History

Pan mee, board noodle, is a Hakka dish of hand-kneaded wheat dough torn or cut into noodles and served in anchovy broth. Kuala Lumpur added a dry variation that has become the city's own: noodles tossed with minced pork, fried anchovies and a runny poached egg, then stirred with fried chilli flakes that diners add to their own heat. Kin Kin, off Jalan Tuanku Abdul Rahman near Chow Kit, is the name most associated with it, and diners spoon on the dried chilli themselves, to taste. The soup comes separately.

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Common allergens: Gluten, Egg, Fish, Soy

Make it at home

Yield Serves 2Hands-on 30 minTotal 1 hrDifficulty Intermediate

Ingredients

  • 250g plain flour
  • 1 egg
  • 100ml water
  • 1/2 tsp salt
  • 150g minced pork
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 cloves garlic, chopped
  • 50g dried anchovies, fried crisp
  • 2 eggs for poaching
  • 40g dried chilli flakes
  • 3 shallots, sliced
  • 4 tbsp oil
  • Sweet potato leaves or spinach
  • 500ml anchovy or chicken stock

Method

  1. Knead the flour, egg, water and salt into a firm dough, rest 30 minutes, then roll thin and cut into noodles.
  2. For the chilli, fry the shallots in the oil until golden, add the chilli flakes off the heat and stir; the oil should turn deep red.
  3. Fry the garlic, then the pork with both soy sauces until cooked and a little sticky.
  4. Boil the noodles for 2 to 3 minutes, drain and toss with a little of the pork juices.
  5. Top each bowl with pork, anchovies and a soft poached egg, and add chilli to taste.
  6. Serve the stock heated with the greens as the side soup.

Tip from the editors. Add the chilli flakes to oil that has come off the flame, or they scorch and turn bitter in seconds.

Where to eat chilli pan mee

Chilli pan mee in Kuala Lumpur

Kin Kin Chili Pan Mee ★ 4.4

$ Pan meeChow Kit

Kin Kin Chili Pan Mee in Chow Kit, Kuala Lumpur, is the shophouse credited with inventing the dry chili pan mee that copies across the city chase.

OrderOrder the dry chili pan mee with a poached egg, then mix in the sambal at the table.

TipThe soup version exists but almost everyone here orders the dry chili pan mee with a poached egg.

Directions

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