BAN MIAN RECIPE RECIPES

BAN MIAN (HANDMADE NOODLES) – KITCHEN (MIS)ADVENTURES

Ban Mian (Handmade Noodles) – Kitchen (Mis)Adventures image

Ban Mian (Handmade Noodles)

Total Time 2 hours 15 minutes

Prep Time 2 hours 0 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 14

Ingredients

NOODLES
100 g plain flour
100 g semolina flour (or plain flour)
100 ml water
2 g salt
INGREDIENTS
1.20 l water
2 Knorr chicken stock cubes
2 bunches baby bok choy
100 g minced pork (seasoned with 1/2 tsp cornstarch and a pinch of salt & pepper)
30 g anchovies
2 large eggs
pepper (to taste)
salt (if needed)

Steps:

DIRECTIONS
Knead plain flour, semolina flour, water and salt together into a dough (for about 5 minutes). Let the dough rest for 1 to 2 hours, covered with a cling film so it won't dry out. At this point, the dough won't be very smooth but after resting, it will smoothen out.
After resting, remove the cling film. Cut the dough into 2 pieces, then roll out each piece into a thin rectangular sheet using a rolling pin. Roll as thinly as possible so the noodles won't taste dough-y. Fold the sheet of dough into halves or thirds then slice the dough into strips of your desired width. Repeat for the other piece of dough.
Extend the strips, pulling gently on each strip to make it thinner. The noodles should be slightly elastic.
Season the minced pork with 1/2 tsp of cornstarch, and a pinch of salt and pepper.
Bring a pot of water to a boil and cook the noodles. Strain the noodles and place in 2 separate bowls.
Using the same pot, bring 1.2 litres of water to a boil and add in 2 chicken stock cubes. Add in minced pork and baby bok choy and cook for 1-2 minutes. Lastly, add in eggs and cook for 30 seconds. Pour the soup and ingredients into the 2 bowls, over the noodles.
Meanwhile, deep fry anchovies in oil until crispy and browned. Garnish noodles with fried anchovies.

Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent

PAN MEE RECIPE – HAKKA MEE HOON KUEH - 3THANWONG

Pan Mee Recipe – Hakka Mee Hoon Kueh - 3thanWong image

Be sure to use good quality anchovies as the cheap ones usually smell overly fishy. Try this Pan Mee recipe in 3 different variations of noodle - thin, thick, and hand-torn.

Provided by Ethan Wong

Categories Breakfast Main Course

Total Time 90 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 2

Number Of Ingredients 14

Ingredients

200 g Salt-Preserved Chinese Kohlrabi
20 g Dried Anchovies
5 liter Water
1/2 tbsp Salt
400 g Egg Noodle
20 g Dried Anchovies
100 g Minced Meat
1 tbsp Soy Sauce
1/2 tsp Salt
1 tsp Sugar
4 cloves Garlic
15 g Dried Wood Ear Fungus
200 g Baby Spinach
3 tbsp Cooking Oil

Steps:

To make the Broth
Preparation
Cooking
Plating

Nutrition Facts : Calories 1126 kcal, CarbohydrateContent 151 g, ProteinContent 41 g, FatContent 40 g, SaturatedFatContent 8 g, CholesterolContent 204 mg, SodiumContent 3109 mg, FiberContent 9 g, SugarContent 6 g, ServingSize 1 serving

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4 eggs. Instructions. Put oil into a 1-quart saucepan to a depth of 1 inch. Heat over medium heat until thermometer reads 325 degrees F. Add scallions and cook until crisp, about 15 minutes.**. Using a slotted spoon, transfer scallions to paper towels to drain. Using same oil, transfer 2 tablespoons to 1-quart saucepan.
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From rasamalaysia.com

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