The Hakka initially made the noodle by shaving pieces off a block of dough, commonly made from flour (sometimes egg is added for more flavor), while the Hokkien would roll the dough into a large, flat piece that would then be torn by hand into bite-sized bits.

It consists of egg noodles served in a flavorful soup, often with some type of meat or fish, vegetables and various spices.

Dried anchovies, minced pork, mushrooms, and a leafy vegetable such as sweet potato leaves or sayur manis (sauropus androgynus) are also possible ingredients.

Dry chilli pan mee is a variant which was invented in Chow Kit, Kuala Lumpur,[4] and is very popular in the Klang Valley.

Restaurants may offer minced pork that has been fried or chunks of white fish to act as a protein-rich addition to the soup.

Finally, an egg is cracked into the hot broth and allowed to cook until the whites are set, and the yolk is warmed through.