Banmian
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Banmian
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Banmian (Simplified Chinese: 板面; Traditional Chinese: 板麵; Pinyin: Bǎn miàn; also ban mian or Malay/English pan mee) are flat wheat noodles traditionally associated with Hakka and related southern Chinese kitchens, served in anchovy or meat broth or tossed dry with minced meat, mushrooms, and leafy greens. The name evokes noodles shaped on a board or cut into flat strips. Malaysian and Singaporean pan mee (including chili pan mee) is a well-known diaspora form. Soft claims that every flat Chinese noodle is "banmian" blur a named category; this page covers the Hakka/Minnan–linked flat noodle tradition and its Southeast Asian Chinese descendants. It is not Lanzhou Beef Noodles and not Knife-cut Noodles as a Shanxi category, though textures can look related.[1]
Characteristics
Noodles are flat, irregular or strip-cut, and chewy; soup versions are savory with dried anchovy or pork stock; dry versions are coated with savory mince and chili oil in many Malaysian stalls.
Ingredients (overview)
Wheat flour dough (sometimes egg), broth (anchovy/ikan bilis common in Malaysian pan mee), minced pork, mushrooms, leafy greens, fried onion, chili.
History and culture
Hakka and Minnan noodle practice traveled with migrants; Malaysia popularized "pan mee" as a hawker staple. Mainland shops also sell 板面 under regional recipes. Soft single-town inventorship claims are folk. See Fujian Food and Guangdong Food.
Serving and variations
Lunch bowl, soup or dry; hawker and noodle-shop staple. See Fujian Food, Yong Tau Foo, and Knife-cut Noodles.