Mee Hoon Kuay / Ban Mian Recipe
(Serves 4)Ingredients:
For noodles:
2 1/2 cups plain flour
1/2 tsp salt
1/2 cup water
1 egg
1 tbsp oil
For the broth:
3 cloves garlic, crushed lightly
A handful (about 1/2 cup) of ikan bilis (dried anchovies)
2 1/2 litres of water
1 1/2 cups chicken stock (I used Swanson's)
1 1/2 tsp ikan bilis/chicken stock powder
Light soy sauce, salt and pepper for seasoning
Accompaniments:
3-4 shitake mushrooms, thinly sliced
250g minced pork, seasoned with light soy, sesame oil, salt, pepper, sugar, chinese cooking wine, 2 tbsp water, and 1 tsp cornflour
Leafy green vegetables (choy sum, baby bok choy)
Eggs
Garnishing:
1 cup ikan bilis, fried in oil till crispy
Fried shallots
Chilli sauce (combine in a bowl):
4-5 long red chillies and 2 cloves garlic, coarsely pounded/blended
2 tbsp chinese rice wine vinegar
2 tbsp light soy sauce
1/2 tsp sugar
Method:
- Noodles: Combine flour and salt in a large bowl and make a well in the centre. Add the rest of the ingredients and knead until it comes together to make a stiff dough. If too dry, add a few drops of water. Knead for about 10 minutes until smooth and even. Cover with a damp cloth and let it rest for 1 hour.
- After resting, the dough will become more pliable. Divide into 4 portions and roll out on a floured surface until as thin as possible (it should be able to filter light through). Use a knife and cut into large square pieces, or long strips etc. (Use a pasta machine if you have one)
- Prepare stock by frying garlic and ikan bilis in a little oil, then add water and chicken stock. Bring to a boil, then simmer for about an hour or so. Strain the stock. Add mushrooms, ikan bilis/chicken stock powder and seasoning to taste.
- When ready to serve, ladle about 2 1/2 cups of the broth into a small pot, bring to a rolling boil, then add one serving of noodles and separate the pieces so they don't stick together. It will start to float when cooked (about 1-2 minutes). Then scoop a few porkballs into the broth, cover and simmer till cooked. Add vegetables, then crack an egg into the soup, bring to a boil till egg is gently cooked, with the yolk still soft and runny. Transfer to a serving bowl, garnish with fried ikan bilis and fried shallots. Serve with chilli sauce.
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| From top: Mee Hoon Kuay and Ban Mian |
