Fried crispy shallots available at Asian grocery store
5-6Red 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:
Bring chicken broth to a boil. Add chicken bouillon, ikan bilis and soy beans (or mushrooms). Bring back to a boil and lower the heat and let simmer for about 30 minutes. Season with sugar, salt to taste. Strain the stock and discard solids
BAN MIAN DOUGH:
Mix all the ingredients for ban mian 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 a damp cloth. You can leave it in the refrigerator 24 hours prior to cooking too
Divide the dough into 4 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 and then remove and submerge into cold water to stop the cooking process
WHEN READY TO SERVE:
I separate the egg whites from the yolks because I like the yolk runny
Blanch the yu choy in boiling water for 1-2 minutes and then refresh with cold water and set aside
Ladle about 2 large scoops of soup base along with few slices mushrooms in a saucepan. Bring the soup to a boil. Scoop about 1 Tbsp of the meat paste you prepare earlier into the soup, continue to do so for 3-4 more times. Add the egg whites in into the soup without stirring and let the egg white turn. Add the noodles and turn off the heat
Gently transfer into serving bowl. Add yu choy, carefully add the yolk (I broke the yolk in the video :( ) garnish with crispy fried shallots, fried anchovies, green onion and serve with chili on the side if you like