Recipe of Mala-Inspired Dry Pot Pan Mee
A flavourful twist on classic pan mee, inspired by the bold aroma of mala dry pot. Wok-tossed dry, the noodles are coated in fragrant spices and paired with a generous mix of sweet corn, broccoli, protein-rich meats, assorted fish balls, and juicy prawns, creating a satisfying balance of spice, texture, and savoury depth. Perfect for quick meals, sharing with friends, or easy potluck gatherings, this dish delivers big flavour with simple preparation.
Ingredients
- 1 block of Vit’s pan mee noodles
- Chicken cubes or diced chicken
- Prawns, peeled and deveined
- Broccoli florets
- Sweet corn
- Enoki mushrooms
- Lotus root, sliced
- Assorted fish balls
- 1 bowl mala paste or sambal paste
- Red Eagle Oil (for stir-frying)
- Salt or MSG (optional, to taste)
- Dark soy sauce (for colour enhancement)
- Spring onions or celery leaves (for garnish)
Method
- Bring a pot of water to a boil. Blanch the corn, lotus root, enoki mushrooms, and broccoli until just tender. Remove and set aside. Discard the water and rinse the pot thoroughly to avoid cross-contamination.
- Refill the pot with fresh water and bring to a boil again. Cook the pan mee noodles for approximately 3 minutes or until al dente. Drain and set aside.
Heat a pan over medium heat and add a small amount of Red Eagle Oil. Once the oil is hot, add the mala paste or sambal paste and stir-fry until fragrant and the oil begins to separate. - Add the chicken and prawns, cooking until the chicken is fully cooked and the prawns turn orange.
- Add the assorted fish balls and stir-fry until evenly heated through.
- Add the cooked noodles and blanched vegetables to the pan. Toss well until everything is evenly coated and aromatic.
- Season with salt or MSG according to taste, then add a small amount of dark soy sauce to enhance colour.
- Transfer to a serving bowl or pot. Garnish with spring onions or celery leaves, then enjoy while hot.
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