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Malaysian Chilli Pan Mee - Episode 1. Big Nood Energy


We’re kicking off the Big Nood Energy series with a proper Malaysian heavyweight—Chilli Pan Mee. This dish was basically my childhood comfort food and every time I go back to Malaysia, this is the first thing I hunt down. Spicy, umami-packed, and outrageously good.

If you can’t handle the heat, maybe go make a sandwich. This one’s for the spice warriors.

A bowl of Malaysian chilli pan mee with the poached egg breaking open.
Malaysian Chilli Pan Mee

Malaysian Chilli Pan Mee Recipe

Ingredients

Serves: 4 | Difficulty: You’ll need a bit of patience, but it’s worth it.


The Crunch: Anchovies

  • 50g dried anchovies (ikan bilis, if you know you know)

  • 200g oil (for frying + stealing some for the chilli paste)

The Meat: Pork + Shiitake Mince

  • 3 tbsp Neutral veg oil

  • 400g pork mince

  • Big ol’ pinch of white pepper

  • 1 tbsp corn starch mixed with 1.5 tbsp water (aka the juicy glue)

  • 6 shiitake mushrooms, soaked + sliced

  • 3 garlic cloves, minced

  • 2 tbsp oyster sauce

  • 1 tbsp soy sauce

  • 1 tbsp dark soy sauce

  • 1 tsp vinegar

  • Pinch of sugar

  • Drizzle of sesame oil to finish

The Burn: Spicy Chilli Paste

  • 3 tbsp neutral oil (take it from your anchovy fry-up)

  • 25 dried chillies (soak these bad boys)

  • 5 red chilli padi (fresh + angry)

  • 60g banana shallots

  • 30g garlic

  • 30g dried shrimp (soaked)

  • 1 tbsp sugar

  • Salt, to taste

Everything Else

  • 4 poached eggs (the oozy kind)

  • 4 portions of your fave noodles

  • Sesame oil (just a drizzle)

  • 100g choi sum (or any green veg you fancy), blanched

  • Spring onions or chives (if you’re feeling fancy)

Method

1. Crispy Anchovies

Heat up your oil till it’s shimmering and fry the anchovies until they’re golden and crispy. Try not to eat them all. Save 3 tbsp of this oil for your chilli paste.

2. Chilli Paste with Attitude

  • Soak your dried chillies and shrimp in hot water for 15 mins. Drain.

  • Blitz shallots, garlic, and shrimp into a rough paste.

  • Chop dried chillies and pound them with the fresh chillies (pestle & mortar). Or blitz, but chop first or you will find it hard to blend them.

  • In a pan, heat the anchovy oil, fry the shallot-shrimp paste until fragrant.

  • Add the chilli mix, lower heat and cook low ‘n slow for 20–30 mins until dark red and glorious.

  • Add sugar and salt at the end and let it caramelise slightly. Set aside for later.

3. Pork + Shiitake Magic

  • Mix pork mince, white pepper and corn starch slurry.

  • Heat 3 tbsp oil in a pan and brown the pork.

  • Add garlic, soy sauces, vinegar, oyster sauce—let that umami hit you.

  • After 10 mins, toss in shiitake and a pinch of sugar. Cook for another 10-15 mins till it’s rich and glossy. Check seasoning.

  • Finish with sesame oil. Taste. Do a little dance.

4. Final Bits

  • Poach your eggs (the runnier the better).

  • Blanch your veg.

  • Cook noodles per pack instructions. Rinse in cold water, mix with a bit of sesame oil so they don’t stick together like your clingy ex.

5. Assembly Time

  • Noodles in a bowl, nest-style.

  • Surround with chilli paste, pork+shiitake mix, crispy anchovies, and greens.

  • Crown it with that poached egg.

  • Break the yolk, give it a stir, and prepare to ascend.

Top Tips

  • The Pork + Shiitake mixture should be on the salty side as this is what will season the whole dish.

  • For how to do perfectly poached eggs see my poached egg post.



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