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Japanese Tang OhNoodles⏱ 30 minServes 2

Japanese Tang Oh Chili Pan Mee

Malaysian flat noodles with spicy chili sauce, crispy anchovies, minced pork, and Aeroveg Japanese Tang Oh — a peppery, comforting bowl ready in 30 minutes.

Japanese Tang Oh Chili Pan Mee
Chili pan mee is a Malaysian hawker staple — flat wheat noodles piled with minced pork, crispy ikan bilis, and a runny poached egg, unified by a house-made chili sauce that is all at once spicy, umami-rich, and slightly vinegary. Aeroveg Japanese Tang Oh, blanched briefly and layered in, brings a clean, slightly chrysanthemum-floral bitterness that cuts through the richness of the pork and anchovy in a way no other green quite manages. This version keeps things achievable for a home kitchen without compromising any of the flavour.

Method

  1. Fry the anchovies. Heat oil in a frying pan over medium heat. Fry dried anchovies for 3–4 minutes, stirring frequently, until golden and crispy. Drain on paper towels and set aside.
  2. Cook the pork. In the same pan, add garlic and stir-fry for 30 seconds. Add minced pork and cook, breaking it up, for 4–5 minutes until cooked through. Season with soy sauce and white pepper.
  3. Poach the eggs. Bring a small pot of water to a gentle simmer and add a splash of vinegar. Crack in eggs and poach for 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon.
  4. Cook the noodles. Bring a larger pot of water to a boil. Cook pan mee noodles according to package instructions. Drain and toss immediately with sesame oil.
  5. Blanch the Tang Oh. In the same boiling water, drop in Aeroveg Japanese Tang Oh for 15–20 seconds. Drain immediately.
  6. Assemble. Divide noodles into bowls. Top with minced pork, blanched Tang Oh, crispy anchovies, and a poached egg. Spoon chili sauce generously over the top and toss at the table.
Aeroveg tip: Japanese Tang Oh has a distinct floral, slightly bitter character — very different from spinach or choy sum. Keep the blanch short (15 seconds is enough) to preserve both its colour and that delicate bitterness, which is exactly what makes it so effective in a punchy noodle bowl like this.