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Malaysian style Pan Mee - hand made torn noodle

Updated: Apr 22, 2021

With Anchovies broth and pork mince toppings served with homemade Sambal Belachan Sauce

Pan mee translate as flat noodle and is one of my all time favourite Malaysian soup noodle. In fact, every time I travel home to Malaysia, my parents would bring me to the road side store that only sells Pan Mee near our neighbourhood. This soup noodle are made with anchovies broth and hand made noodle that you can either long and thin or torn in to random pieces. I love mine torn in to random pieces for that big slap of noodle on each bite.

In here, there are recipes to make this ultimate dish from start to finish which are the super easy hand made chewy noodles, the anchovies broth and pork mince topping and of course, it cannot go without the signature Malaysian Shrimp sambal sauce to go with.

This may seem like a lot but it is actually a very easy dish to make and if you make a large batch, it can serve as several meals if you are living with just your partner like myself.

Choosing the right flour to make the noodle

With this noodle soup, you want to have that chewiness in your noodless therefore it is recommended that you use baker's flour in the recipe. Baker's flour or often also called Strong Flour has higher gluten forming protein compared to plain flour or cake flour. This gluten forming protein is what that will give you that chewiness.

If you do not have the time to make the noodle, you can always buy the fresh noodles that are pre made from the Asian groceries. Just remember to run them through some hot water right before adding into your broth or the excess flour in the packet noodles will thicken the soup base dramatically.



Noodle Dough

Bakers Flour 550 g

Salt 6 g

Egg 1 egg

Water 200 g ~ 250 g


Vegetable Stock 1600 ml

Dried Anchovies 1/2 cup

(heads removed)

Salt Season

Pepper Season


Pork Mince 500 g

Shiitake mushroom 5

Minced Garlic 2 tablespoon

Birds eye chilli 2

Soy Sauce 2 tablespoon

Oyster sauce 2 tablespoon

Dried Anchovies 2 cups - head cut off

Sambal Sauce

Birds eye Chilli 160 g

Shrimp Paste 40 g

Sesame oil 4 teaspoon

Lemon Juice 2 lemon

1 tsp Granulated Sugar



For the Noodle

1. Place all ingredients in a stand mixer bowl with a dough hook attachment.

2. Mix the dough until they come together in to a smooth dough. Transfer the dough into a lightly floured bowl and cover with a tea towel and let it rest for at least an hour.

At this point, you should be preparing the broth and the toppings.

3. Once the dough have rested, transfer it in to a work bench lightly dusted with flour. There are two things you can do, you can either roll the dough flat and pinch them in to individual pieces, lightly dusting flour on the pinched dough to prevent sticking or you can roll the dough out to your desired thickness in to a rectangle, dust the top with some plain flour and fold them in to thirds, then cut them in to strips.

Note: When you are setting the prepared dough aside, ensure that you dust reasonable amount of flour to prevent the dough from sticking. Make sure you boil the noodle only until everything else are ready and before serving.

4. When you are ready to prepare the noodle, bring a pot of water to a boil, then drip the noodles in to the boiling water while constantly stirring to avoid it from sinking under and sticking to the bottom of the pot. Once the noodle starts to float to the top, strain off the water and place in to a bowl. Pour the broth over and serve with the toppings.

For the broth

1. Place all ingredients into a pot and bring to a boil. Skim off any scum at the top .

If you want, you can add some celery, carrot and onions for more flavour in the broth.

2. Let the broth boil for 15 to 20 minutes then turn off the heat and strain to remove the ingredients, leaving you with the clear broth.

3. When ready to serve, simply reheat the broth and pour over the hand made noodles topped with the toppings.

For the toppings

Place the minced pork, Garlic and sliced shitake mushrooms in a oiled and heated non stick deep frying pan over medium, heat and cook until the meat are golden in colour. Break the pork in to cooked mince pieces, then add in the oyster sauce and oy sauce. Stir until well combine, season with white pepper and drizzle some sesame oil.

For the fried Anchovies

Pre-soaked the anchovies with the heads removed. Strain the anchovies then pat with paper towel until completely dry. fill the non stick pan with enough vegetable oil, then shallow fry the anchovies until crispy. Strain off the oil and place on top of the noodle with the toppings and baby spinach.


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