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Handmade Ban Mian



Serving: 3-4pax


[Ban Mian]

  • 100g water

  • Pinch of salt

  • Pinch of baking soda

  • 250g all-purpose flour


[Stock]

  • 1.6kg chicken bones

  • 3.6L water

  • 20g ginger - peeled and smashed

  • 200g toasted ikan billis

  • 1pc toasted dried flat fish

  • 4pcs scallions - bottom part only


[Minced Meat]

  • 300g minced meat

  • 0.5 tsp sugar

  • 1 tbsp light soy sauce

  • 2 tsp cornstarch

  • 1 tsp sesame oil


[Mushrooms]

  • 2 tbsp cooking oil

  • 2 garlic cloves - peeled and minced

  • 3 shallots - peeled and minced

  • 10pcs Chinese mushroom - soaked till soft and sliced, reserve 160ml soaking water

  • 0.5 tbsp oyster sauce

  • 1 tsp light soy sauce

  • 1 tsp dark soy sauce

  • 1 tbsp shaoxing wine

  • 0.5 tsp pepper

  • 0.5 tsp sugar


[Other Ingredients]

  • 6-8 prawns - rinsed and trimmed

  • 100g choice of leafy vegetable - e.g. bok choy, nai bai, choy sum

  • 4 eggs


[Steps]

  1. In a small mixing bowl, add in water, salt and baking soda, mix well.

  2. In a large mixing bowl, add in flour and pour water mixture in, mix well and gradually knead it into a smooth dough, about 1-2mins.

  3. Wrap dough with plastic wrap and let rest for 30mins.

  4. Unwrap dough, knead it for another 1-2mins. Wrap it again and let rest 1hr.

  5. Meanwhile, prepare the stock. Blanch bones till you see scums floating. Drain and rinse bones.

  6. Then, transfer bones into a large pot. Add in all of stock ingredients and let boil for 2hrs. Filter stock and set aside.

  7. In a mixing bowl, add in minced meat ingredients, mix well, covered and set aside.

  8. In a heated pan with oil, add in garlic and shallots, and stir-fry till fragrant.

  9. Add in mushrooms and stir-fry. Followed by oyster sauce, light and dark soy sauce, wine and stir-fry till cooked.

  10. Then, add in pepper and sugar, mix well, followed by mushroom water. Mix well and let simmer for 30mins.

  11. Back to the noodles. On a clean worktop, dust it with some flour. Place dough on table and dust it with some flour too.

  12. Flatten the dough out with a rolling pin till it is thin. Dust flour over and fold it up - 3-4 folds, and slice it into strips. Fluff noodles up slightly and set aside.

  13. Stock should be ready by now, strain it.

  14. Per portion, add in minced meat in small portions, followed by noodles. Then, prawns and vegetables, and lastly, crack in an egg.

  15. When done, pour into a serving bowl.


Adapted from themeatmen

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