Dry Chili Pan Mee at Home — Springy Noodles, Crispy Anchovies
Dry chili pan mee is the KL favourite: springy noodles tossed in a savoury, slightly spicy sauce with crispy anchovies on top. The instant version gets you there in minutes — here is how to cook it and make it even better.
What is pan mee?
Pan mee (板面) means "flat noodle" — a chewy wheat noodle served two ways: in an anchovy broth (soup) or tossed dry with chilli sauce (dry). The dry chili version is the cult favourite, finished with fried anchovies, minced meat and leafy greens.
Cook the instant one right
Meet Mee Dry Chili Pan Mee comes with everything inside. The trick is three things: boil the noodles until just springy (do not overcook), drain well so the sauce is not watered down, and toss immediately with the sauce sachets while hot.
Steps (5 minutes)
- Boil the noodles to the packet time, testing for a springy bite.
- Drain thoroughly and tip into a bowl.
- Add the chilli and sauce sachets and toss hard so every strand is coated.
- Top with the crispy anchovies last so they stay crunchy.
Level it up
Crown it with a soft-boiled egg, a handful of sambal quail eggs, some blanched greens, or a spoon of minced chicken from fresh chicken. A dash more chilli if you like it fiery.
Is it halal? Where to buy
Yes — halal. Order Meet Mee Dry Chili Pan Mee from OmniCart with 2–3 day delivery nationwide and same-day groceries in KL & PJ.
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