Chilli Pan Mee Pasta – 辣椒板面

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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  • Servings: 2 pax

  • Time: 1 hour

  • Skill: Intermediate

Ingredients:

  1. 250g San Remo tagliatelle

  2. 2 eggs

  3. 5 tbsp white vinegar

  4. 100g dried anchovies (ikan bilis)

  5. 250g minced pork

  6. 2 tbsp sesame oil

  7. 2 tbsp light soy sauce

  8. 1 tbsp Hua Tiao wine

  9. 1 tbsp oyster sauce

  10. ¼ tsp white pepper powder

  11. 300 ml oil (for deep frying)

  12. Spring onion for garnish

Chilli Paste:

  1. 20g dried chillies (soaked)

  2. 5 - 8 chilli padis

  3. 1 tbsp toasted belacan

  4. 50g shallots

  5. 50g dried shrimp (roughly chopped)

  6. 80g garlic (minced)

  7. ½ tsp salt

  8. ½ tsp sugar

  9. 300 ml oil

Steps:

  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.

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

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

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

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

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

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

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

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

  10. Individually crack the eggs into bowls.

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

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

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

  14. Strain and transfer to serving bowl.

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