Ingredients

  • Serves 2 people
  • 90 g pork mince

  • 1.5 L chicken broth

  • 30 g dried anchovies

  • 150 g plain flour

  • 3 eggs

  • 2 tbsp + ½ tsp cornstarch

  • 1 stalk baby bok choy

  • 1 tbsp deep-fried anchovies

  • 1 chili padi (sliced)

  • 1 tbsp spring onion

  • 1 tsp fried shallots

  • 3 tbsp light soy sauce

  • 1 tbsp + 1 tsp white pepper

  • ½ tbsp sugar

  • 1 tsp sesame oil

  • 1 tsp salt

  • 70 ml water

Ban-Mian
Recipe Courtesy of
Asian Food Network

Ban-Mian

A Singaporean favorite, these thick, handmade egg noodles (mian) are named for the board (ban) they were traditionally cut on. Cooked in a savory soup, this is a perfect comfort food for rainy days!
  • Easy
  • 10 min
  • 20 min
  • 10 min
  • 5 steps
  • 17 Ingredients
  • Easy
  • 5 steps
  • 17 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Boil soup

    • In a large pot on medium-low heat, add chicken broth and dried anchovies. Allow to simmer for 20 minutes.


  2. Form dough

    • In a bowl, add flour, 2 tbsp cornstarch, and 1 tsp salt. Make a well in the centre of the flour, then add in the egg. Knead into a dough, then add water tablespoon by tablespoon and continue to knead until it forms a dough.
    • Set aside, covered, to rest for 10 minutes.


  3. Make noodles

    • Roll out dough to about 2mm thick. Dust with cornstarch, then roll into a slightly flat swiss roll. Cut sections about 1 cm thick, then unravel to reveal noodles. Set aside until ready to cook.

    | The egg noodles are readily available in most supermarkets if you do not want to make them from scratch

    Make noodles


  4. Make meatballs

    • While dough is resting, make the meatballs. In a mixing bowl, add pork mince, 1 tbsp light soy sauce, ½ tbsp sugar, ½ tsp cornstarch, 1 tsp white pepper, and 1 tsp sesame oil. Mix well, and set aside to marinate until ready to cook.


  5. Cook ban mian

    • Bring the pot with chicken broth to a boil. Add the noodles, baby bok choy, drop tablespoons of meatballs, and 2 eggs. Boil for 2 - 3 minutes, then ladle into bowls.
    Cook ban mian


Plate and Serve!

Garnish with chili padi, 1 Tbsp deep-fried anchovies, 2 Tbsp light soy sauce, 1 Tbsp white pepper, 1 Tbsp spring onion and 1 Tsp fried shallots. Serve hot.

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 2 people
  • 90 g pork mince

  • 1.5 L chicken broth

  • 30 g dried anchovies

  • 150 g plain flour

  • 3 eggs

  • 2 tbsp + ½ tsp cornstarch

  • 1 stalk baby bok choy

  • 1 tbsp deep-fried anchovies

  • 1 chili padi (sliced)

  • 1 tbsp spring onion

  • 1 tsp fried shallots

  • 3 tbsp light soy sauce

  • 1 tbsp + 1 tsp white pepper

  • ½ tbsp sugar

  • 1 tsp sesame oil

  • 1 tsp salt

  • 70 ml water

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.