Malaysian Chili Pan Mee with Minced Pork

Prepare the chili paste: Heat 1/4 cup vegetable oil in a small saucepan over medium-low heat. Add the 1/2 cup chili flakes and cook for 5-7 minutes, stirring frequently, until fragrant and the oil is infused. Be careful not to burn the chili. Remove from heat and set aside.

Fry the anchovies: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the 1/4 cup dried anchovies and fry for 3-5 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.

Cook the minced pork: In the same wok or skillet, add 1 tablespoon of vegetable oil if needed. Add the 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add the 1 pound ground pork and cook for 8-10 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.

Season the pork: Stir in the 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, and 1 tablespoon oyster sauce into the cooked pork. Mix well and cook for 2-3 minutes, allowing the sauce to coat the pork. Keep warm.

Cook the noodles: Bring a large pot of water to a rolling boil. Add the 1 pound fresh pan mee noodles and cook for 3-5 minutes, or according to package instructions, until al dente. Drain well.

Fry the eggs: While the noodles are cooking, heat 1 tablespoon of vegetable oil in a separate non-stick pan over medium heat. Fry the 4 large eggs, one at a time, until the whites are set and the yolks are still runny, about 2-3 minutes per egg. Season with a pinch of salt.

Assemble the dish: Divide the cooked noodles among 4 serving bowls. Top each bowl generously with the seasoned minced pork, crispy anchovies, and a fried egg. Drizzle with the prepared chili oil to taste. Serve immediately.