Ban Mian Minced Pork Noodle Soup (Flat Noodle Soup)

Ban Mian Minced Pork Noodle Soup (Flat Noodle Soup)

Course: Noodle Soup
Cuisine: Singaporean
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting the dough: 1 hour
Total Time: 45 minutes
Servings: 4 servings
Author: Marvellina
Easy homemade flat egg noodles are served in anchovies-based stock and served with minced pork, fried anchovies, and poached egg.
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Ingredients

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

Meat:

  • 8 oz ground pork
  • 1 Tbsp sesame oil
  • Pinch of salt and white pepper powder
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 Tbsp corn starch

Soup base:

  • 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

Other ingredients:

  • 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

Garnishes

  • 2 stalks green onion finely chopped
  • Fried crispy shallots available at Asian grocery store
  • 5-6 Red chilli finely chopped

Instructions

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