Chinese Food

Pan Mee (Chinese : 板麺) is a Hokkien-style noodle, originating from Malaysia. Its chinese name literally translates to flat flour noodle. It is a Malaysian Chinese cuisine.

The dough is made from flour (sometimes egg is added for more flavor). Traditionally, the dough is hand-kneaded and torn into smaller pieces of dough (about 2 inches). Nowadays, the dough can be kneaded using machine into a variety of shapes. The most common shape being flat strips of noodle.

Pan Mee (torn) served in soup

Pan Mee is typically served in soup, together with dried anchovies, minced pork, mushrooms, and sweet leaf (Sauropus Androgynus). It can also be served with thick black soya sauce (also known as dried pan mee). Other serving styles include curry broth, chili-based broth, and pork belly.

The soup plays a very important role in the preparation of pan mee. Typically, the soup is prepared by boiling pig bones, and dried achonives for hours, in order to bring out the flavor. In the case of curry broth, a more diluted form of curry is used.

Pan Mee is typically eaten for breakfast. But, as it is widely available, it is commonly eaten for lunch and dinner as well. In Malaysia, one can find pan mee at hawker stalls, restaurants, and shopping malls. It costs about 5 MYR (Malaysian Ringgit), but can cost more at restaurants or shopping malls.