📝 About This Recipe
Originating from the bustling hawker stalls of Kuala Lumpur, Cili Pan Mee is a sensory explosion of springy wheat noodles tossed in a savory, umami-rich sauce. The star of the show is the signature dry chili oil, which delivers a smoky, addictive heat that is perfectly balanced by the crunch of fried anchovies and the creaminess of a soft-poached egg. This dry-style noodle dish is a masterpiece of Malaysian street food, offering a complex interplay of textures and bold, fiery flavors in every bite.
🥗 Ingredients
Hand-Pulled Noodles
- 500 grams All-purpose flour (plus extra for dusting)
- 1 large Egg (beaten)
- 150-180 ml Water (adjust for dough consistency)
- 1/2 teaspoon Salt
The Signature Chili Oil
- 50 grams Dried chilies (deseeded and soaked)
- 30 grams Dried shrimp (soaked and finely chopped)
- 5 cloves Garlic (minced)
- 4 pieces Shallots (finely minced)
- 1/2 cup Vegetable oil
Toppings and Sauce
- 300 grams Ground pork or chicken (marinated with soy sauce and white pepper)
- 1/2 cup Dried anchovies (Ikan Bilis) (fried until crispy)
- 3-4 pieces Wood ear mushrooms (rehydrated and thinly sliced)
- 4 large Eggs (for poaching)
- 2 tablespoons Dark soy sauce (for the base sauce)
- 2 tablespoons Light soy sauce (for the base sauce)
- 1 tablespoon Oyster sauce (for the base sauce)
- 2 tablespoons Fried shallots and spring onions (for garnish)
👨🍳 Instructions
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1
Prepare the noodle dough: In a large bowl, mix flour and salt. Add the beaten egg and gradually pour in water. Knead for 10-15 minutes until the dough is smooth and elastic. Cover with a damp cloth and rest for at least 30 minutes.
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2
Make the chili oil: Blend the soaked dried chilies into a coarse paste. Heat oil in a pan over medium-low heat. Sauté the minced garlic, shallots, and chopped dried shrimp until fragrant and slightly golden.
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3
Add the chili paste to the pan. Fry on low heat for 15-20 minutes, stirring constantly until the oil turns deep red and the chili smells toasted and aromatic. Set aside to cool.
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4
In a separate pan, fry the dried anchovies in a little oil until they are golden brown and very crunchy. Drain on paper towels.
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5
Prepare the meat topping: In the same pan, sauté the ground meat and wood ear mushrooms. Add a splash of soy sauce and stir-fry until the meat is fully cooked and slightly caramelized.
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6
Create the serving sauce: In a small bowl, whisk together the dark soy sauce, light soy sauce, and oyster sauce. Divide this mixture equally into 4 serving bowls.
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7
Poach the eggs: Bring a pot of water to a gentle simmer. Create a whirlpool and drop in the eggs one by one. Poach for 3 minutes for a runny yolk. Carefully remove and set aside.
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8
Shape the noodles: Take the rested dough and roll it out thin (about 2mm). You can either cut them into thick strands with a knife or pull them by hand into flat, irregular strips for an authentic 'Mee Hoon Kueh' style.
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9
Cook the noodles: Bring a large pot of water to a rolling boil. Cook the fresh noodles for 2-3 minutes or until they float to the surface and are 'al dente'.
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10
Assemble: Drain the noodles and immediately place them into the bowls with the sauce. Toss well to coat every strand in the dark savory liquid.
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11
Top each bowl with a generous spoonful of the ground meat mixture, a handful of crispy anchovies, a dollop of the signature chili oil, and one poached egg.
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12
Garnish with fried shallots and chopped spring onions. Serve immediately while hot, instructing diners to break the yolk and mix everything thoroughly before eating.
💡 Chef's Tips
Resting the dough is crucial; it relaxes the gluten and makes the noodles much easier to pull or roll without snapping. When making the chili oil, keep the heat low to avoid burning the chilies, which can result in a bitter taste. For the crunchiest anchovies, ensure they are completely dry before frying and don't crowd the pan. If you prefer a thinner noodle, use a pasta machine to roll the dough to setting 3 or 4 before cutting. Always serve with a side of clear anchovy broth (made from boiling anchovy heads and ginger) to cleanse the palate between spicy bites.
🍽️ Serving Suggestions
Serve with a side bowl of clear soup containing Mani Cai (Sweet Leaf) or Spinach. A cold glass of Iced Barley water or Calamansi Lime juice helps balance the intense heat of the chili. Pair with a side of blanched Bok Choy for extra fiber and crunch. For an extra umami kick, add a teaspoon of fermented black beans to the meat topping while sautéing. Provide extra lime wedges on the side for those who enjoy a zesty, acidic lift to the heavy savory flavors.