Ban Mian

Based on 1 rating

10

min

Preparation

20

min

Cook

Easy

Difficulty

5

Steps

17

Ingredients

A Singaporean favorite, these thick, handmade egg noodles (mian) are named for the board (ban) they were traditionally cut on. Cooked in a savory soup, this is a perfect comfort food for rainy days!

Let's start cooking!

Chicken broth and anchovies in pot

Step 1 - Boil soup

  • In a large pot on medium-low heat, add chicken broth and dried anchovies. Allow to simmer for 20 minutes.
Dough kneaded in metal bowl

Step 2 - Form dough

  • In a bowl, add flour, 2 Tbsp cornstarch, and 1 Tsp salt. Make a well in the centre of the flour, then add in the egg. Knead into a dough, then add water Tbsp by Tbsp and continue to knead until it forms a dough.
  • Set aside, covered, to rest for 10 minutes.
Handmade noodles on board

Step 3 - Make noodles

  • Roll out dough to about 2mm thick. Dust with cornstarch, then roll into a slightly flat swiss roll. Cut sections about 1 cm thick, then unravel to reveal noodles. Set aside until ready to cook.
The egg noodles are readily available in most supermarkets if you do not want to make them from scratch
Minced meat seasoned with salt and pepper in bowl

Step 4 - Make meatballs

  • While dough is resting, make the meatballs. In a mixing bowl, add pork mince, 1 Tbsp light soy sauce, ½ Tbsp sugar, ½ Tsp cornstarch, 1 Tsp white pepper, and 1 Tsp sesame oil. Mix well, and set aside to marinate until ready to cook.
Cracked egg in pot of noodles

Step 5 - Cook ban mian

  • Bring the pot with chicken broth to a boil. Add the noodles, baby bok choy, drop Tbsps of meatballs, and 2 eggs. Boil for 2 - 3 minutes, then ladle into bowls.

Let's plate and serve!

Ban mian in bowl with chili sauce

Garnish with chili padi, 1 Tbsp deep-fried anchovies, 2 Tbsp light soy sauce, 1 Tbsp white pepper, 1 Tbsp spring onion and 1 Tsp fried shallots. Serve hot.

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