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Widodo Kitchen
Pan Mian (Dry Wide Noodle with Minced Pork on Top)

Pan Mian (Dry Wide Noodle with Minced Pork on Top)

Pan Mian is a Chinese noodle dish known for its hand-pulled or hand-cut noodles. Typically served in a savory broth with a variety of toppings such as vegetables, meat, and sometimes seafood, Pan Mian offers a comforting and satisfying noodle experience. The dish showcases the artistry of noodle-making and the diverse flavors that make it a beloved choice in Chinese cuisine.

Prep Time —
Cook Time —
Servings 1 people
Difficulty Easy
Ingredients

½ tsp oil

250g minced pork

5 garlic cloves

5 small shiitake mushrooms (soaked in hot water and sliced)

2 tsp sugar

½ tsp salt

2 tbsp fish sauce

2 tbsp oyster sauce

5 tbsp sweet soy sauce (kecap manis)

Few drops sesame oil

Pinch of white pepper

Noodle bowls:

Flat egg Noodles or (Fettuccini Pasta or Pappardelle for wider noodle)

Lettuce

Fried Shallots

Fried Garlic

Spring onions

1 tbsp olive oil or vegetable oil

2 tsp soy sauce

1 tsp sugar

A dash of white pepper

Some fresh chilies (optional)

Instructions
  1. Heat a pan over high heat.
  2. Once hot, add the oil and fry the minced garlic and shallots until fragrant
  3. Add sliced shiitake mushrooms and stir fry around 2 minutes
  4. And minced pork, fry for a couple more minutes.
  5. When the meat is almost cooked, add the fish sauce, oyster sauce, sweet soy sauce, and cook for another couple of minutes
  6. Add sugar and white peppers, stir to combine well.

Serve:

  1. Clean lettuce and cut into small pieces (5 cm long)
  2. Boil noodle and lettuce and put aside separately 
  3. Add oil, sugar, white peppers and fried garlic into a bowl
  4. Add boiled noodle into the bowl and stir it until all combined well
  5. Add lettuce into a bowl side by side with noodle
  6. Add 1 - 2 tbsp cooked pork and mushroom on top of the noodle
  7. Add fried shallot and spring onions and chilies on top of the noodles
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