Pan Mee (Thick Noodle)
Available at most districts
Clear broth of anchovies stock
Fried anchovies, Minced pork, Mushrooms
Available (minced chicken used instead)
Pan Mee is one of the most wide-spread chinese cuisine in Malaysia. It is believed that this noodle was first popularized by the Hokkien-Chinese community. In chinese pinyin are, 板麺, and pronounced as ban mian.
Traditionally, pan mee is served in soup, with dried anchovies, minced pork, mushrooms, and vegetable. However, nowadays some hawker stalls have created they own recipe by mixing other dishes and serve dry. Other reason are due to the district influence and environment factors.