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!
Step 1 - Boil soup
- In a large pot on medium-low heat, add chicken broth and dried anchovies. Allow to simmer for 20 minutes.
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.
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.
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.
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!
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.