Pan Mee with Pork and Shrimp
Hand-torn egg noodles tossed with crispy pork, tender shrimp, and a savory anchovy-garlic broth. This Malaysian comfort classic comes together in one pan with caramelized shallots and fresh herbs.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup water
- ½ teaspoon salt and pepper
- ½ pound pork shoulder, boneless
- ¼ pound shrimp, peeled and deveined
- 3 whole shallots
- 4 whole garlic cloves
- 1 tablespoon anchovy paste
- 3 tablespoons olive oil
- 3 cups chicken broth
Instructions
- 1
Pour 1.5 cups flour into a large bowl, make a small well in the center, and pour 0.5 cup water into the well.
- 2
Stir with a fork, pulling flour from the bowl's sides into the water, until shaggy crumbs form and no dry flour remains.
- 3
Knead the dough in the bowl with your hands for 2 minutes until it becomes smooth and slightly tacky, adding a pinch more flour if it sticks to your fingers.
- 4
Cover the bowl with a damp kitchen towel and let it rest at room temperature for 15 minutes so the dough relaxes and is easier to tear.
- 5
Cut the pork shoulder into 0.5-inch cubes by first slicing the meat lengthwise into 0.5-inch-thick slabs, then cutting each slab crosswise into 0.5-inch pieces.
- 6
Pat the shrimp dry with a paper towel by laying them on the towel and pressing gently so they don't stick together when cooked.
- 7
Slice the shallots lengthwise from root to tip into thin strips about 1/8-inch wide, separating the layers as you go.
- 8
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 9
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 10
Add the pork cubes to the hot oil and cook without stirring for 3 minutes until the bottoms turn golden brown, then stir and cook 2 more minutes until cooked through.
- 11
Push the cooked pork to one side of the skillet, add the shrimp to the empty space, and cook for 2 minutes until they turn opaque and curled, then stir to combine with the pork.
- 12
Transfer the pork and shrimp to a clean plate and set aside.
- 13
In the same skillet, heat 2 tablespoons olive oil over medium heat, then add the shallot strips and cook, stirring every 30 seconds, for 5 minutes until they turn golden and slightly crispy.
- 14
Add the minced garlic to the shallots and stir for 30 seconds until the mixture becomes very fragrant, indicating the garlic has released its oils.
- 15
Stir in 1 tablespoon anchovy paste until no lumps remain and the paste is evenly distributed throughout the oil.
- 16
Pour in 3 cups chicken broth, scraping up any stuck-on brown bits from the bottom of the skillet with a wooden spoon, and bring to a gentle simmer over medium heat.
- 17
Remove the dough from its bowl and tear it by hand into 1-inch pieces, dropping each piece directly into the simmering broth.
- 18
Simmer uncovered for 3 minutes, stirring occasionally with a spoon, until the noodle pieces soften and float to the surface.
- 19
Return the cooked pork and shrimp to the skillet, stir gently to combine, and season with salt and pepper to taste by adding a pinch and stirring, tasting, and adjusting.
- 20
Divide the pan mee and broth between two bowls, spooning the pork, shrimp, and shallots evenly into each bowl.
Tools you’ll need
- 12-inch skillet
- large mixing bowl
- wooden spoon
- fork
- kitchen towel (damp)
- cutting board
- chef's knife
- paper towels
- measuring cups
- measuring spoons
- two bowls for serving
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