Dry Chili Pan Mee ( Flat Chili Noodle ) The noodles texture must be just right, not too hard neither too soft. The combination of the minced pork, bull's eye egg, the crispy fried anchovies and the indispensable flaky chili sauce give a very unique and absolutely delicious flavor. Chili pan mee has become a craze in Malaysia, especially in Kuala Lumpur. It has become a 'must-not-miss' signature noodle dish if you visit Kuala Lumpur. (Pic shows the signature flaky chili sauce in a spoon to be added to the chili pan mien at the most popular Kin Kin restaurant )

Ingredients for Flaky dried chili sauce 20 dried chili 1/2 tsp Chinese peppercorn powder 3 pips garlic 30 shallots 1 cup dried prawns, softened in hot water, then drained dry  3 cm shrimp paste (belacan) 4 cup peanut oil.     Preparation: Flaky dried chili sauce (25 minutes) (may be prepared few days earlier) Grind all ingredients quite finely. Heat oil. Add ground ingredients and fry over high heat for about 5 minutes or till fragrant. Switch to slow fire and continue stirring till chili turns flaky, dark red and fragrant. Let cool. Keep in a dry bottle, covered with chili oil for future servings. Stock concentrate (for each serving)     2 tbsp superior chicken soup.     1 tbsp fried spring onion     1 tbsp oil (left behind from fried onion)     1 tsp soy sauce     salt and pepper to taste Method Array some blanched wheat noodle in a serving plate. Add 2 tbsp of superior chicken soup stock concentrate. Add 2 tbsp flaky dried chili sauce. Garnish with poached egg, anchovies and spring onion. Break the poached egg yoke to mix well, ready to serve.                     Dry Chili Pan Mee ( dry chili flat noodle or pan mee)               Signature flaky chili sauce             ( for chili pan mee )   Fried wheat noodle (flat noodle or pan mee) Refer to fry flat vermicelli for method

          Wheat noodle (flat noodle- soup type)

Soup noodle seafood type		Soup noodle - garnished with anchovies

    Stock concentrate (for each serving)

    Method

1. Place 100 g blanched noodle in a bowl, and add enough superior chicken soup stock to more than cover the noodle.

2. Add salt, pepper, soy sauce to taste.

3. Garnish with fried garlic, fried onion, blanched green vegetables, anchovies, minced meat,
   or seafood.
4. Add 1 table spoon of dried chili seasoning, optional.
5. Serve hot.

Pan mee and yellow noodle in their un-cooked form are almost alike. Both are made from wheat flour. Physically, yellow noodle looks more yellow than pan mee due to the addition of yellow dye. Taste-wise, many people do not like the yellow noodle due to presence of alkali water added with the purpose to make it more elastic.

Pan mee is a much better version of noodle without the above mentioned additives, which are harmful to consumers' health. That is the reason pan mee is getting more popular as days go by. It is better known as Shanghai noodle, in its fresh form.

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