Pan Mee with Crispy Shallots

Step 1

Bring a pot of salted water to a rolling boil. Add pan mee noodles and cook until tender, ~5 minutes. Reserve 1 cup pasta water, then drain.

Step 2

While noodles cook, heat 2 tbsp oil in a skillet over medium-high until shimmering. Add sliced shallots and fry until golden and crispy, ~3 minutes. Transfer to a paper towel.

Step 3

In the same skillet, brown ground pork over medium-high, breaking up with a spoon, until no pink remains, ~4 minutes.

Step 4

Add dried anchovies and 1 cup reserved pasta water to the skillet. Stir in soy sauce and white pepper. Simmer 1 minute until broth is fragrant.

Step 5

Return cooked noodles to the skillet and toss gently to coat. Meanwhile, boil 2 eggs in a separate pot until soft-boiled, yolks still runny, ~6 minutes from a rolling boil.

Step 6

Divide noodles and broth between two bowls. Top with crispy shallots and one soft-boiled egg per bowl. Serve hot.