Hakka Ban Mee (Flat Noodles)

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets



Ban Mee /Flat Noodles:

250g all-purpose flour

50g tapioca starch

1/8 tsp

½ grade A egg

110ml water

50g tapioca starch (sprinkling on dough)


300g pork bone (scalded, rinsed and drained)

60g anchovy (washed, drained and dry-fried)

1 onion (peeled and cut into 4 pieces)

½ tbsp white peppercorn

7 cups water

2 tsp salt (add in last)

Garnishing A:

6 cloves garlic (peeled and chopped)

200g minced meat

2 pieces black fungus

3 pieces Chinese mushroom


1 tsp sugar

½ tsp dark soy sauce

1 tbsp light soy sauce

1 tsp fish sauce

1 tsp Chinese cooking wine

1 tbsp oyster sauce

¼ cup water

¼ tsp ground white pepper

1 tsp sesame oil

Garnishing B:

250g sweet lead / sayur manis (use the leaves only)

80g anchovy (washed, drained and deep-fried with warm oil till crisp)

Some fried shallot

Sambal Belacan:

Blended ingredients:

15g shallot

3 pieces red chilli

5 pieces bird’s eye chilli

20g belacan (toasted)

Sauce ingredients:

2 tbsp tamarind pulp

3 tbsp water

1 ½ tbsp calamansi juice

1 ½ tsp sugar

½ tsp salt

Preparation Instructions:

  1. Sambal Belacan:
  • Combine tamarind pulp with 3 tbsp of water, let it soak for 15 minutes, strain juice and discard the dregs.
  • Add sauce ingredients accordingly into blended ingredients, mix well and set aside.
  1. Ban Mee:
  • Sift all-purpose flour and tapioca starch on the table, add salt and mix well. Make a well in the centre to form a round “wall”, pour egg and water into well. Gradually transfer the flour from the “wall” into the well and at the same time, knead to form a hard dough with a damp cloth and rest for 60 minutes.
  • Use a noodle machine to cut into noodles. Sprinkle some tapioca starch on the dough to prevent from sticking together).
  1. Soup: Combine soup ingredients in a pot, bring to a boil over high heat. Reduce to medium low heat and cook for 30 minutes. Reduce to low heat and simmer for 1 ½ hours. Add in 2 tsp of salt and mix well. Remove heat.
  2. Garnishing A:
  • Soak black fungus till expanded, trim hard stem, wash, drain, cut into strips and dry-fry, set aside.
  • Soak mushrooms till soft, trim hard stems, shred and add in cold water, bring to a boil over low heat. Remove and leave aside to cool, squeeze dry. Set aside.
  1. Heat up oil in a wok, saute garlic till fragrant, add in minced meat and stir-fry till the meat turns pale. Add in sugar, dark soy sauce, light soy sauce, fish sauce and Chinese cooking wine, stir-fry till fragrant. Add black fungus and mushroom, stir-fry for a while. Add in oyster sauce and ¼ cup of water, cover with lid and cook for about 2 to 3 minutes till the sauce is slightly absorbed. Sprinkle in ground white pepper and sesame oil, stir evenly and dish up.
  2. Pour adequate soup into a small pot, bring to a boil over high heat and add ban mee, stir and cook for about 2 to 3 minutes till the noodles become translucent and float to the surface of soup. Add in sweet leaf and scald till cooked, transfer to big bowls.
  3. Scoop in some cooked garnishing A and B on top, serve with sambal belacan.




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