Tasty Pan Mee with Mou Klassiske Hønsekød Suppe
For the interest of time, I will not repeat method for pan mee dough. You may refer to my older post on Homemade-Pan-Mee. In this post, I will share on the additional twists that help to enhance the taste of my 'upgraded' pan mee.
A pack of Mou classic chicken soup is sufficient for 2 bowls of pan mee. The soup is well seasoned and there is no additional seasoning required. The soup comes with vegetable chunks too including carrot, celery, radish etc. I like greens, so I added some spinach into my soup. Shiitake mushroom does wonder to the pan mee too. Instead of boiling them in the soup, I opted to sauteed the finely chopped mushrooms with a bit of cooking oil and salt in order to bring out the earthy flavors of shiitake mushrooms. The mushroom serves as a great condiment to the pan mee, an added crunch to the overall taste.
For the finishing touch, I topped the pan mee with other condiments such as shredded egg, homemade fried shallots, a dash of lemon juice and some chili slices. Voila, the perfect 'upgraded' version of homemade pan mee is done.
