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
Salt and sugar to taste
Dash of pepper
1/2 tsp light soy sauce
1 tsp chicken stock granules
Chopped chilli padi
Deep-fry anchovies in hot oil until golden and crispy.
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.
Bring chicken stock to a boil, add in diced chicken and cook for 8-10 minutes. Add vegetables, dried fungus and seasoning.
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.