M'sian 'Pan Mee'/'Mee Hoon Kueh' (similar to Korean 'Sujebi')

I ate this a lot as a kid. As I cook this, I still can remember vividly how my mom or grandma would stand by the stove and tear the dough and throw them in the pot. Back then when I was a kid, i found it very interesting. I will be playing with the dough and making all kinds of shapes to throw them in the soup. ahhh...good memories...Really miss those days!

For the Dough:

• 240g flour
• 130cc water(3/4 cup) * flour and water can be more or less, it all depends on the dough consistency!
• 1 egg
• pinch of salt
• 1 tsp of EVOO

1. Mix all ingredients together into a dough. Knead the dough for 5 to 10 minutes. Then shape the dough into a ball, cover and leave to rest for about an hour or so.

Soup Base:

• Handful of anchovy (I prefer pre-fried it first before throw in the soup)
• any leafy vegetables (spinach, bok-choy, choy-sum/mustard green or even napa cabbage)
• 1000cc water (6 cups)
• few cloves of minced garlic
• some chopped scallion

1. Heat pot, add some oil, saute the garlic, then add in the water and a pinch of salt.
2. Knead the dough a bit more. Then tear the dough into small thin pieces and drop it into the boiling soup.
3. Add in the vegetables. Let it simmer for a few minutes. and then the fried anchovies.
4. Once the dough is cooked. Season with salt, white pepper and a bit of soy sauce.
5. Garnish with scallion and serve.

note:- M'sian Mee hoon Kueh are very similar to Korean 's Sujebi . The methods are the same but minus the kelp. You can add eggs, pork etc. For spicy version - chopped bird’s eye chili serve with soy sauce as dipping sauce.