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Chili Pan Mee

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La Jiu Pan Mee or Chili Pan Mee is just like its savory hot sibling the soup pan mee, except with a very short temper. Cooked up in a Hakka kitchen this noodle dish is not one to be taken lightly. It is dry, it is savory, but most importantly it is SPICY! It is the perfect dish for any spicy noodle lover, it has everything you could ever want!

Traditionally it would be made with a secret blend of spices and complex steps (not really but it requires extra work) to make the chili oil that forms the base of the dish. But with modern commercialisation we have a simple bottle that takes care of most of the hard work. 

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How To Make Da Spicy Noodle


1.    2 Cups of Flour 

2.   1 Egg

3.   250g of Mince Pork  

4.   2tb Dark Soy Sauce 

5.   1tb Light Soy Sauce  

6.   1te Sugar

7.    1/2te Five Spice Powder

8.    6 Mushrooms

9.    Lao Gan Ma

10.   3 Cups of Spinach 

Optional: Dried Anchovies


In a large bowl add 2 cups of all purpose flour with 1 egg and 1 table spoon of salt. 


Slowly drizzle in 2/3 cups of water bit by bit while stirring 


Once all the water is in, start to kneed the dough (fold it and squish it down REPEATEDLY) until you are greeted with a nice soft smooth ball of dough (takes about 15-25 minutes) 


Cover with cling film, poke it, have fun with it but let rest for 20-30 minutes

How To Make Da Meat


Slice up 6 mushrooms


In a pan on medium Heat throw in the mince pork and fry till cooked


Throw in the mushrooms and add 2 table spoons of dark soy, 1 table spoon of light soy, 1 teaspoon of sugar and 1/2 a tea spoon of five spice powder. 


Add 2 table spoons of water and let simmer on medium low heat. 



In a big pot add in 5 cups of water and bring to a boil.

Da Final Step


Separate your dough into 4-6 pieces. Liberally dust your work surface with flour. Roll 1 piece out to about 0.3cm thick whilst keeping the others covered in plastic wrap.


Liberally dust the dough with some flour and with a knife begin to cut out noodles. Typically they are about 0.5-1cm wide but it is all up to you to decide.


Drop your noodles into the pot of boiling water and once they start to float they are done and can be removed. 


Blanche 3 cups of spinach 


In a bowl add a few tablespoons or however much lao gan ma chili oil you would like and give the noodles a good toss to combine. a bit of spinach and your braised minced pork. 


Plate up some noodles in a bowl along with your blanched spinach and some of your fragrant minced pork.


Fry up some dried anchovies and top it on top for an extra boost of flavour and crunch. 

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