Weird Dry Pan Mee

Note 1 : After multiple try and error, this is the one I developed to suit my tastebud.

A. Soy sauce

2 tbsp oyster sauce

2 tbsp dark soy sauce

1 tbsp mirin

1/2 tbsp white sugar

1/2 tbsp sesame oil

1/2 tbsp vinegar

1/4 cup water

A little corn starch slurry

1. Boil everything except corn starch slurry. Adjust to taste.

2. Add in corn starch slurry and thicken to taste.

3. Transfer to bowl once done.

B. Ground chicken bulgogi

2 chicken breasts* (separate the bones)

1/2 inch ginger*

2 cloves garlic*

1/4 holland onion*

1/2 apple*

1 shiitake mushroom, sliced

1/2 cup water

2 tbsp soy sauce

1/2 tbsp sugar

1/2 tsp salt

1 tbsp vinegar

Capsicum, cubed

1. In the previous pot used to make soy sauce, boil chicken bones and mushroom with water, soy sauce, sugar, salt, and vinegar until well flavoured.

2. Grind all (*) until it forms into fine paste. Add the paste into the broth and keep stirring.

3. Add in capsicum and cook the meat until tender.

C. Noodles & Garnishes

Pan mee / knife cut noodles

Chilli oil (I skip sometimes)

Fishball, blanched

Bak choy, blanched

Anchovies, fried

Herbs (spring onion (I skipped), coriander, basil, carrots, mint, salad)

Fried onions

Sesame seeds

Half-boiled egg (I skipped)