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Ban Mian

FairPrice logo
From FairPrice by Diana Gale
5.0(2)
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Level

easy

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Cooking

10 min

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Preparation

60 min

Ingredients

Servings

4
Prep
Chicken Stock
home-made preferred
500 ml
Anchovies
washed and drained
40 g
Shitake Mushrooms
rehydrated
6 stalks
Minced Pork
or chicken
200 g
Egg
1
Plain Flour
240 g
Cornstarch
1 tsp
Oyster Sauce
1⁄2 tbsp
White Pepper
ground
1⁄2 tsp
Light Soy
1⁄2 tbsp
Sesame Oil
1 tsp
Oil
1⁄2 tbsp
Salt
kosher
1⁄2 tsp
Water
60 ml
Main
Eggs
4
Cai Xin
1 bunch
Fried Shallots
2 tbsp
Fried Anchovies
1⁄4 cup
Chilli
large, sliced, optional
2 pieces

How to cook

Start boiling

  • Place the chicken stock, anchovies and mushrooms into a pot. Bring to a boil and simmer 30 minutes.
  • Drain and reserve stock and mushrooms. Remove the mushroom stems and slice. Return the sliced mushrooms into the stock.

Prepare dough

  • Add the flour, water, egg, oil and salt into a large mixing bowl. Mix until a dough forms.
  • Knead about 20 times and allow to rest, covered, in the bowl for 30 minutes.

Start mixing

  • Add the pork. Light soy, oyster sauce, sesame oil, cornstarch and white pepper into a mixing bowl.
  • Mix until well-combined.
  • Form into meatballs and set aside.
  • Wash and cut the vegetables. Set aside.

Start cooking

  • Bring the stock to a boil. Add the meatballs and cook for a few minutes until they float.
  • Divide the dough into 4 pieces. Stretch and tear into smaller bite-size pieces of dough and drop them into the soup.
  • Add the vegetables and cook another 2 minutes.

Assemble and serve

  • Break the eggs directly into the soup and remove from the heat.
  • Transfer into serving bowls and top with fried shallots and fried anchovies.
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