Homemade Banmian Board Noodle 板麵 (Pan Mee)
Perhaps it was fated, or it was in my subconscious 😁. With no further questions, I've decided to make some homemade board noodles (block noodle/ban mian/pan me) although it is going to be a tedious process without a pasta machine.
Board noodles, or block noodles (in Mandarin called BanMian and in Malaysia it's often written as pan mee) can be made into thick or thin noodles, or thin bite size torn pieces. I'm planning to cut each strand of noodle by hand since we don't have a pasta machine, and it was traditionally made by cutting the rolled out noodle dough using a wooden block like a ruler anyway. Exactly how, I'll play it by ear and go with the flow.
What I'm quite sure about are the ingredients, as I've done this with my auntie and my cousins before.
The mixture will become a coarse and flaky lump when the egg is no longer visible. Now little by little dribble in the water whilst blending the dough by hand, till all the floury bits are bound together.
Knead the dough for a few minutes till it's rather smooth and stretchy. Divide the dough into 4 equal parts, keep 3 in the mixing bowl and cover the bowl with a damp tea towel to prevent the doughs from drying.
As we don't have a worktop that's spacious enough or with the right surface to do extensive rolling work on, I've been rolling most of my pastries on the largest chopping board I can find in the house but wasn't a good option.
Then it's time to test the texture of the noodles. Ideally, it should be served with a lot more ingredients, but I don't have all of them in the house so I just have to settle with whatever I could get my hands on. Until I have the right ingredients to make a soupy banmian or dry banmian with mushroom, here's what I did:
Fry some dried anchovies (ikan bilis) in a little oil, scoop the anchovies out and set aside. Keep the oil for tossing the cooked and strained noodles in. Add a teaspoon each of dark soya sauce and light soya sauce, mix well. Sprinkle over some ground coriander seeds, chilli flakes, chopped parsley leaves and the fried anchovies.
The noodles cooked through fine. The texture has a little stretch to the bite but is not hard, which means I've got the right amount of kneading in the dough and the right thickness of noodles cut.