Handmade Ban Mian – 手工板面

This recipe redefines handmade noodles! Super simple yet extremely decadent, this hearty bowl of handmade noodles makes for the perfect meal after a long week, for a rainy day or any other noodle-craving day!

Take pleasure in playing with the dough and making your own noodles. Definitely a fun, bonding activity for all.

Cooking’s all about enjoying every bit of the process. And of course, eating the delicious meal you just prepared.

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  • Servings: 3-4

  • Time: 2 hr 20min

  • Skill: Easy



    1. 250g All-purpose flour

    2. 100ml Water

    3. A pinch of salt to taste

    4. A pinch of soda

    5. Some rice flour for dusting

    Soup stock ingredients:

    1. 1.6kg Chicken Bones

    2. 3.6 Litres Of Water

    3. 20g Ginger (Smashed)

    4. 200g Ikan Billis (Toasted)

    5. 1 pc Dried Sole Fish (Toasted)

    6. 4 pcs Scallions (White Part Only)

    Stir fried mushrooms:

    1. 10 Pieces dried mushrooms (pre-soaked and sliced, reserved mushrooms liquid for later use)

    2. 2 Cloves garlic (minced)

    3. 3 Shallots (minced)

    4. ½ tbsp Oyster sauce

    5. 1 tsp Light soy sauce

    6. 1 tsp Dark soy sauce 

    7. 1 tbsp Shaoxing wine

    8. ½ tspf Pepper

    9. ½ tsp Sugar

    10. 160ml Mushrooms water


    1. 200g / 300g Fried ikan billis (weight to be advised)

    2. Fried shallots (garnishing)

    3. 1 stalk Scallions (chopped) (garnishing)

    4. 300g Minced pork

    5. ½ tsp Sugar

    6. 1 tbsp Light soy sauce

    7. 2 tsp Cornstarch

    8. 1 tsp Sesame oil

    9. 6 pcs of Prawns 

    10. 100g Mani chai a.k.a. sweet leaves or any other veg of your choice.

    11. 1 Egg for each serving


    1. Mix a pinch of salt and soda in 100g of water, stir well. Set aside.

    2. In a mixing bowl, pour in all-purpose flour. Pour in the water mixture and mix into a dough. Knead it well. It need not be in perfect shape, so long it combines well.

    3. Cling wrap the dough and set aside to rest for 30 minutes.

    4. Unwrap the dough and knead it for about 3 – 4 times.

    5. Cling wrap the dough again and set aside to rest for 1 hour.

    6. Blanch chicken bones in hot boiling water.  Boil for another 10 minutes. You will see scums floating on top of the water.  Drain the water away and wash the chicken bones. Set aside.

    7. Gather all ingredients under the soup stock list and boil with 3.6 litres of water for 1½ - 2 hours. Filter out soup stock thereafter and set aside.

    8. Season minced pork with sugar, soy sauce, cornstarch & sesame oil. Set aside

    9. Sliced pre-soaked mushrooms and reserve mushrooms liquid for later use.

    10. In a pan, sauté garlic and shallots till fragrant, add in mushrooms slices and continue to mix well.

    11. Season mushrooms with oyster sauce, soy sauce, dark soy sauce, shaoxing wine, sugar & pepper. Stir well to mix. Pour in the mushroom water and braise for 30 minutes. Set aside.

    12. Dust some rice flour onto the table top. Transfer dough out and dust some rice flour on dough too.

    13. Flatten the dough and spread the dough out nicely.

    14. Use a rolling pin, starting from the centre of the dough, roll the dough out gently. Spread the dough out.

    15. Pick up one edge of the dough, roll and wrap dough around the rolling pin. Starting to roll and spread dough out from the centre of the pin. Then slowly roll your way to the ends till it’s thin.

    16. Spread dough out on the tabletop and sprinkle some rice flour onto dough before we cut into strips.

    17. Fold the dough into 3 or 4 layers. Cut into halves. Stack one dough on top of the other.

    18. Cut into a noodle strip and thickness of your preference. Set aside.

    19. Boil chicken stock, add in minced meat. Add in the handmade noodles, give it a quick stir to separate the noodles, Add in prawns and mani chai, stir well.

    20. Lastly crack one egg into the soup. Boil slightly until cooked.

    21. Transfer into a serving bowl and garnish with fried shallots, scallions and fried ikan billis. Topping it off with Stir fried mushrooms.

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