Penang Pan Mee is a unique and comforting noodle dish that stands out within Malaysian street food, particularly in Penang, a state known for its vibrant food scene. Pan Mee (literally "flat noodles") is a Hakka-style dish, but Penang puts its own spin on it, making it a popular local favorite.
The dish consists of hand-pulled or machine-cut wheat noodles served in either soup or dry versions. The noodles are thicker and chewier than typical noodles, offering a hearty bite. Pan Mee is traditionally served with minced pork, crispy anchovies (ikan bilis), wood ear mushrooms, and leafy greens like choy sum or mani cai (sweet leaf).
Penang’s version often enhances the dish by incorporating spicier elements, as Penang is known for its love of bold, spicy flavors. The chili paste, sometimes mixed with soy sauce, adds heat to the dry version of Pan Mee, which becomes a flavorful, savory treat. The dry version is usually served with a soft-boiled egg on top, which, when mixed, adds a rich, creamy texture to the spicy noodles.
There are several variations of Pan Mee in Penang, including the soup version, which comes with a light broth, typically chicken or anchovy-based. Some stalls also offer a version called Chili Pan Mee, which includes a heap of homemade dried chili flakes for an extra fiery kick. Another popular version includes adding dumplings or wontons as a side.
You can find Penang Pan Mee in hawker centers, roadside stalls, or specialty noodle shops throughout the island. It's affordable, and the combination of different textures—chewy noodles, crispy anchovies, tender pork, and spicy chili—makes it an exciting meal for both locals and tourists.