A comforting homemade Pan Mee inspired by one of my favourite childhood hawker meals. Made with anchovy soup, goji leaves and fishballs, topped with crispy anchovies, savoury minced pork, shiitake mushrooms and black fungus. Serve with sambal belacan for that extra kick.
For the Anchovy Soup :
* Anchovies
* Ginger
* Onion
* Water
* Oil
* Salt, to taste
* Mushroom powder, to taste
* Goji leaves
* Fishballs
For the Crispy Anchovies :
* Anchovies
* A little oil
For the Minced Pork :
* Minced pork
* Minced garlic
* Oil
* Salt
* Pepper
* Soy sauce
* Fish sauce
* Oyster sauce
* Water
For the Mushroom & Black Fungus Topping :
* Shiitake mushrooms
* Black fungus
* Minced garlic
* Oil
* Mushroom soaking water
* Water
* Salt, to taste
* Pepper, to taste
* Mushroom powder, to taste
* Cornstarch
For the Noodles :
* Pan Mee noodles
* A little oil
To Serve
* Sambal belacan
1. Make the Anchovy Soup :
• Heat a little oil in a pot.
• Add the anchovies and ginger and sauté until fragrant.
• Then add the onion and water, bring to a boil and let the soup cook.
• Season with salt and mushroom powder to taste.
• Add the goji leaves and fishballs and continue cooking until ready.
2. Make the Crispy Anchovies :
• Wash the anchovies and pat them completely dry.
• Place them in the air fryer and add a little oil.
• Air fry at 180°C for 15 minutes.
• Once crispy, set aside to use as a topping later.
3. Make the Minced Pork :
• Marinate the minced pork with salt, pepper, soy sauce, fish sauce and oyster sauce.
• Heat oil in a pan and sauté the minced garlic until fragrant.
• Add the minced pork and stir fry.
• Add water and let it simmer for about 10 minutes.
• Once cooked, set aside.
4. Make the Mushroom & Black Fungus Topping :
• Heat oil in a pan and sauté the minced garlic until fragrant.
• Add the shiitake mushrooms and shredded black fungus.
• Stir fry until fragrant.
• Add the mushroom soaking water and additional water and let it simmer until the mushrooms and black fungus are soft.
• Season with salt, pepper and mushroom powder to taste.
• Thicken the sauce with some cornstarch.
• Set aside for assembling.
5. Cook the Noodles .
• Boil the noodles according to the packet instructions.
• Once cooked, rinse the noodles with water to remove the excess starch.
• Drizzle with a little oil and mix well to prevent the noodles from sticking together then set aside.
6. Assemble :
• Place the noodles in a bowl and pour over the anchovy soup with goji leaves and fishballs.
• Top with the crispy anchovies, minced pork, mushroom & black fungus topping.
• Serve with sambal belacan and enjoy!
1. Add fishballs: My kids love fishballs, so I always add plenty to their bowls.
2. Let the kids assemble their bowl with the toppings they like. It’s fun for them
3. Goji leaves: If your kids aren’t used to goji leaves, you can substitute with another vegetable they enjoy.
4. Make extra toppings: If your kids love Pan Mee, make extra minced pork, mushrooms or crispy anchovies. They can be used for another meal too.
1. I love adding goji leaves to my Pan Mee, but if you can’t find them, you can use another vegetable instead.
2. My kids love fishballs, so I added plenty to the soup. It’s optional
3. The crispy anchovies are an easy way to add extra texture to the bowl.
4. Don’t skip the sambal belacan if you like a little heat, it really completes the dish. 🌶️
5. I don’t make the noodles from scratch, I use store bought pan mee to save time in cooking.
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