• Wash the two cups of anchovies thoroughly with water, rinsing about 5 times or until the water runs clear. Drain and set aside. Wash the pork bones thoroughly and scald them with boiling water. Leave the pork bones in the water for a few minutes, then discard the cloudy water. Rinse again with cold running water to remove any impurities from the pork bones. This step ensures that the soup will be clearer once cooked.
• Bring 10 cups of water to a boil, then add 1 cup of anchovies, the pork bones, and scallions. Reduce the heat to medium-low and simmer for over 1 hour, or until the soup is flavorful. Add more water if the soup evaporates, and season with salt to taste.
• Prepare the dough by combining all the ingredients in a large mixing bowl. Stir and mix with a spoon, then knead with your hands until the dough is no longer sticky. You can add a little water or flour to achieve the desired consistency. Cover with a damp cloth and let it rest for an hour.
• Meanwhile, prepare the Ground Pork and Mushroom Topping. Heat a wok and add oil. When hot, stir-fry the garlic until fragrant. Add the ground pork, breaking up lumps with a spatula. Stir in the mushrooms and combine. Season and add water, then reduce heat to low and braise for about 5 minutes. Add the cornstarch and water mixture to thicken the sauce. Dish out and set aside.
• Prepare the remaining anchovies by frying them in some oil. Make sure they are fried until golden brown and crispy. Set the fried anchovies aside.
• Bring a pot of water to a boil while you prepare the dough. You can prepare the dough by hand or with a pasta machine. If you don’t have a pasta machine, divide the dough into a few portions and flatten each portion with a rolling pin on a flat surface dusted with flour.
  
• At this point, you can cut the dough into thicker strands for broad noodles or tear it into irregular pieces, which is fine. (If hand torn, it’s called mee hoon kuih.) If using a pasta machine, roll out the dough and cut it into fettuccine shapes. Cook the noodles in boiling water until they float or are fully cooked, then drain with a colander.

To assemble a bowl of Pan Mee

• Bring some soup to a boil in another saucepan and add some mani cai. Add a dash or two of white pepper. In a serving bowl, place a portion of the noodles, then pour the soup and mani cai over them. Top with the ground pork and mushroom topping and the fried anchovies. Serve immediately with sliced red chilies and soy sauce.