Pan mee with soup

Pan mee with soup

I craved for tagliatelle and chicken soup. I decided to combined them together to have both the craving. This is like East meet West meal. I don’t have to choose between East and West but I can make them as one. I know it’s strange but it’s worth to try it.

Google: “Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide. Tagliatelle is often used by Italians in “spaghetti and meatballs” because it pairs well with chunky sauces and makes it easier to plate and handle once on the table.”

Instead of concentrating tagliatelle as just pasta meal, Western Italian food, I am going to be focusing on an inventive meal with a little of creative fun and lavished it by adding Eastern flavour. Don’t worry about what is around the next bend or people say. As long as I have food on the table, and enjoy my craving that is delicious to keep me warm in Winter. Let’s cook and give a creative name for it!!!!


700 g skinless and boneless chicken breast, cut into bite-sized cubes
12 dried shiitake mushrooms
2 Tbs vegetable oil
1/2 cup mushrooms water
800 ml chicken stock
500 g Tagliatelle

Soup flavouring

1 Tbs soy sauce
2 Tbs oyster sauce
2 Tbs Shao Xing wine
1/2 Tbs sesame oil
3 dashes white pepper
2 Tbs dark soy sauce


Heat up the pot with the oil. Add the chicken into the pot and stir for 45 seconds until lightly brown. Add the mushrooms and do a few quick stirs. Pour in the soup flavouring, mushrooms water and chicken stock; stir to combine well.

Bring to gentle boil on low heat. When the water is at a boil, put the tagliatelle in a basket for easy to lift them out. Boil until they’re cooked on the inside, but remain firm to the bite on the outside for about 30 minutes. Check that tagliatelle is quite al dente. Season with salt and pepper. Serve with a glass of white wine.

Notes: You can also use bone-in chicken (with skin) for this dish. Chicken leg quarters will be ideal. Use 2-inch knob of ginger if you like ginger.