dinner · dairy-free
Chili pan mee
Malaysian dry noodles tossed with crispy anchovies, savory minced pork, a poached egg and fiery chili flakes.
- Time
- 35min
- Steps
- 5
Ingredients
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Allergens
Contains egg, wheat, soy, fish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Make chili: fry shallots and garlic in oil until golden, pour over chili flakes, season with sugar and salt.
-
2
Fry anchovies in 2.5 cm of oil until crisp; drain.
-
3
Stir-fry pork with garlic, soy, oyster sauce and dark soy until cooked through to 71°C (160°F) and saucy.
-
4
Boil noodles and greens; drain and toss noodles with a little of the pork juices and chili oil.
-
5
Top with pork, anchovies, a soft-poached egg and chili to taste; mix at the table.
