Flour Noodle Soup aka Pan Meen 清汤板面

After making the flour noodle, I cooked it into this flour noodle soup. The hand made flour noodle was very successful. When the noodle is cooked to al dente, the texture is springy. Most importantly, it's chemical free. 

For the garnishing, I follow the traditional pan meen, which includes fried anchovies, fish balls, meat balls, minced pork, pucuk manis and black fungus strips. I'm proud of it as everything's home made. This is another achievement that cheer me up for a whole day. 

See the al dente hand made flour noodle?

I'm sharing this dish with Presto Pasta Nights #187 founded by Ruth from Once Upon A Feast, and hosted by Tigerfish from teczcape-an escape to food.

Flour Noodle Soup 清汤板面

Serves 4

Ingredients:
home made flour noodle (portion for 4)

2 cups of anchovies, preferably to get the heads removed

1 cap of black fungus, soaked for 15 minutes and drain. Cut into thin strips

160gm of minced pork, marinade

4 cloves of garlic, peeled and chopped

a handful of pucuk manis

8 meatballs

8 fish balls

1.6 liter water

cooking oil

Marinades:

1tbsp of light soy sauce

dash of white pepper powder

Seasonings:

salt to taste (if required)

Steps:

1. Marinate the minced pork with 1tbsp of light soy sauce and dash of pepper. Set aside.

2. Wash and drain the anchovies. Dry it with kitchen towel. Spread it on a baking pan. Bake it in over under 150 degree C for 10-15 minutes.

3. Heat about 1/2 cup of oil in a wok under medium flame. Fry the baked anchovies until golden brown. Drain the oil and set aside.

4. Bring 1.6 liter of water to a boil in a pot. Add fried anchovies to simmer for 20 minutes. Sieve the broth and bring back to simmer.

5. In parallel to prepare the broth, heat 2tbsp of oil in a wok. Sauté garlic till fragrant. Stir-fry the marinated minced pork for 5 minutes. Set aside.

6. Add black fungus strips in the same wok to stir-fry for 1 minute. Sprinkle with some water if too dry.

7. Bring another pot of water to a boil. Cook the flour noodle for 8 minutes. Drain and divide the portion into 4 bowls.

8. Add meatballs, fish balls and pucuk manis in the simmering broth. Add salt to taste. Cook until the fish balls floated. Divide the ingredients into the 4 bowls with noodle. Garnish with fried minced pork, fried anchovies and black fungus strips.