Pan Mee (Hakka Flat Noodle Soup)

Rinse the 2 cups of dried anchovies (for both the broth and frying) thoroughly under running water, about 5 times, until the water runs clear; drain and set aside.

Rinse the pork bones, then scald them in boiling water for a few minutes to draw out impurities.

Discard the cloudy scalding water and rinse the pork bones again under cold running water — this keeps the broth clear once cooked.

Bring the 10 cups of water to a boil in a large pot.

Add 1 cup of the rinsed anchovies, the scalded pork bones, and the scallion whites to the boiling water.

Reduce the heat to medium-low and simmer the broth for over 1 hour, until flavorful, topping up with water if it evaporates too much.

Season the broth with salt to taste.

In a large mixing bowl, combine the flour, egg, and water for the noodle dough.

Stir with a spoon, then knead by hand until the dough is smooth and no longer sticky, adding a little extra water or flour as needed to adjust the consistency.

Cover the dough with a damp cloth and let it rest for 1 hour.

Meanwhile, heat a wok with the tablespoon of oil until hot.

Stir-fry the minced garlic until fragrant.

Add the ground pork, breaking up lumps with a spatula, and cook until no longer pink.

Stir in the sliced shiitake mushrooms and combine well.

Season with the black soy sauce, soy sauce, oyster sauce, sugar, sesame oil, and white pepper, then add the ½ cup water.

Reduce the heat to low and braise for about 5 minutes.

Stir in the cornstarch slurry to thicken the sauce, then dish out the ground pork and mushroom topping and set aside.

Heat the oil in a pan and fry the remaining 1 cup of anchovies until golden brown and crispy; set aside.

Bring a separate pot of water to a boil for cooking the noodles.

Divide the rested dough into a few portions and flatten each with a rolling pin on a surface dusted with extra flour (or use a pasta machine).

Cut the dough into thick noodle strands, or tear it by hand into irregular pieces — hand-torn is called mee hoon kuih, while machine-rolled and cut is the classic Pan Mee.

Cook the noodles in the boiling water until they float to the surface and are fully cooked, then drain in a colander.

Bring a portion of the broth to a boil in a saucepan, add the mani cai (or substitute spinach, choy sum, or sweet potato leaves), and season with a dash or two of white pepper.

Place a portion of the noodles in a serving bowl, then ladle the hot broth and mani cai over them.

Top with the ground pork and mushroom topping and the crispy fried anchovies.

Serve immediately with sliced red chilies and soy sauce on the side.