This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!

Chili pan mee is a popular Malaysian dry noodle dish that is spicy, flavourful yet comforting at the same time. It typically consists of hand-pulled noodles topped with crispy anchovies, minced meat, fried shallots, egg and chili flakes or sambal. In this recipe, we will be making an easy eggplant & mushroom mince accompanied by homemade sambal paste.

Originating in Kuala Lumpur, this dish is a modern twist on traditional pan mee (also known as ban mian), which was originally served in soups. Chili pan mee has become a beloved comfort food in Malaysia – it’s fiery and a delicious balanced meal.

Ingredients You Need

  • homemade sambal paste
    • dried red chillies
    • shallots, garlic cloves
    • fresh red chilli – use small chili padi for more spice!
    • vegan sambal belacan – optional but gives that ‘shrimp’ flavour like traditional sambal
    • neutral oil – you can also use olive oil
    • sweetener – you can use agave, maple syrup for refined sugar free options
  • mushroom eggplant mince
    • shitake mushrooms – you can use other mushrooms too!
    • eggplant
    • toasted sesame oil
    • garlic
    • sauces – light soy sauce, dark soy sauce, vegan oyster sauce
    • sweetener – you can use agave, maple syrup for refined sugar free options
  • toppings
    • blanched greens – kailan, bokchoy or spinach
    • flat pan mee noodles
    • dark soy sauce and toasted sesame oil

Gluten free substitutions: Use gluten free soy sauce, tamari or coconut aminos. Use gluten free soy sauce instead of dark soy sauce. Substitute vegan oyster sauce with 1/2 tbsp mushroom seasoning. Use flat rice noodles or brown rice noodles instead of pan mee (which is usually wheat based!)

Allium free substitutions: For sambal, omit shallots and garlic. Instead add about 2 more dried red chilies. For mushroom eggplant mince, substitute garlic with a pinch of asafoetida (hing).

Chili Pan Mee with Mushrooms & Eggplant

This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Malaysian
Keyword: malaysian, noodles, spicy
Servings: 2

Ingredients

Homemade Sambal Paste

  • 4 dried red chilies 6 if allium free
  • 2 shallots
  • 3 cloves garlic
  • 1 fresh red chili
  • 1 tsp vegan shrimp paste / sambal belacan
  • 3 tbsp neutral oil
  • 2 tsp coconut sugar
  • 1/2 tsp salt add more if needed

Mushroom-Eggplant Mince

  • 4-5 shitake mushrooms
  • 1 medium eggplant
  • 1 tbsp sesame oil
  • 2 cloves minced garlic
  • 1.5 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1/2 tbsp vegan oyster sauce
  • 1 tsp sweetener
  • 1/2 tsp white pepper
  • 1 tsp cornstarch +1tbsp water

Toppings

  • 2 servings ban mian noodles
  • 4 stalks kailan or bok choy
  • 1 tbsp dark soy sauce
  • 2 tsp toasted sesame oil

Instructions

  • Soak dried red chilies in boiling water for 1-2 minutes.
  • Blend the soaked dried chilies, shallots, garlic, fresh chili, a splash of water into a smooth paste.
  • Heat oil in a pan, and stir-fry the chili paste over medium heat for 2-3 minutes until fragrant and slightly darker. Add coconut sugar, fry for a minute and set aside.
  • Boil ban mian noodles of your choice according to package instructions. Drain the noodles AND save the noodle water!
  • Mince mushrooms and eggplant in a blitzer or chop them up finely (this is more time consuming).
  • Heat a little oil in a pan and add minced garlic. Saute for 30 seconds on low flame.
  • Add minced eggplant, mushrooms and saute them until they are half cooked. Add soy sauces, vegan oyster sauce, coconut sugar, a splash of noodle water and continue sautéing them.
  • Add white pepper, corn starch slurry and simmer for 2-3 minutes with the lid closed.
  • Divide the noodles into bowls. Mix in 1/2 tbsp dark soy sauce and 1 tsp sesame oil into 1 serving of noodles. Top with blanched greens, mushroom eggplant mince and sambal.
  • Mix everything together before eating. Enjoy!

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