Smoked Ham with Hand Pulled Pan Mee (flour noodle)

Today is the third day after Easter. We still have some left over ham, after 3 days of having the same food for dinner..... mama mia today must change.  I wanted something soupy and I thought of this. This is an easy and simple meal and I hope you like it!

Dough ingredients:

280 gm all purpose flour

3/4 cup water

1/2 tsp salt

1 tbsp oil



For the Soup:

4 cups chicken stock
Smoked ham, shredded
Asian green mustard or any vegetable you like
Salt to taste (you might not need salt as the ham is salty)

In a bread machine pan add all dough ingredients: All purpose flour, water, salt and oil. Set the machine on dough function and let it knead until all ingredients are well combined and the texture is smooth. Cover with a damp cloth and let rest for at least 15 minutes. You can make this a day before, wrap the dough in a Ziploc bag and refrigerate it.

Bring chicken stock to a boil in a medium size stock pan. Use your fingers to pull apart the dough into small pieces and drop them into the boiling stock. (The dough should be a little sticky)

 

The uncooked dough will sink to the bottom. Once it is cooked it will float to the top. (See picture on the left, the cooked ones are floating on the top, and the uncooked ones are at the bottom), scoop up the cooked dough and place in a big bowl. Continue pulling, dropping and cooking the rest of the dough in the stock until finished.

Next, add all the ham into the stock, cook for a couple of minutes and put in all the vegetables. Once the vegetables turn dark green, it is ready. Add salt to taste (please remember the ham is salty, you might not even need salt). Place the pan mee in a  serving bowl, pour the soup onto it and top with the ham and vegetables. Serve warm.