Healthy Yummy Chili Pan Mee - TacoCat (kinda) Cooks! #73

Hey Hive!

We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some new recipes I've been trying at home since I've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I have some regular recipes I do like to try new things and figured I'd share the new ones I've tried.

This was a recipe I've been wanting to try for a while. After I ate Chili Pan Mee with a few of my friends, I was curious if I could make something similar at home. If you didn't know, Chili Pan Mee is a delicious classic Chinese Malaysian dry noodle dish with toppings such as minced meat, fried anchovies (ikan bilis), a poached egg, and chili oil.

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It honestly didn't seem that complicated to make, so I wanted to try making a version of it. I didn't have fried anchovies though, so I left that out.

Here are the ingredients I used:

• 500g Chinese knife cut noodles
• 300g enoki mushrooms
• 250g xiao pek chye
• 2 carrots
• 1 bird's eye chili
• 500g frozen minced pork
• 2 eggs

This is what I used to marinade the meat:

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 0.5 tbsp Chinese wine

Step 1: Defrost the minced pork if you're using frozen meat like I am.

Step 2: Marinade the minced pork with all the sauces.

Step 3: Wash and slice all the vegetables.

Step 4: Boil the mushrooms and vegetables in a pot of water. I also added in the egg to soft boil as well.

Step 5: Boil the noodles according to the instructions, then strain and set it aside.

Step 6: Take out the eggs and put them in an ice bath to cool down.

Step 7: Stir fry the minced pork in a wok on medium-high heat with some oil.

Stir fry for about 3 minutes or until the meat changes colour.

Step 8: Add the chili and stir fry for a minute or so.

Step 9: Add the noodles and vegetables to the wok.

Stir fry the noodles, vegetables and meat together until combined.

After that it's ready to serve! We ladled the noodles and meat into a bowl and topped it with one boiled egg each.

I think I could've used more sauce at the bottom of the bowl since Pan Mee usually has some mixing with extra sauce but it looked alright still. I prefer my soft boiled eggs with a firm white but fluid yolk, and I was so thankful that's exactly how it turned out! I guess the yolk will coat the Pan Mee and make it more fluid.

Sean prefers his eggs a bit more hard boiled so I let his boil a little longer. It looked and smelled so good!

Honestly I think this version of Pan Mee was really good! The meat was nicely seasoned, the noodles and vegetables soaked up the sauce well and the chili gave it a nice spice kick too.

I think I should've cut the chili up more actually, since the bird's eye chili is quite spicy. The egg did help to neutralise it a little bit though.

While I didn't use the same noodles as in Pan Mee, I do enjoy these noodles a lot. If you prefer crunchier veggies it would give a nice texture contrast to this dish as well. Overall, it was truly delicious and we really enjoyed it!

Thanks so much for reading!

To find out more about me, check out my intro post

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Check out my previous post in this series!