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Pan Mee Soup
Pan Mee Soup

Before you jump to Pan Mee Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are these days being given more publicity than ever before and there are a number of reasons why this is so. Poor diet is one factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. In all probability, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make a few simple changes that can start to make a positive impact to our daily eating habits.

You can see results without eliminating foods from your diet or make huge changes right away. If you would like to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. As you get used to the taste of these foods, you will realize that you’re eating more healthily than before. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate before.

Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pan mee soup recipe. You can have pan mee soup using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Pan Mee Soup:
  1. Get 500 g minced meat
  2. Get 1/2 cup minced garlic
  3. Use 1/4 cup dried chilies, sliced or chopped (if using flakes, try to find some with less seeds and more chili pieces)
  4. Provide 1/2 cup minced onion
  5. Provide 1/2 cup sliced shiitake mushrooms (preferably dried & soaked overnight. Reserve soaking liquid)
  6. Take 1/2 cup dried anchovies (I prefer to grind up the anchovies using a food processor. If not available, you can replace it with some fried bacon. Please adjust salt content accordingly)
  7. Get 2 cups pucuk manis (can be substituted with baby/round spinach)
  8. You need 2 anchovy/fish bouillon cubes
  9. Use 1/4 cup vegetable oil
  10. Provide To taste soy sauce
  11. Use To taste salt
  12. You need To taste white pepper
  13. Provide To taste sugar
  14. Get Optional: eggs/tofu
  15. Use Egg/rice noodles
Steps to make Pan Mee Soup:
  1. Heat 2-3 tbsp of the oil in a soup pot. Stir fry 2 tbsp of garlic until fragrant then add the minced meat and 1/2 the anchovies. Sauté until cooked then add the mushrooms. Cook for 5-6 minutes until the meat is slightly browned. Season well with soy sauce and white pepper. You can add a few tablespoons of water/the soaking liquid from the mushrooms if it gets too dry. Remove all but 1/4 cup of the mixture and set aside.
  2. In the pot with the remaining 1/4 cup of the mixture, add the bouillon cubes & 6 cups of water (you can also use the mushroom soaking liquid & top up water to get 6 cups). Allow the water to come to a boil and add spinach / pucuk manis. Cook for a few minutes until the color changes to a darker green, then turn off the heat and season the soup.
  3. In a separate pan, heat the remaining oil. It’s ok if it seems like a lot. Once hot,sauté onions and remaining anchovies and garlic until browned and slightly crispy. Add chili and sauté for a few minutes. Be prepared for the chili to make you cough! Season with soy sauce/salt/white pepper and sugar, if desired.
  4. To serve SOUP VERSION: you can either boil all the noodles in a separate pot and eat all immediately or ladle some of the soup into a separate smaller pot and boil them in individual servings. Boil the noodles in the soup and add an egg/some tofu to poach in once the noodles are almost done. Ladle the minced meat/chili on top as desired
  5. To serve DRY version: boil the noodles separately and once cooked, immediately mix with the toppings - minced meat & chili. You can poach an egg and add it on top

The most traditional way of serving pan mee is as a soup. In this preparation, the noodles boil and later float in a pork broth. Chili pan mee is a hotter, spicier pan mee dish that is prepared not as a soup, but rather as a noodle plate. Pan Mee - Malaysian dish with hand-torn noodles in a rich anchovy broth and topped with ground pork, veggie and crispy anchovies. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside.

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