Chilli Pan Mee | Ultimate Spicy Noodles [Nyonya Cooking]

A great 'Chilli Pan Mee' is the ultimate spicy noodles to test your tolerance of spiciness https://www.nyonyacooking.com/recipes/chili-pan-mee 'Chilli Pan Mee' is one of the popular dishes in Kuala Lumpur, the capital city of Malaysia. If you are a tourist who will be visiting Kuala Lumpur, do add 'Chilli Pan Mee' to your list of must-try food. 'Pan Mee' (板麺) literally translates into flat noodles. There are many variations of 'Pan Mee' in Malaysia. My favourite has to be 'Chilli Pan Mee', though. It must be the kick of the spiciness which is contributed by the special chilli which is topped onto the noodles. This special chilli is usually placed on the table for customers to add on to their noodles, to their hearts' content. I learnt my lesson well when I was first introduced to 'Chilli Pan Mee' as I underestimated its spiciness! It was a painful experience although delicious. Making 'Chilli Pan Mee' at home allows you to control the spiciness. Remove the seeds and membrane of the chillies to reduce the spiciness when preparing the special chilli topping. You may also blend the dried shrimps finely which is the more common practice but I really love chewing into chunks of dried shrimps. However, if you are preparing this for guests who are not used to dried shrimps, I would highly recommend that you do not use too much of them but instead reduce the amount by half. More dried chillies may be added instead. I had received feedbacks from a few friends who found dried shrimps to be too fishy for their liking. Do sauté the chilli topping until it has browned and that would also reduce the fishiness of the dried shrimps. I used homemade wheat noodles but it is not a must. Replace it with store bought thick wheat noodles or egg noodles, if that is your preference. That would do the trick too. Once the noodles are cooked, add a few drops of vegetable oil or shallot oil to prevent the noodles from sticking together. As I had mentioned, I made a vegetarian version the very next day after recording this video. All I did was to replace the meat with minced shiitake mushrooms which were first marinated and then sautéed. The result was just as fantastic! If sweet potato leaves are available, add them to the soup and that would add some sweetness to the lightly salted soup. Mix the noodles thoroughly and enjoy 'Chilli Pan Mee' immediately. Foodies need your help! Contribute to the subtitles here: /timedtext_video?v=E_jVSDZ-DR8&ref=share RELATED RECIPE IDEAS: Malaysian Curry Noodles with Coconut Milk: https://www.nyonyacooking.com/recipes/nyonya-laksa Malaysian Stir-Fried Rice Noodles: https://www.nyonyacooking.com/recipes/char-kway-teow Malaysian Sour and Spicy Fish Soup Noodles: https://www.nyonyacooking.com/recipes/assam-laksa Fried Shallots and Shallot Oil: https://www.nyonyacooking.com/recipes/fried-shallots-and-shallot-oil Homemade Wheat Noodles (without Egg): https://www.nyonyacooking.com/recipes/homemade-wheat-noodles-without-egg Chinese Steamed Glutinous Rice with Chicken: https://www.nyonyacooking.com/recipes/chinese-steamed-glutinous-rice New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned. SOCIAL NETWORKS: Nyonya Cooking: http://nyonya.tv/nyonyacooking Facebook: http://nyonya.tv/facebook Instagram: http://nyonya.tv/instagram Twitter: http://nyonya.tv/twitter Pinterest: http://nyonya.tv/pinterest The idea behind Nyonya Cooking: Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century. Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking

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