Vegan Chili Pan Mee 板面
A vegan twist on a famous Hakka-Malaysian noodle dish ! Savoury homemade noodles topped with chickpea mushrooms and paired with a spicy chili paste. Perfect for breakfast, lunch and even dinner !
Equipment
- Rolling Pin
- Food Processor
Ingredients
Noodles
- 1 cup all-purpose flour
- ¼ cup water
- ¼ tsp salt
Chili Paste
- 2 red chilis deseeded, chopped
- 1 dried red chili deseeded, chopped
- 1 tsp red chili flakes
- 1/2 red onion diced
- 1 tbsp vegetarian fish sauce*
- salt & sugar to taste
Chickpea Mushroom Topping
- ¾ cup cooked chickpeas 125g, lightly mashed**
- 4 shiitake mushrooms sliced
- 2 garlic cloves minced
Black Sauce
- 1½ tbsp light soy sauce
- 2 tsp thick soy sauce
- 1½ tbsp vegetarian fish sauce*
- 1 tbsp sesame oil
- pepper to taste
Soup
- 1 cup vegetable stock ***
- 2 cups water
- 3 tbsp vegan fish sauce
- 1 tbsp oil
- salt & pepper to taste
To Serve
- 1 piece black fungus soaked in water until soft, sliced
- 200 g leafy vegetable of choice
Instructions
Dough
- Mix flour and salt in a small mixing bowl until well combined, then add water and combine until a soft dough forms. Add a little flour if dough is too sticky, or a little water if dough is too dry.
- Place dough on to a lightly floured surface and knead for a few minutes until soft. Place into a lightly oiled bowl covered with a clean cloth and let rest.
Chili Paste
- Add all the chili paste ingredients, except the oil, into a food processor and blend. Scrape down the sides every so often to ensure everything is blended evenly.
- Drizzle in oil while blending to form a slightly watery paste.
- Transfer to a pan and cook on medium heat until it reduces into a thicker paste, around 15-20 minutes. Prepare the rest of the ingredients while keeping an eye on the paste. Once the paste is reduced, set aside.
Chickpea Mushroom Topping
- Combine all the sauce ingredients together. Mash the chickpeas gently with a fork and set aside.
- In a pan, fry the garlic with some oil until slightly browned and fragrant. Then add chickpeas and shiitake mushrooms, and half of the sauce mixture. Cook for a few minutes then set aside.
- In the same pan, add oil and black fungus slices, stir until cooked then set aside.
Soup
- Meanwhile, add vegetable stock, water, vegan fish sauce, oil, salt and pepper to a small pot and bring to a boil.
- Add leafy vegetables and turn off the heat. They should cook pretty fast (depending on what kind of vegetable you use).
Noodles
- Roll out the dough into a rectangular-ish shape on a floured surface. Make sure to roll it as thin as possible without the dough tearing. Add more flour if the dough starts to stick to the surface.
- Cut the dough into noodle strips. I like mine a little thicker :)
- Cook noodles in pot of boiling water (or even in the soup if you like). Remove the noodles once they start to float, around 30 seconds.
- In a pan, add the cooked noodles and the remaining half of the sauce mixture. Stir until sauce evenly coats the noodles.
To Serve
- Toss all ingredients together and enjoy with a bowl of soup !
Notes
*I tested omitting the fish sauce, and it didn't have the same kick of flavour so I wouldn't recommend skipping it ! You can use store-bought vegetarian fish sauce. I made my own homemade vegetarian fish sauce using nori seaweed and taucu (bean paste).
**I like to mash the chickpeas lightly so that they absorb the sauce better, but still have some chew to them ! Check out my guide on dried chickpeas.
***The concentration of vegetable stock depends on the type you use (store-bought, cubes, homemade), so amount of water and vegetable stock you need may vary. Here's my guide on homemade veggie stock.
Recipe adapted from asianinspirations
Tried this recipe?Let us know how it was!