Dry Chilli Pan Mee Noodles

My Love Affair with Chilli Pan Mee: A KL Culinary Adventure

My culinary journey took a delicious turn when I moved to Kuala Lumpur. Before KL, I'd never even heard of chilli pan mee, but now, it's a weekly ritual, a comforting and exciting dish that brightens any day. Pan mee, meaning "flat flour noodles," is incredibly versatile, served either in a flavorful broth or, as I prefer, dry and tossed in a vibrant chilli sauce. The dry chilli pan mee, a Kuala Lumpur specialty, is a symphony of textures and tastes – a perfect balance of savory and spicy.

My obsession began with exploring the city’s many pan mee havens. Super Kitchen, Madam Chiam Curry Noodle House, and Kafe Jojo Little Kitchen are just a few of the places that have captured my heart (and stomach!). Each restaurant boasts its own unique twist, its own secret recipe that sets it apart. But what truly unites them is that incredible flavour: the perfectly cooked noodles, the savory minced pork, the satisfying crunch of the fried anchovies and shallots, and of course, the fiery kick of the chilli. The addition of a soft-boiled egg adds a creamy, rich element that takes the dish to another level.

What I love most about chilli pan mee is its adaptability. The spice level is entirely up to you. Want a gentle warming sensation? Add just a sprinkle of chilli flakes. Craving a fiery experience? Pile it on! This recipe is inspired by Madam Chiam's, a place I hold very dear. I use ready-made pan mee noodles – easily found in wet markets and supermarkets these days. While I haven't mastered making them from scratch yet (perhaps a future blog post!), the store-bought variety works wonderfully. The thickness might differ slightly from what you'd find at Madam Chiam's, but the flavor and texture remain delightful.

The chilli paste is the star of the show, and while many restaurants guard their recipes closely, I've found a fantastic supermarket substitute – a dried shrimp chilli paste that perfectly replicates the flavour of the one served at Super Kitchen. Don't forget the calamansi (limau kasturi)! This citrus fruit lends a bright, tangy zest that elevates the entire dish, a final touch of magic that truly sets it apart.

Beyond the noodles themselves, I find the entire experience of eating chilli pan mee to be special. It's more than just a meal; it’s a taste of KL's vibrant culinary scene, a testament to the simple yet profound joy of good food. It’s the satisfying slurp of noodles, the comforting warmth that spreads through you, the happy conversation shared with friends as you savor each bite. And honestly? It's incredibly close to the real deal! So, whether you're a seasoned food enthusiast or a curious newcomer to Malaysian cuisine, I urge you to give this recipe a try. It’s a culinary adventure waiting to happen, one delicious noodle at a time.

Step-by-step

• Heat the oil in large wok over medium high heat, then add the dried anchovies and shallow fry until crispy, for about 3 minutes. Remove with a slotted spoon and set aside.
• Using the same wok, shallow fry the shallots until golden brown, this will take about 1 minute over medium heat. Remove with a slotted spoon and set aside.
• Now, add the pork mince to the wok and stir fry for 2 minutes over medium high heat until cooked through. Add the ginger wine and light soy sauce, and cook for a further 2 minutes until the pork looks browned. Taste and season more if required, then remove from heat and set aside.
• You can prepare the soft boiled egg, soup and cook the noodle simultaneously in different pots now. For the soup, place the water, dried anchovies and old ginger slice in a small saucepan and bring to the boil over medium high heat. Once boiling, allow to simmer for 10 minutes. Just before serving, discard the anchovies and ginger slice and add the spinach leaves and stalks and cook lightly for 30 seconds.
• Bring a large pot of water to the boil. Once boiling, add the fresh pan mee noodles and cook until the noodles are soft but still with a bite to it. For the noodles I used, it took about 7-8 minutes. You can tell if it's ready by tasting a strand and see if it's cooked to your preference.
• To assemble, first place noodles in a bowl. Crack the soft boiled egg into the bowl of noodles, then divide the minced pork, fried shallots and fried anchovies equally between the two bowls. Finally, top with the calamansi. Squeeze the calamansi juice over the noodles just before eating. You can place 1 teaspoon of dried chilli shrimp paste in the bowl and serve more on the side for those who prefer spicier noodles. Serve the spinach soup in a separate bowl.
• Mix everything together and enjoy!