Name: Pan Mee (Hakka Flat Noodle Soup) recipe by Runa Ganguly at BetterButter
Prep time: 45 min
Cook time: 89 min
Total time: 134 min
Yield: 4
Ingredients: 1 cup dried anchovies heads removed; Oil for frying; A bunch of mani cai(Star gooseberry leaves); FOR SOUP:; 1 cup dried anchovies heads removed; 1 pound pork bones; 10 cups water; 3 stalks scallions white part only; Salt to season; for the noodle dough:(ignore if using readymade); 2 cups all-purpose flour; 1 large egg; 1/4 cup water + 2 tablespoons water; extra flour for dusting; for Ground Pork and Mushroom Topping:; 1 tablespoon oil; 1 clove garlic finely minced; 4 ounce of ground pork; 4 dried Shiitake mushrooms soaked in warm water and stems removed, cut into strips; 1 tablespoon black soy sauce; 1 tablespoon soy sauce; 1 teaspoon oyster sauce; 1 1/2 teaspoons sugar; 1/2 teaspoon sesame oil; white pepper to season; 1/2 cup water; slurry of 1 teaspoon cornstarch + 1 tablespoon water

Ingredients Serving: 4

1 cup dried anchovies heads removed
Oil for frying
A bunch of mani cai(Star gooseberry leaves)
FOR SOUP:
1 cup dried anchovies heads removed
1 pound pork bones
10 cups water
3 stalks scallions white part only
Salt to season
for the noodle dough:(ignore if using readymade)
2 cups all-purpose flour
1 large egg
1/4 cup water + 2 tablespoons water
extra flour for dusting
for Ground Pork and Mushroom Topping:
1 tablespoon oil
1 clove garlic finely minced
4 ounce of ground pork
4 dried Shiitake mushrooms soaked in warm water and stems removed, cut into strips
1 tablespoon black soy sauce
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 1/2 teaspoons sugar
1/2 teaspoon sesame oil
white pepper to season
1/2 cup water
slurry of 1 teaspoon cornstarch + 1 tablespoon water

Instructions

Wash the two cups of anchovies thoroughly with water. Drain and set aside.
Wash the pork bones thoroughly and scald them with some hot boiling water.
Leave the pork bones in the water for a few minutes and then discard the cloudy water.
Rinse again with cold running water to remove all impurities from the pork bones.
Bring the 10 cups of water to boiling point, then add 1 cup of the anchovies,
add the pork bones, and scallions, turn the heat to medium low and slowly boil the soup for over 1 hour, or until the soup is flavorful.
Add more water once the soup evaporated and season with some salt, to taste.
Prepare the dough by combining all the ingredients together
You might add a little bit water or flour to get to the desired consistency. Cover with a damp cloth and rest for an hour.
In the meantime, prepare the Ground Pork and Mushroom Topping by heating up a wok.
Add the oil and when the oil is heated, add the garlic and stir-fry until aromatic.
Add the ground pork and continue to stir-fry and use the spatula to break up the lumps into smaller pieces.
Add the mushrooms and stir to combine well.
Season with all the seasonings and add the water.
Turn the heat to low and braise for about 5 minutes or so.
Add the cornstarch and water mixture to thicken up the sauce
Dish out and set aside.
Prepare the remaining anchovies by frying with some oil, making sure the anchovies are perfectly fried until golden brown in color and crispy.
Bring a pot of water to boil while you prepare the dough
divide the dough into a few portions and flatten the dough with a rolling pin on a flat surface dusted with some flour.
At this point, you can cut the dough into thicker strands of noodles using a knife to make them into broad noodles, or you can just tear the dough into pieces. (you can use a pasta maker for the noodles)
Cook the noodles in the boiling water until they float to the surface or completely cooked. Dish out using a colander.
To assemble a bowl of Pan Mee, bring some soup to boil in another sauce pan and add some mani cai into the soup
Add a dash or two of white pepper.
In a serving bowl, add a portion of the noodles and then pour the soup and mani cai into the bowl.
Add the ground pork and mushroom topping and the fried anchovies.
Serve immediately with cut red chilies and soy sauce.

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