Pan Mee with Tofu Soy Topping #WYH
Pan Mee with Tofu Soy Topping #WYH

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pan mee with tofu soy topping #wyh. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pan Mee with Tofu Soy Topping #WYH is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pan Mee with Tofu Soy Topping #WYH is something that I’ve loved my entire life. They are nice and they look fantastic.

Place the tofu in a large bowl and use your fingers to break the tofu into roughly bite-sized crumbles. (It might be a little cold on your hands: don't worry, it should only take a few seconds!). Allow to marinate in the fridge for at least thirty minutes, stirring occasionally. To pan-fry the tofu, heat the oil over medium-high heat in a large, heavy nonstick skillet. When the oil is hot, add the tofu in one layer (you may have to do this in batches).

To begin with this recipe, we have to prepare a few components. You can have pan mee with tofu soy topping #wyh using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pan Mee with Tofu Soy Topping #WYH:
  1. Prepare 300 gm INA Dried brown rice pan mee (NOODLE)
  2. Prepare 1 Pot Seaweed anchovy soup (SOUP)
  3. Make ready 200 gm Minced tofu in soy sauce with black fungus (TOPPING 1)
  4. Prepare 40 gm Fried anchovies (TOPPING 2)
  5. Prepare 20 gm MAEPRANOM Shrimp crushed chili (TOPPING 3)

Cook pan mee noodles in boiling water. To assemble chilli pan mee, place the noodles in a bowl with some fried onions, minced mushroom, chilli topping, bak choy(or vegetables of your choice), and spring onions. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms, and some vegetables.

Steps to make Pan Mee with Tofu Soy Topping #WYH:
  1. Prepare SOUP first. Bring to pot, no frying required - 1L water, 1 tbsp soaked wakame seaweed, 1 anchovy stock cube, 80gm cubed turnip, 80gm cubed celery and salt white pepper to taste. Let simmer and set aside once nicely cooked. You can use any other vegetables you like (pan mee originally has no vege, but I like some)
  2. Prepare TOPPING 1. In a wok, heat 1 tsp sesame oil and fry sliced garlic (1 clove). When garlic is brown, add sliced tofu (I used 2pcs of square tofu), thinly sliced black fungus mushroom (3 pieces), chopped chili padi (just 1 - I like it spicy), 2 tbsp soy sauce and 1 tbsp oyster sauce. Stir fry in the wok at the same time squash the tofu with your spatula until it becomes minced - see pic. Set aside
  3. Prepare TOPPING 2. Wash thoroughly 40gm of anchovy & drain. Heat oil in wok and fry anchovies til brown and crispy. Set aside
  4. Prepare NOODLES. Boil water in a medium sized pot with a little oil (to ensure noodles don't stick together). When it's boiling, put in noodles a few at a time, to ensure they have enough space to swim in. Boil for 8 minutes until soft with slight chewiness. Drain and move them to a bowl of cold water to stop the cooking.
  5. Once everything is ready, place a generous amount of NOODLES for yourself into a deep bowl and add SOUP! We are ready to assemble!
  6. Top it off with TOPPING 1, then TOPPING 2 and lastly TOPPING 3. If you don't have flavored crush chili, normal chili flakes will do too - for me, as long as it's spicy!
  7. Done - WALA! #WhatYouHave

Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms, and some vegetables. An authenthic Malaysian Chinese Hakka noodle, also locally known as. Pan Mee (板面) is a popular Hakka noodle dish in Malaysia, especially in central and southern part of Malaysia where most Hakka people reside. Hakka Pan Mee is made with a simple flour-based dough, with anchovy broth, and topped with crispy fried anchovies, ground pork, shiitake mushrooms, and some vegetables.

So that is going to wrap it up for this exceptional food pan mee with tofu soy topping #wyh recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!