How to make Mee Hoon Kueh/ Ban Mian/ Pan Mee- The easiest handmade noodles that is simply delicious!

Scroll down for ingredients This hand-torn noodle dish is our family’s “gold standard” comfort food. Mee Hoon Kueh is a type of handmade egg noodle known as Ban Mian (in Singapore) or Pan Mee (in Malaysia). In Hokkien, ‘Mee Hoon’ stands for wheat flour, and ‘Kueh’ for cake. It is probably the easiest handmade noodle to make as you just tear them into small pieces. It doesn’t have to be a particular shape or size - just random pieces of dough thrown into the hot soup. We have it when we want a simple meal for lunch or when we crave a soupy dish on a wet day. It is also our favourite one pot meal when we have a near empty pantry! Our mum’s Mee Hoon Kueh triggers happy childhood memories; we are so glad that now her grandchildren will share the same memories too ❤️
MEE HOON KUEH
Ingredients:
Serves 4-5
DOUGH:
500g Plain Flour (makes 800g dough)
1 egg
1 tbsp Vegetable oil (or for a tastier batter, use Fried Onion Oil)
250ml water (maybe a little more, or less)
SOUP:
30g Ikan Bilis
20g Dried prawns
3 Small Onions
3 cloves Garlic
2.5L Water
3 tsp Salt (to taste)
1 tsp Sugar (to taste)
1/2 Chicken cube
200g Pork or Chicken
-cut into small pieces
-marinate with 2 tsp light soy sauce, a dash of white pepper, 2 tsp fried onion oil (or vegetable oil) and 2 tsp corn flour
200g Prawns
-marinate with salt and pepper
-fry in 1 tbsp vegetable oil and cook with 1-2 ladles of soup base
200g Spinach
-cut into large pieces
GARNISH:
Fried onions
Fried onion oil (1 tsp)
White pepper powder (a dash)
Fried Ikan Bilis
Cili padi
It is best to prepare Mee Hoon Kueh bowl by bowl so that the dough is perfectly cooked for each serving. You can also customise the thickness and size of dough pieces based on each diner’s preference!
Use about 500-600ml soup + 180-200g dough per person.
Video links:
How to make Crispy Fried Onion
• How to make Crispy Fri...
How to make Fried Ikan Bilis
• How to make Fried Ikan...

[@logeethanaidu654]

Dear Mrs.Soosay, these recipes are gold and thank you to you and your family for putting this up. I made this today and living overseas and not having access to authentic Malaysian food has made life much easier for me because I can nake this right at home! It tasted so good and thank you!!

[@annabelleledieu]

I spent 12 years in Malaysia and the thing my eldest daughter and I crave the most is Pan Mee!! We are Malaysian at heart when it comes to food 🥰 Thank you for this awesome recipe, we will have a cooking session this week for her 18th birthday - it's a perfect way to celebrate 🙏💙🍜🕊

[@AnneSoosayCooks]

Oh wow! That’s so lovely that you & your daughter love Malaysian food. Our mum Anne is feeling so proud that you will try this dish for your daughter’s birthday. This recipe is for Mee Hoon Kueh which is hand torn noodles. If you want it to be long noodles, cut down the water to get a firmer dough. That way you can roll the dough and cut it into strips. Hope that helps! Enjoy ❤️

[@zuejayt7061]

Thanks for sharing. Looks really yummy. Love your cheerful and handsome grandson too!!! Will be checking out your other videos for more recipe. God bless your lovely family. ✝️🙏😀😀😀👍👍👍👍

[@te6233]

niceeee. this is how mhm should be cooked. watched many recipes they just flatten the dough cut and then cook or cut and cook, those aint the kind I will like. thanks for sharing

[@lomefaatau]

Looks good. Must try

[@bungaraya6082]

Suka mee ni, terpaksa buat sendiri sbb susah cari

[@stellamike2751]

Superb.Thanks for sharing this

[@AnneSoosayCooks]

Thank you. It’s our pleasure to share 😊

[@tukm7226]

Wow, looks yummy! Thanks for sharing. How about a recipe of chilli pan mee?

[@AnneSoosayCooks]

Thank you for your compliment ❤️ Ok maybe I will do it some day… akan datang! 😄😄😄

[@theonghantan862]

Thanks for sharing🥰🥰🥰

[@AnneSoosayCooks]

Pleasure to share ❤️

[@memorylatcher]

So nice! Will def try to make it soon 💞

[@AnneSoosayCooks]

Thank you! Hope you enjoy it 😊

[@sharonmajella349]

Nice,have been wanting to get a hand on this.

[@AnneSoosayCooks]

Sharon Majella Great! Hope you like it 💗

[@maryati-gj2ef]

Thank you

[@AnneSoosayCooks]

Our pleasure to share 💗

[@swansonp8582]

Hello :). Is there a way to store the dough? I dont think i’d be able to finish all that in a day.

[@AnneSoosayCooks]

Sorry for the late reply. Wrap the balance dough tightly in clingfilm & store in the refrigerator. You will need to use it up by the next day though. It won’t keep well longer than that. Enjoy! 💗

[@swansonp8582]

@@AnneSoosayCooks thank you so much! I followed your soup recipe and it is on point!!! i feel like i was back in singapore hawker :)

[@AnneSoosayCooks]

@@swansonp8582 Thank you so much for your lovely compliment! We are so glad the recipe turned out well, and that it brought a taste of home to you 💗💗💗

[@AnneSoosayCooks]

@@swansonp8582 You can cut the dough recipe to half or one-third when you cook for fewer people

[@liongrose1173]

I just wonder - is there any difference between Pan mee and mee hoon kueh ☺
If none , Why the different name then !?

[@AnneSoosayCooks]

Hi! Both Pan Mee and Mee Hoon Kueh are made of the same dough. Pan Mee is cut into noodles, whereas Mee Hoon Kueh is hand torn into small pieces. So that would be similar to the different pastas being named according to their shape - spaghetti, fusilli, rigatoni etc. Pan Mee comes from the Hakka word ‘Ban Mian’. Mee Hoon Kueh is a Hokkien name. So that might also explain the different names. Either way, super yummy! Enjoy 💗

[@liongrose1173]

@@AnneSoosayCooks Thank You 😗😀Anne💖💓👍

[@raymond2704]

You've forgotten to show how to flatten the dough

[@AnneSoosayCooks]

Hi Raymond, sorry for the late reply. Thank you for your comment. For Mee Hoon Kueh, you can use various methods to get your dough pieces. We like to use our hands to tear the dough and put them directly into the soup. If you like you can roll the dough flat and cut into pieces before adding into the soup. Happy cooking! 💗💗💗

[@kealee6350]

This is non authentic mee Hoon kueh

[@KJotakCetek]

Haiyaaa...the way those dough stuck on you fingers shows lack of skill and experience on making of the dough.... haiyaaa

[@tukm7226]

Hey there, I’m interested to know how not to make wet dough stick at all while mixing it in the beginning.