Bǎn miàn is a Hokkien-style egg noodle soup common in Singapore, although the dish itself may vary significantly. Some forms of ban mian, for instance, comprise hand-kneaded pieces of dough, while others use regular strips of noodles.
Ban mian (literally "board noodles") is so named due to the characteristic flat shape of its noodles.
Ban mian (literally "board noodles") is so named due to the characteristic flat shape of its noodles.
In Singapore, health-conscious individuals are taking to ban mian, due to its relatively-generous serving of vegetables and less use of seasoning and other artificial ingredients. Also known as handmade ban mian (手工板面), it is, however, made using a hand-operated machine in the stall which forms noodles from the dough. The dish is served in soup, usually with pieces of minced chicken or minced pork, ikan bilis (anchovies), vegetables, and an egg, and also commonly comes with sliced mushrooms and fish balls.
In Singapore, the handmade ban mian stalls often offer alternative toppings. For example, one can order ban mian with deep fried anchovies or fresh slices of fish.
In Singapore, the handmade ban mian stalls often offer alternative toppings. For example, one can order ban mian with deep fried anchovies or fresh slices of fish.
Marcus: I do enjoy eating this noodle as it is very traditional, and whenever i eat this noodle, i would think of the effort the chefs who kneaded and cooked them.
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