Cooking theme: Lunch
Pan Mee
30m
Ingredients
Instructions
1
To prepare the stock, combine ingredients for the stock to boil.
2
Blanch the pan mee in a pot of boiling water. Drain and divide into 4 or 5 individual bowls.
3
Add chicken balls into the stock and allow to simmer for a few mins. Lower in the vegetables.
4
Spoon wood fungus together with fish cake, minced chicken and ikan bilis onto noodles. Add in the stock, fried shallots and serve hot with sliced bird’s eye chillies.
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