Recipe: Recipe for Ah Bin

Pan Mee are Malaysian noodles. I undestand from your message that you are interested in a soup prepared with Pam Mee. Here is an article that discuss the Pam Mee versions:
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"Sweet potato leaves enhance noodle dishes"

By BAVANI M
PAN MEE STALL
Kedai Kopi Meng Seng
No. 31 Jalan 5/38D
Taman Sri Sinar
Segambut
Kuala Lumpur
03-6275 8016
Business Hrs: Daily, 7am-3pm

If you love pasta, then you'll enjoy the Malaysian version of it called pan mee.

Pan mee is flat flour noodle. Literally translated "pan" means "plank", which is what the dough looks like - a piece of plank.

Soon boiling the pan meenoodles at her stall in Taman Sri Sinar.

It is made from wheat flour, eggs and water and sized and shaped differently according to the noodle variety. Pan mee is either stringy, flat or square-shaped,

There are many restaurants and coffee shops selling these noodles and one of the more popular outlets is the small stall located within the Kedai Kopi Meng Seng.

The coffeeshop is located near Angsa Apartments and Sekolah Kebangsaan Taman Sri Sinar in Segambut.

The stall is run by 34-year-old Soon Kwee Heong who has been selling pan mee for the past five years in the area.

Soon learnt the trade from her mother Lim Geok Horn who also sells these noodles from her stall in Damansara.

Two versions of pan mee are available from Soon's stall - soup and konlo style, or the dry version.

The soup version comes with the noodles served in a thick soup made from anchovy stock and garnished with mushrooms, minced pork, potato leaves and fried crispy anchovies.

The pan meeis prepared fresh daily.
"Most of my customers prefer the soup version with their noodles 'torn' ("torn" is a method of preparing the noodles for serving)," said Soon.

"But there are some who like their pan mee spaghetti style or another flatter version of the spaghetti," she added.

When I visited Soon's stall with a friend recently, I decided to try the flat noodles while my friend opted for the "torn" version.

When my noodles arrived, I realised it looked like fettuccine.

The pan mee is served with slices of mushrooms, minced pork, potato leaves and crispy anchovies in hot anchovy stock soup.

The noodles were smooth and firm and fresh. Soon told us she prepares a fresh batch daily.

My friend enjoyed the sweet potato leaves with the noodles and ordered a bowl of soup with just potato leaves in it. According to him it was good for the complexion.

We also sampled the "konlo" style noodle.

A bowl of soup with fish balls, mushrooms slices and generous amounts of potato leaves complemented this dish.

Soon assured us that if we don't want minced pork in our dish we can opt for fish balls instead.

"We get customers who don't like potato leaves so we give them pak choi instead," she said.

Soon starts business as early as 7am and she said peak hours are after 9am on weekends.

The pan mee is sold at RM2.70 (small) and RM3.20 (big) per bowl.
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Hokkien Mee or Soup Noodle Hokkien Style

250 gm beehoon (rice vermicelli) - soaked to soften
250 gm yellow mee - parboiled
250 gm bean sprouts
100 gm kangkon (water convolvulus) - cut into 3 cm lengths
2 tsp oil
250 gm prawns - removed shells and boiled in 3 cups of water
1 piece lump sugar
250 gm pork ribs - boiled in 4 cups of water
150 gm ground chillies
1 tsp salt
10 finely sliced shallots - fried in oil till golden (keep in air tight container if not used immediately)
Ingredients to be blanched

To prepare soup:
Heat oil and fry chillies over slow fire till fragrant

Remove half chillies to serve with mee

To the remaining chillies in the pan, add prawns, pork ribs, lump sugar, prawn and pork stock.

Check for flavour by tasting constantly.

To serve:
Put beehoon, yellow mee, bean sprouts and kangkong (subsitute spinach if prefer) into a serving bowl

Garnish with prawns and pork ribs

Laddle hot soup onto mee and sprinkle some shallots and chillies

FYI: Hokkien is a Chinese dialect and is almost similar to the Taiwanese language. May have origins in the Fujian province in China. This dialect is commonly spoken among Chinese Asians in Penang, Malaysia.