Chilli pan mee
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Dairy-freePregnancy-friendly
A speedy weeknight pork noodle bowl inspired by the much-loved flat noodle dish you find in Malaysia's capital, Kuala Lumpur. Packed with savoury, umami flavours and topped with a jammy egg and crunchy veggies it's a winner for a week night dinner.
By Xiengni Zhou
Ingredients
For the pork
- 300g/10½oz pork mince
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1½ tsp sesame oil
- ½ tsp caster sugar
- ½ tsp dashi powder
- ¼ tsp ground white pepper
- 1 tbsp cornflour
- vegetable oil, for frying
For the noodles
- 250g/9oz gai lan (Chinese broccoli), cut to 5cm/2in lengths
- 200g/7oz beansprouts
- 4 free-range eggs
- 4 tbsp light soy sauce
- 4 tsp dark soy sauce
- 8 tbsp chilli oil
- 1 tsp ground white pepper
- 1 tsp caster sugar
- ½ tsp MSG
- 400g/14oz noodles, such as egg or knife-cut noodles
To serve
- 30g/1oz peanuts, dry fried
- 4 tbsp chilli oil
- 2 spring onions, thinly sliced
Method
To make the pork, mix the pork mince with the light soy sauce, dark soy sauce, oyster sauce, sesame oil, caster sugar, dashi powder and white pepper. Mix in the cornflour until evenly combined.
Heat 1–2 tablespoons vegetable oil in a wok over a medium heat. Fry the pork mince for 5–7 minutes, breaking it up as it cooks, until browned and cooked through. Remove from the wok and set aside.
In the same wok, add enough water to blanch the vegetables and bring to the boil. Add the gai lan and cook for 1 minute. Add the beansprouts and cook for a further 30 seconds. Remove with a slotted spoon and set aside.
Poach the eggs in the same water until the whites are set and the yolks are cooked to your liking. Remove and set aside.
For the noodles, divide the light soy sauce, dark soy sauce, chilli oil, white pepper, sugar and MSG between four serving bowls.
Cook the noodles according to the packet instructions. Drain well and divide between the bowls. Toss with the sauce while the noodles are still hot.
Top each bowl with the pork mince, gai lan, beansprouts, a poached egg, peanuts, chilli oil and spring onions. Serve straight away.
