Ban Mian
Global • non_veg
About Ban Mian
Hand-pulled noodles in anchovy broth with minced pork and egg
How to Make Ban Mian (Traditional & Healthy Version)
Ban Mian is a beloved noodle dish originating from the vibrant hawker centres and kopitiams of Singapore. This hearty bowl of hand-torn noodles, served in a rich, aromatic broth with minced pork, egg, and leafy greens, is a testament to the island’s multicultural food tapestry. The name 'Ban Mian' literally means 'board noodles,' referencing the traditional method of rolling and cutting the dough by hand—a familiar sight in many Singaporean hawker stalls. Known for its comforting flavors and wholesome ingredients, Ban Mian has evolved with Singapore’s fusion influences. Today, it’s enjoyed by people from all walks of life, from busy office workers grabbing lunch at a kopitiam to families seeking a nutritious meal. Its mildly savory broth, chewy noodles, and balanced protein-vegetable combination make it a satisfying lunch that’s light yet filling. Choosing Ban Mian for your lunch is a nod to Singapore’s hawker culture and its tradition of affordable, nutritious eating.
Ingredients(for 1 large bowl per person (approx. 400g))
- 180g Whole wheat Ban Mian noodles (fresh or dried)
- 120g Minced lean pork (can substitute with chicken)
- 2 cups Baby spinach (or local sayur manis)
- 2 Egg (large, free-range if possible)
- 30g Dried anchovies (ikan bilis, rinsed)
- 2 cloves Garlic (minced)
- 1 tablespoon Low-sodium soy sauce (for seasoning)
- 1 teaspoon Sesame oil
- 4 Shiitake mushrooms (sliced, fresh or rehydrated dried)
- 1 stalk Spring onion (chopped, for garnish) - optional
- 1/4 teaspoon White pepper (to taste) - optional
Instructions
- 1
Prepare the broth by simmering dried anchovies in 1.2 litres of water for 10 minutes. Remove anchovies and set broth aside.
10 minutes
For a clearer broth, strain with a fine sieve.
- 2
Heat sesame oil in a pot. Sauté garlic until fragrant, then add sliced shiitake mushrooms and cook for 2-3 minutes.
3 minutes
Do not burn the garlic; low heat is key.
- 3
Add minced pork to the pot, season with low-sodium soy sauce and white pepper. Stir-fry until just cooked.
3 minutes
Break up the pork for even cooking and texture.
- 4
Pour in the prepared anchovy broth. Bring to a gentle boil, then reduce heat to simmer.
2 minutes
Skim off any scum for a cleaner taste.
Why This Dish is Healthy
This Ban Mian recipe is crafted with health in mind—using lean meats, whole grain noodles, and plenty of vegetables. The broth is light and nourishing, avoiding heavy fats or excessive seasoning. Its combination of protein, fiber, and slow-release carbs ensures sustained energy without blood sugar spikes, making it ideal for weight management and general well-being.
Ban Mian is a nutritionally balanced meal, rich in protein from lean pork and eggs, complex carbohydrates from whole wheat noodles, and vitamins from leafy greens and mushrooms. The inclusion of spinach boosts iron, vitamin A, and folate, while shiitake mushrooms add antioxidants and B vitamins. Using low-sodium soy sauce and minimal oil keeps sodium and fat in check, making it heart-friendly and suitable for calorie counters.
Pro Tips
- 💡Tip 1: Use fresh hand-pulled noodles for the best texture, but dried noodles work for convenience.
- 💡Tip 2: For extra umami, add a few dried shiitake mushrooms to the broth while simmering.
- 💡Tip 3: Always add greens last to preserve their nutrients and vibrant color.
Storage & Serving
Store cooled Ban Mian in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, adding fresh greens before serving for best taste and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 450.0 kcal |
| Protein | 18.0 g |
| Carbohydrates | 52.0 g |
| Total Fat | 18.0 g |
| Fiber | 3.0 g |
