Lazy Keto Pan Mee Recipe

Pan Mee is definitely one of our cravings during MCO. It's a great comfort food so we made it lower carb, lower GI and lazy keto. It's equally tasty and more filling with higher protein content when coconut flour was added to the dough!

Ingredients

Dough

1 3/4 cups all-purpose flour

1/4 cups coconut flour

 2 eggs

 1/4 cup water

Soup

1 cup dried anchovies, heads removed

 1/2 cups preserved turnip 大头菜

Chicken bones from 1/2 chicken

 8 cups water

Toppings

 1 cup dried anchovies, heads removed

 1 bunch Asian spinach

 1 clove garlic, finely minced

 4 oz ground pork

 4 dried shiitake mushrooms , soaked in water and stems removed, cut into strips

1 tbsp soy sauce

1tsp corn starch

1tsp water

Immerse preserved turnip in filtered water for 30mins then chopped coarsely.

Pan fry anchovies thoroughly and set aside.

Wash the chicken bones thoroughly and scald them with some hot boiling water. 

Cook the clear broth in Russel Taylors pressure cooker using the soup setting. Prepare at least 2 hours before meal time.

Do not add salt as the preserved turnips are fairly salty.

Prepare the dough by combining all the ingredients in Kenwood BM250 bread maker and turn on to preset 9- pasta dough. Cover with a damp cloth and rest for an hour.

Caramelized minced garlic, stir fry with chopped Shitake mushrooms, minced pork. 

Braise for about 5 minutes or so. Add the cornstarch and water mixture to thicken up the sauce. Dish out and set aside.

Prepare the remaining anchovies by frying with some oil. Make sure the anchovies are perfectly fried until golden brown in color and crispy. Set aside the fried anchovies.

Bring a pot of water to boil while you prepare the dough. 

For the peace of mind, I use a pasta machine to roll out the dough with the machine and cut to fettuccine shape. 

Cook the noodles in the boiling water until they float to the surface or completely cooked. Dish out using a colander.

Assemble the cooked noodles, soup and toppings.

Enjoy while hot!

Tips: 

If you have excess batter, you can refrigerate a ball of dough overnight in an airtight container to avoid drying.

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.