Pan Mee with Crispy Shallots
Chewy hand-torn noodles tossed with a savory anchovy-soy broth and topped with crispy shallots, ground pork, and soft-boiled eggs. Comfort food that comes together in minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 4 oz ground pork
- ½ oz dried anchovies (ikan bilis)
- 2 medium shallots, thinly sliced
- 7 oz pan mee noodles (or egg noodles)
- 2 whole eggs
- 2 tbsp dark soy sauce
- ¼ tsp white pepper powder
Instructions
- 1
Bring a pot of salted water to a rolling boil. Add pan mee noodles and cook until tender, ~5 minutes. Reserve 1 cup pasta water, then drain.
- 2
While noodles cook, heat 2 tbsp oil in a skillet over medium-high until shimmering. Add sliced shallots and fry until golden and crispy, ~3 minutes. Transfer to a paper towel.
- 3
In the same skillet, brown ground pork over medium-high, breaking up with a spoon, until no pink remains, ~4 minutes.
- 4
Add dried anchovies and 1 cup reserved pasta water to the skillet. Stir in soy sauce and white pepper. Simmer 1 minute until broth is fragrant.
- 5
Return cooked noodles to the skillet and toss gently to coat. Meanwhile, boil 2 eggs in a separate pot until soft-boiled, yolks still runny, ~6 minutes from a rolling boil.
- 6
Divide noodles and broth between two bowls. Top with crispy shallots and one soft-boiled egg per bowl. Serve hot.
Tools you’ll need
- large pot
- 12-inch skillet
- slotted spoon
- paper towels
- bowls
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