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
Instructions
- 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.
