Mee Hoon Kueh | Umami Handmade Noodle Soup | 面粉粿 | 板面

Mee hoon kueh is hidden gem among singapore and malaysia street food. From the satisfying texture of hand pulled noodles to the ultra umami noodle broth, this recipe will show you how to make mee hoon kueh soup from scratch, dough included. Dish also known by other names including pan mee soup, ban mian, mi hun kueh, mee hun kueh, and mee hoon kway.
0:00 Intro
0:12 Prepare dough for noodles
1:00 Prepare toppings and soup base
2:17 Add water and simmer noodle broth
2:35 Hand pull the noodles and cook
3:14 Add vegetables
3:29 Ready to enjoy
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The full recipe is below
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Noodle:
250g plain flour
¾ tsp salt
1 egg
2 tsp vegetable oil
50ml water
Pork:
180g pork loin, sliced thinly
2 tsp soy sauce
¼ tsp white pepper
1 tsp corn starch
Broth and topping:
125g shallot, sliced
50g ikan bilis / dried anchovies, washed and dried
25g dried shiitake mushroom, rehydrated and sliced thinly
100g bok choy, cut 5cm
6 fish ball (optional)
¾ tsp salt
½ tsp white pepper
1¼ litre water
Vegetable oil
Prepare the noodle first by mixing plain flour and salt until evenly combined.
Make a well in the middle and add egg and oil.
Beat egg and slowly incorporate flour.
Add small amount of water at a time until the dough starts to come together.
It should be coarse and dry on the outside.
Knead until it comes together into a slightly moist but not sticky dough.
Cover and leave to rest for at least 1 hour.
Mix pork ingredients and leave to marinate for 30 mins.
Prepare topping by frying shallot in vegetable oil on low medium heat.
Add pinch of salt and stir occasionally so it cooks evenly.
Fry for 10-15 mins until it turns golden brown.
Remove and set aside.
In the remaining oil, add ikan bilis and fry on medium heat for 2-3 mins.
Set aside ¾ of the ikan bilis, which will be used as topping along with fried shallots.
Prepare broth.
Discard around ½ of the above oil from the wok and push the remaining ikan bilis to the side.
Add mushroom and fry for 2-3 mins.
Add marinated pork and briefly fry to seal the surface.
Incorporate ikan bilis back into the center of the wok and briefly stir to combine.
Add water, fish balls, salt, and white pepper and briefly stir to combine.
Bring to the boil then reduce heat and simmer for 15 mins.
In the meantime, make noodles from the rested dough as shown.
Add noodles to broth and cook on medium heat for 4-5 mins.
Add bok choy and cook for another 1-2 mins.
Serve immediately topped with fried shallot and ikan bilis.
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[@MADHURSATHERANNAGHOR]

Very nice...👍

[@Yummeth]

thank you :)