In this ‘Pan Mee Recipes’ series, try this Kon Loh Pan Mee to satisfy you while working from home. Drenched and tossed in a special soy sauce mix, it’s the perfect savoury meal.
- 1 packet fresh pan mee
- 100g chicken meat (cut into thin slices)
- 4nos dried shitake mushrooms (soaked and sliced thinly)
- 20g dried anchovies (peeled and rinsed)
- 3nos shallots (sliced thinly)
- 1/2 packet fishballs
- 1 stalk sawi hijau or mustard greens (cut into 5cm length)
- 1/2 cup oil for frying
- 1tsp corn flour
- pinch of salt and white pepper
- adequate water to boil the noodles and condiments
- Kon Loh Sauce:
- 1Tbsp light soy sauce
- 1tsp cooking caramel
- 1-2 tsp fried shallot oil
- salt and white pepper, to taste
- Marinate the chicken slices with a pinch of salt and white pepper, followed by 1tsp corn starch. Set aside.
- In a pan, heat up 1/4 cup of oil and fry the anchovies till crispy and golden brown. Discard and drain excess oil before setting aside.
- Heat up the same pan with another 1/4 cup oil and fry the sliced shallots till golden brown. Transfer both the oil and fried shallots into a bowl and set aside
- To make the kon loh sauce, in a bowl, combine 1Tbsp light soy sauce, 1tsp cooking caramel, 1-2tsp fried shallot oil from earlier and some salt and pepper to taste. Set aside
- Once the fried condiments and sauce are done, move on to boiling the noodles and the rest of the condiments
- Boil a pot of water, add in the fresh pan mee noodles, followed by the marinated chicken slices, sliced shitake mushrooms, fishballs, and the sawi hijau. About 2-3 minutes or once they're cooked, drain excess water and transfer over to a big bowl.
- Toss with the Kon Loh sauce, fried anchovies and shallots. Enjoy!
- Corn starch in the chicken marinade helps tenderizes the meat during cooking.
- You could omit the cooking caramel if you'd prefer.
- Drop us a question in the reply section below if you have any!