How to cook Ban mian
Ban mian is a Singapore hawker noodle soup of hand-torn wheat dough pieces served in a savoury anchovy-based broth with minced pork, a soft egg, leafy greens and crispy fried anchovies. This home version uses a simple dough you rest, tear and boil, plus a small bowl of chilli with soy sauce to stir in at the table.
Ingredients
For the dough
- 300 g plain flour (all-purpose), plus extra for dusting
- 1/2 tsp fine salt
- 1 egg, lightly beaten
- 100 ml cold water, plus a little more if needed
- 1 tsp cooking oil
For the anchovy broth
- 40 g ikan bilis (dried anchovies), heads and guts removed
- 1.8 litres water
- 1 tbsp cooking oil
- 2 cloves garlic, lightly smashed
- 1 tsp light soy sauce
- 1/2 tsp salt, or to taste
- 1/4 tsp ground white pepper
For the minced pork
- 200 g minced pork
- 1 tbsp light soy sauce
- 1 tsp cornflour
- 1/4 tsp ground white pepper
- 1 tsp sesame oil
- 1 tbsp cooking oil
For the toppings
- 4 eggs
- 150 g baby spinach, or sweet potato leaves or small leafy greens, washed
- 30 g ikan bilis (dried anchovies), for frying
- 3 tbsp cooking oil, for frying the anchovies
- 2 spring onions, finely sliced
For the chilli dip
- 3 red chillies, sliced
- 2 bird's eye chillies (cili padi), sliced, optional
- 3 tbsp light soy sauce
- 1 tsp lime or calamansi juice
- 1 tsp sugar
Steps
- Make the dough5 min
In a large bowl, mix the flour and salt. Add the beaten egg, oil and 100 ml cold water, stirring with chopsticks until shaggy clumps form. Add water 1 tsp at a time only if there is dry flour left. - Knead the dough10 min
Tip onto a lightly floured surface and knead firmly for 8 to 10 minutes, until the dough is smooth and stiff and springs back slowly when pressed. It should feel firmer than bread dough. - Rest the dough30 min
Shape into a ball, coat with a thin film of oil, cover with a damp cloth or cling film, and rest for 30 minutes at room temperature. This relaxes the gluten so it rolls out easily. - Start the broth8 min
Dry-fry the 40 g cleaned ikan bilis in a dry pot over medium heat for 2 to 3 minutes until fragrant and lightly golden. Add 1 tbsp oil and the smashed garlic and stir for 30 seconds. Pour in the water and bring to a boil over high heat. - Simmer the broth30 min
Reduce to a gentle simmer, partially cover, and cook for 30 minutes until the broth is pale golden and tastes clearly savoury. Strain out the anchovies and garlic, return the broth to the pot, and season with 1 tsp light soy sauce, 1/2 tsp salt and the white pepper. Adjust salt to taste and keep hot. - Marinate the pork15 min
While the broth simmers, mix the minced pork with 1 tbsp light soy sauce, cornflour, white pepper and sesame oil. Let it sit for 15 minutes. - Fry the anchovy topping4 min
Heat 3 tbsp oil in a small pan over medium heat. Fry the 30 g anchovies, stirring constantly, for 2 to 3 minutes until deep golden and crisp. Lift out with a slotted spoon onto kitchen paper. They crisp further as they cool. - Cook the pork4 min
Heat 1 tbsp oil in a wok or pan over medium-high heat. Add the marinated pork and break it up with a spatula. Stir-fry for 3 to 4 minutes until no pink remains and the pieces are lightly browned. Set aside. - Make the chilli dip2 min
Combine the sliced chillies, 3 tbsp light soy sauce, lime juice and sugar in a small bowl. Stir until the sugar dissolves and set aside for diners to add to taste. - Shape the noodles10 min
Roll the rested dough on a floured surface to about 2 mm thick (roughly the thickness of a coin). Cut into 4 cm strips, then tear or pinch each strip into irregular bite-sized pieces about 3 to 4 cm wide. Dust lightly with flour to stop them sticking. - Soft-boil the eggs8 min
Bring a small pot of water to a boil, lower in the 4 eggs, and boil for 6 minutes for a soft, jammy yolk. Transfer to cold water, cool for 2 minutes, then peel carefully. - Cook the noodles8 min
Bring the broth back to a rolling boil. Drop in the dough pieces in batches so they do not clump and boil for 3 to 4 minutes. They are done when they float and a piece bitten in half has no raw white centre. Remove with a slotted spoon, dividing among four bowls. - Wilt the greens1 min
In the same boiling broth, blanch the leafy greens for 30 to 60 seconds until just wilted and still bright green. Divide among the bowls. - Assemble and serve3 min
Top each bowl with a quarter of the pork, one halved soft egg, a sprinkle of crispy anchovies and spring onion. Ladle over the hot broth, enough to cover the noodles. Serve immediately with the chilli dip on the side.
Tips
- Stiff dough is correct. If it feels too tough to roll, rest it a further 10 minutes and it will loosen.
- Roll the dough as thin as you can; thin pieces cook through quickly and stay chewy rather than doughy.
- Remove the heads and black guts from the anchovies to avoid a bitter broth.
- Cook the dough pieces in batches in a wide pot so they do not stick together.
- For a thicker, more rustic noodle, tear the pieces smaller and boil an extra minute.
Food safety and allergens
Cook the minced pork until no pink remains and the juices run clear, and keep the eggs at a full 6-minute boil or longer if serving to young children or anyone vulnerable. Store broth, pork and noodles separately in the fridge for up to 2 days and reheat the broth to a rolling boil before serving.
Contains: egg, fish, sesame, soy, wheat
Watch it being made
- Scallion Oil Noodles - How to Make Shanghai-style Cong You Ban Mian (葱油拌面)Chinese Cooking Demystified · 125,534 views · YouTube
- How to make Mee Hoon Kueh/ Ban Mian/ Pan Mee- The easiest handmade noodles that is simply deliciousAnne Soosay Cooks · 92,592 views · YouTube
- How to Make the BEST Chilli Ban Mian at HomeThe Meatmen Channel · 70,338 views · YouTube
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