in a separate bowl, soak the dried chillies in hot water for 15 minutes. Once your ingredients are softened, drain the shrimp and place in the bowl of a food processor. Add the shallots and garlic and blend until finely chopped. Transfer the mixture to a bowl.  

 

STEP 3 

Squeeze the dried chillies (reserve the chilli soaking liquid) and place them in the same food processor. Add in the fresh chillies and blend to a rough paste (you may need to add a couple of tablespoons of chilli soaking liquid to help the processor along). Set aside. 

 

STEP 4 

Add the 3 tablespoons of vegetable oil into a wok or large frying pan over medium-high heat. Add the dried shrimp mixture and cook, stirring, for 3-4 minutes. Now add in the chilli mixture and stir-fry until well combined. Then turn the heat to very low and cook, stirring every so often, for 30 minutes or until the mixture is dark and jammy. 

 

STEP 5 

In the meantime, continue preparing your mushroom & pork. Squeeze your softened shitake mushrooms to remove excess liquid. Use a knife to remove and discard the tough stems. Then cut the mushrooms into thick slices. Set aside for later. 

 

STEP 6 

Heat the 2 tablespoons of vegetable oil in a work or large frying pan over high heat. Add the pork and stir-fry until almost cooked. Add the garlic and mushrooms and stir-fry for a couple of minutes. Then add the soy sauce, dark sweet soy sauce, oyster sauce, pepper and sugar. Stir-fry until well combined, then add 1 cup water and allow to simmer for 5 minutes. 

 

STEP 7 

In the meantime, finish the spicy chilli sambal by stirring through the sugar and salt. Stir-fry for a minute or until well combined and the sugar has dissolved. Remove from the heat and set aside for later. 

 

STEP 8 

Finish the mushroom & pork by stirring through the corn flour mixture. Stir and simmer for a further minute or until thick and glossy. Turn the heat off and stir through the sesame oil and pepper. 

 

STEP 9 

For the crispy anchovies, heat the oil in a small frying pan over high heat. Add the dried anchovies and cook for 2-3 minutes or until crisp. Drain on paper towel. 

 

STEP 10 

To assemble, divide the noodles and snow peas among serving bowls. Top with the mushroom & pork. Add a generous couple of spoonfuls of the spicy chilli sambal, a small handful of the crispy anchovies and a poached egg. Serve with extra spicy chilli sambal on the side. Mix everything in the bowl before digging in! 

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