• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 2 People
  • Difficulty Normal

Recipe Ingredient

  • 150g pan mee (flat flour noodles); get them ready-made from the wet market
  • 100g dried anchovies, washed and drained
  • 200g chicken meat, diced
  • 100g dried black fungus, soaked to soften, shredded and scalded
  • 100g vegetables (any leafy vegetable of your choice)
  • 1.5 litres fresh chicken stock
  • Seasoning:
  • Salt and sugar to taste
  • Dash of pepper
  • 1/2 tsp light soy sauce
  • 1 tsp chicken stock granules
  • Garnishing:
  • Shallot crisps
  • Chopped chilli padi


  1. Deep-fry anchovies in hot oil until golden and crispy.
  2. Blanch noodles (pan mein) in boiling water till three-quarters cooked then dip into a basin of cold water for 30-40 seconds. Return the noodles to the boiling water and blanch briefly for less than a minute. Divide noodles among individual serving bowls.
  3. Bring chicken stock to a boil, add in diced chicken and cook for 8-10 minutes. Add vegetables, dried fungus and seasoning.
  4. Scoop out some soup into each bowl of noodles. Add a dash of sesame oil and garnish with pre-fried anchovies, shallot crisps and chopped chilli padi before serving.

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