My father found pan mee instant noodles soup that is like egg noodles except its thinner and off white not yellow. He gave me a packet to try. I decided to add in my leftover okra sambal.

Google: “Pan mee (ban mian) or literally translated to flat noodles”. Pan mee is one of my favourite noodles. I would have it in soup which my grandma cooked using baby anchovy and drumsticks as stock for soup. She would add minced pork that she had cooked in soy and oyster sauce, with little bit of deep fried baby anchovies, and added a bit of green vegetables: choy sum or kai lan.

Today I changed the recipe to finish off the leftover okra sambal. This is my simple lunch. I have written down the okra sambal recipe below for you. You have to cook the okra sambal first, before making the instant pan mee soup. It’s extra flavourful, spicy, and delicious. Let’s cook!!!

Ingredients

Okra sambal

350 g okra, trimmed and cut bite size pieces
5 Tbs garlic onion chili sauce
2 Tbs sambal olek
1 Tbs minced garlic
1 Tsp sugar
salt
pepper
oil

Pan mee soup

1 packet instant pan mee soup
hot boiling water

Method

Heat 2 Tbs oil on medium heat. Add minced garlic, garlic onion chili sauce, sambal olek, and stir, about 2-3 minutes. Add about 1 Tbs salt and 1 Tsp sugar and cook until the sugar begins to caramelise, about 5 minutes.

Bring kettle to boil. Open the instant pan mee and place in a deep bowl with its condiments. Meantime add some more oil about 6 Tbs, on medium heat, then add okra in, cook until bright green, about 3 minutes, by then it should be cook, soften a bit yet you want a tiny bit crunch. Transfer to plate and set aside.

Pour hot boiling water into pan mee soup, place pan mee soup bowl in microwave and cook pan mee noodles is cooked about 6 minutes. Now add in okra sambal, toss to mix well and place back in microwave a further 1-2 minutes to warm up okra and to boost the combined flavour. Bring out and eat. Enjoy!!!

https://helenscchin.com/2024/08/26/pan-mee-okra-sambal-soup/

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