Chilli Pan Mee Pasta

Got a craving for pan mee but looking to cook it with a mod-sin twist? Then this recipe will be a good fit for you.
We used San Remo tagliatelle pasta to emulate the pan mee texture, and it works really well for this dish. The chilli paste is key in this dish, a heavenly blend of dried shrimps, garlic, chillies, belacan and shallots… combined with the anchovies it simply brings out great flavours.
Once the pasta is ready, top it up with generous servings of chilli paste, anchovies, poached eggs, and spring onion and you’ll have yourself a hearty pasta!

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Ingredients

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250g San Remo tagliatelle
2 eggs
5tbsp white vinegar
100g dried anchovies (ikan bilis)
250g minced pork
2tbsp sesame oil
2tbsp light soy sauce
1tbsp Hua Tiao wine
1tbsp oyster sauce
¼tsp white pepper powder
300ml oil (for deep frying)
Spring onion for garnish
Chilli Paste:
20g dried chillies (soaked)
5- 8 chilli padis
1tbsp toasted belacan
50g shallots
50g dried shrimp (roughly chopped)
80g garlic (minced)
½tsp salt
½tsp sugar
300ml oil

Directions

1.

In a mixing bowl, mix minced pork, sesame oil, oyster sauce, light sauce and white pepper powder. Let to marinate for at least 30 minutes.
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2.

In a food processor, blend soaked dried chilli, chilli padi, toasted belacan and shallots. Remove and set aside.
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3.

In a pan with oil at low heat, fry dried shrimps until crispy.
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4.

Add in minced garlic and stir fry until light brown.
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5.

Add in chilli mixture. Stir fry until colour changes into a dark red. Season with salt and sugar.
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6.

Stir fry for another 10 minutes. Remove from heat and set aside.
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7.

Deep fry dried anchovies until golden brown and crispy. Strain and set aside. Reserve the oil.
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8.

In a pan with anchovies oil, stir fry marinated minced pork. Remove and set aside.
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9.

In a pot with water, add in 1 tbsp of white vinegar. Bring to a light simmer.
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10.

Individually crack the eggs into bowls.
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11.

Gently stir the water and pour the egg into the water.
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12.

Let it poach for 3 - 4 minutes. Remove from water and set aside.
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13.

Boil 5 liters of water with 2 tbsp of salt. Cook San Remo tagliatelle for 9 minutes.
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14.

Strain and transfer to serving bowl.
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15.

In a bowl, top pasta with chilli paste, deep fried anchovies, deep fried shallots, minced pork, poached eggs, and spring onion.
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