Ban Mian Minced Pork Noodle Soup (Flat Noodle Soup) – Easy homemade flat egg noodles are served in anchovies-based stock and served with minced pork, fried anchovies, and poached egg.
Another noodle dish that I really found comfort in when I stayed in Singapore was ban mian (板麺). I had this pretty often for dinner as it is light and satisfying at the same time. The noodle is made with the exact same recipe for Mee Hoon Kueh. Mee hoon kueh and ban mian is actually the same thing! They are made with the exact same ingredients. Mee hoon kueh is the Hokkien version of ban mian. Usually, the noodle dough is flattened and then torn by hands to make irregular shapes noodle. Ban mian noodle dough is flattened and then cut into wide strands of noodles.
HOMEMADE BAN MIAN NOODLE IS EASY TO MAKE AND NO FANCY MACHINE IS REQUIRED
The noodle is made with wheat flour (all-purpose flour), eggs, water, and a bit of salt. Just like how one would make egg noodles.
Here’s how to make homemade ban mian noodles from scratch:
1. Mix the flour, eggs, water, and salt in a large mixing bowl. Start with 1/4 cup of water. If you need to add a bit more water, add by teaspoon, you may not need much at all. Use a stand mixer with a dough hook attachment if you have one, otherwise, just knead by hand until you can form a smooth dough ball
2. Let the dough rest for 1 hour
3. Divide the dough into 6 pieces
4. Work with one piece at a time and cover the rest. Flatten the dough into about 1/8-inch thickness with rolling pin
5.Use the rolling pin as a guide, I cut the noodle with a pizza cutter (made my life so much easier) into about 3/4-inch wide.
6.Toss with a bit of flour to prevent noodles from sticking to each other. Continue working with the rest of the dough
7. Only cook the noodles when you are ready to serve them. Bring a large pot of water to a boil and cook for about 1 minute and then transfer to a soup base to continue cooking
HOW TO STORE HOMEMADE FRESH NOODLE
It’s great to be able to make the ban mian noodles ahead and cook them whenever you need them
REFRIGERATOR: Dust the noodles with some flour and then loosely fold them into nest and let them dry for 1 hour. Transfer to a storage bag or container and they can be kept in the refrigerator for 3 days.
FREEZER: Dust the noodles with some flour and then loosely fold them into nest and let them dry for 1 hour. Transfer to a storage bag or container and they can be kept in the freezer for months (I can say up to 1 year)
COOKING: Bring a large pot of water to a boil and then cook the noodles for 1 to 1 1/2 minutes, it may take extra few seconds for frozen noodles. No thawing necessary if cooking frozen noodles.
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Ban Mian Minced Pork Noodle Soup (Flat Noodle Soup)
Ban Mian Noodles:
- 2 cups all purpose flour
- 1/4 cup water and add more as needed
- 1/2 tsp salt
- 2 eggs
- 1 Tbsp cooking oil of your choice
- 1/2 cup small to medium-size dried anchovies to make the soup
- 10 cups water
- 5 dried shitake mushrooms
- 6 cloves garlic peeled and smashed
- 1 tsp sugar
- Salt to taste
- Cooking oil
- 1 large bunch of yu choy trim off large stems and cut into small bite-size pieces
- 1/2 cup large-size dried anchovies deep-fried and set aside
- 4 large eggs
- 2 stalks green onion finely chopped
- Fried crispy shallots available at Asian grocery store
- 5-6 Red chilli finely chopped
FRYING DRIED ANCHOVIES:
Preheat a small to medium pan with some oil, just enough to cover the anchovies. Fried the anchovies until golden brown. Remove and place on absorbent paper towel to absorb some extra oil
MAKING THE SOUP:
In a large pot, add in water and bring to a boil. Add in the anchovies, mushrooms, and garlic and lower the heat and let simmer for about 30 minutes. Season with sugar and some salt to taste. Remove the shitake mushrooms and when they are cool enough to handle, slice them thinly and put them back into the soup
BAN MIAN DOUGH:
Mix all the ingredients for ban mian, except for oil, in a large mixing bowl. Start with about 1/4 cup of water and knead with your cleaned hands until it forms a large dough and no longer sticks to your hands. You may need to add more water or more flour to get to that point. Let the dough rest for at least 1 hour and cover with damp cloth. You can leave it in the refrigerator 24 hours prior to cooking too
Divide the dough into 6 equal pieces. Work with one at a time and cover the rest. Lightly dust your working surface with some flour. Flatten the dough into about 1/8 inch thickness. Using the rolling pin as my guide, I use pizza cutter to cut the dough into 3/4-inch wide noodle strands
Continue to work with the rest of the dough. Dust the noodle strands lightly with flour to prevent the noodles from sticking to each other.
Prepare a big pot of boiling water with some salt. When the water is boiling, add the noodles and gently stir to prevent sticking. Cook for about 1 minute and then transfer to the next step
WHEN READY TO SERVE (COOKING FOR 1 PORTION AT A TIME):
Ladle about 2 large scoops of soup base along with few slices mushrooms in a saucepan. Bring the soup to a boil. Put the half-cooked ban mian here, the yu choy and continue to cook for another 30 seconds. Scoop about 1 Tbsp of the meat paste you prepare earlier into the soup, continue to do so for 3-4 more times. Crack in the whole egg into the soup without stirring and let the egg white turn white but yolk is still runny
Gently transfer into serving bowl. Garnish with crispy fried shallots, fried anchovies, green onion and serve with chili on the side if you like