Pan Mee Recipe (Hakka Flat Noodle Soup)

All-purpose flour: The base for making the flat noodles, providing structure and texture.

Salt: Enhances the flavor of the noodles and the soup.

Water: Used to form the dough for the noodles.

Chicken broth: The flavorful liquid base of the soup, adding depth and richness.

Mushrooms: Adds an earthy flavor and texture to the soup.

Ground pork: Provides a savory and hearty element to the dish.

Garlic: Adds aromatic depth and flavor to the soup.

Soy sauce: Contributes a salty and umami taste to the broth.

Sesame oil: Adds a nutty aroma and enhances the overall flavor.

Spinach: Provides a fresh and vibrant green element to the soup.

When kneading the dough, ensure it is smooth and elastic by pressing it with the heel of your hand and folding it over itself repeatedly. This process helps develop the gluten, giving the noodles a better texture. If the dough feels too sticky, dust it lightly with flour; if it's too dry, add a few drops of water. Letting the dough rest for 30 minutes allows the gluten to relax, making it easier to roll out and cut into flat noodles.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the dish healthier.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• water - Substitute with vegetable broth: Vegetable broth adds more depth and flavor to the noodles compared to plain water.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative that still provides a rich flavor.

• sliced mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms have a more intense, earthy flavor that can enhance the soup.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and can absorb flavors well.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• sesame oil - Substitute with olive oil: Olive oil is a healthier option with a different but pleasant flavor profile.

• spinach - Substitute with kale: Kale is a more robust green that holds up well in soups and adds a slightly different texture and flavor.

• Allow the Pan Mee to cool completely before storing. This prevents condensation, which can make the noodles soggy.

• Transfer the noodle soup to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the vegetables and meat fresh.

• For longer storage, place the airtight container in the freezer. The Pan Mee can be frozen for up to 2 months without significant loss of flavor or texture.

• When ready to eat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the noodles and broth.

• Reheat the Pan Mee on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the noodles from sticking to the bottom of the pot.

• If the broth appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.

• Taste and adjust the seasoning with a bit more soy sauce or sesame oil if needed, as freezing can sometimes dull the flavors.

• Serve the reheated Pan Mee hot, garnished with fresh spinach or additional sliced mushrooms if desired, to enhance the freshness and presentation.

• Stovetop method: Pour the leftover Pan Mee soup into a pot. Heat over medium heat, stirring occasionally, until the broth and noodles are thoroughly warmed. Add a splash of chicken broth if needed to maintain the desired consistency.

• Microwave method: Transfer the Pan Mee soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute intervals if necessary until the soup is hot.

• Double boiler method: Place the Pan Mee soup in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the soup is heated through. This gentle method helps maintain the texture of the noodles and spinach.

• Oven method: Preheat the oven to 350°F (175°C). Transfer the Pan Mee soup to an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, or until the soup is hot. Stir halfway through to ensure even heating.

• Steamer method: Place the Pan Mee soup in a heatproof bowl. Set the bowl in a steamer basket over boiling water. Cover and steam for about 10-15 minutes, or until the soup is thoroughly heated. This method helps retain the flavors and textures of the mushrooms and ground pork.

• Mixing bowl: To combine the flour and salt, and to knead the dough.

• Rolling pin: To roll out the dough into flat sheets before cutting into noodles.

• Knife: To cut the rolled-out dough into flat noodles.

• Pot: To bring the chicken broth to a boil and cook the ingredients.

• Wooden spoon: To stir the ingredients in the pot.

• Measuring cups: To measure the flour, water, and other ingredients accurately.

• Measuring spoons: To measure the soy sauce, sesame oil, and salt.

• Garlic press: To mince the garlic cloves efficiently.

• Ladle: To serve the hot soup into bowls.

Prepare ingredients in advance: Chop garlic, slice mushrooms, and measure out soy sauce and sesame oil before starting.

Use pre-made broth: Opt for store-bought chicken broth to save time on making it from scratch.

Pre-make dough: Knead and rest the dough the night before, then refrigerate.

Quick-cook pork: Use a non-stick pan to cook ground pork faster before adding to the broth.

Batch cook: Double the recipe and freeze half for a quick meal later.

Use a pasta maker: Speed up noodle making by using a pasta maker instead of rolling by hand.