Ban Mian Special with Pork Belly

by - 8:01 AM

Today I had my dinner at this new restaurant selling Mala hotspot. I saw on its menu the available item "Ban Mian".  That is $4.50 for a regular bowl.  So I thought of trying out the pork belly version which is only adding a dollar more. 

 While waiting for my order the waiter was very nice to offer me a free dessert which is Bubur Hitam - the black glutinous rice dessert.  It was a nice sweet surprise. Honestly for this price I kind of like the air conditioned restaurant environment with the service provided.  I will come back again.

"Ban Mian" is a Chinese noodle dish that originates from the Teochew region of China. It consists of hand-made noodles that are made from a mixture of flour and water, and are served in a savoury soup or sauce, along with ingredients such as meat, vegetables, and seasonings. Ban Mian is a popular comfort food in Southeast Asia and is commonly found in hawker centers, food courts, and street vendors. The dish is often made to order and is enjoyed for its simple, hearty, and flavourful taste.

Here is a simple recipe for Ban Mian:


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup water
  • 1 tablespoon oil
  • 4 cups chicken broth or vegetable broth
  • 1/2 pound boneless, skinless chicken breast, sliced into thin pieces (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced carrots
  • 1/2 cup sliced bok choy or Chinese spinach
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Sesame oil, for serving
  • Chopped green onions, for serving


  1. In a large mixing bowl, combine the flour, salt, and baking powder.
  2. Gradually add the water and oil, mixing until a dough forms. Knead the dough for 10 minutes until it is smooth and elastic.
  3. Divide the dough into 4 equal portions, then roll each portion into a long thin rope. Cut the ropes into 2-inch pieces to form the noodles.
  4. Bring a pot of water to a boil, then cook the noodles for 2-3 minutes until they are al dente. Drain the noodles and set aside.
  5. In a large saucepan, heat the broth over medium heat. Add the chicken, if using, and cook for 5 minutes until it is no longer pink.
  6. Add the garlic, ginger, soy sauce, oyster sauce, and sugar to the broth and stir to combine.
  7. Add the mushrooms, carrots, and bok choy to the broth and cook for 2-3 minutes until the vegetables are tender.
  8. Pour in the cornstarch mixture and stir until the broth thickens.
  9. To serve, divide the noodles into bowls and ladle the broth over the noodles. Drizzle with sesame oil and sprinkle with green onions. Enjoy!

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