Pan Mee Recipe

Ingredients:Dough
250g plain flour
1 egg
12 tbsp water

Side Dishes
2 shiitake mushrooms (soaked in water and thinly sliced)
20g anchovy
2 shallots (thinly sliced)
1 stalks spinach
50g minced chicken
1 tbsp dark soy sauce
2 tsp light soy sauce

Methods:
Making The Dough:
1. Mix the flour with the egg. Use a wooden spoon to stir them well.
2. Slowly add water 3 tbsp and then stir well and continue this process until 6 tbsp of water.
3. Start to knead the dough with your hand until 12 tbsp of water was fully added. You can knead into two small dough, it would be easier than making a big round dough.
4. Then, keep in the fridge chill for 1 hour.
5. Heat up a pot of water. Once boiled, you may start to tear off the pan mien piece by piece. Make sure not too thick.

Stir Fry Side Dishes
1. Heat up the oil, stir fry the shallots until it turns brown and dish out. Put aside.
2. To fry the anchovy crispy enough, immediately before you starts fry the anchovy; rinse with water twice and squeeze the water out and then fried at high heat. Make sure the wok and oil is HOT!
3. Dish out the golden yellow anchovies and set aside.
4. Use the leftover oil or add 1 tbsp of oil if not enough, stir fry the minced chicken. Make sure the minced chicken not in the form of meatballs.
5. When the minced chicken turn into white, add in sliced shiitake mushrooms. Mix in the dark soy sauce and light soy sauce. Then, add in some water.
6. While frying the minced chicken, you may steam the spinach leaves. Since I'm making a dry version of pan mee, so I do not need to prepare soup.
7. You may now mix the ready cooked pan mien with this side dish.







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