Chilli pan mee has to be the ultimate noodles dish to test your tolerance of spiciness. Originating from the Hakka kitchen, chilli pan mee is one of the popular noodle dishes in Kuala Lumpur, the capital city of Malaysia.

---------------------------------------------

Ingredients:
150 g minced chicken
1 tbsp light soy sauce
1 tsp dark soy sauce
1⁄2 tbsp oyster sauce
1⁄4 tsp pepper
1⁄2 tsp sugar
500 ml water
20 g dried anchovies
5 tbsp oil
1 shallot(s)
1 garlic clove(s)
1 chilli peppers (fresh)
15 chilli peppers (dried)
15 g shrimps (dried)
2 egg(s)
2 wheat noodles
chinese flowering cabbage/choy sum

Step 1 of 7:
Marinate minced meat with soy sauce, oyster sauce, dark soy sauce, pepper and sugar. Set aside.

Step 2 of 7:
Boil water, add dried anchovies into the pot and let it simmer for at least 30 minutes.

Step 3 of 7:
In a pan, heat oil at medium heat to fry the rest of the dried anchovies until golden brown. Leave aside for garnishing.

Step 4 of 7:
Using the same pan, sauté sliced shallots and minced garlic in oil until fragrant. Then, add marinated minced meat and sauté until cooked. Set aside.

Step 5 of 7:
To prepare chilli topping, pound fresh chilli and dried chillies. Separately pound dried shrimps roughly. Heat oil in a pan. Sauté dried shrimps until fragrant, then add pounded chillies. Continue to sauté chilli topping until the colour changes to a darker shade. Set aside.

Step 6 of 7:
Prepare poached eggs by stirring boiling water in one direction. Then, drop an egg into the pot. Allow the egg to cook for 3 minutes, then remove from boiling water.

Step 7 of 7:
Boil wheat noodles until cooked. To assemble chilli pan mee, place wheat noodles in a bowl with some fried anchovies, minced meat, chilli topping, 'choy sum' (vegetables) and poached egg. Garnish with spring onions and fried shallots (optional).

Source:
https://www.nyonyacooking.com/recipes/chili-pan-mee~HkkB_PsvM9-Q