板面，我家餐桌上的“常客”，是一种原自於福建的面食，用面粉，蛋和清水堆成面团，后杆成薄片，切成条状，再用高汤煮熟，配上青菜，香菇，木耳，江鱼仔，肉啐和爆香过的小葱。
我家是用手把面团捏成薄薄的一片，边捏边丢进高汤里煮熟，加入青菜，盛起后淋上配料。
我们家称为面粉糕。这种类型板面也有些人称为猫耳朵，细看之下也蛮像的。
Ban mian (literally "board noodles") is so named due to the characteristic flat shape of its noodles.
Ban mian served in parts of China, such as in northern Fujian, comprises egg noodles which are boiled, and served in sesame butter sauce, and in soup.
In Malaysia and Singapore, health-conscious individuals are taking to ban mian (or pan mee), due to its relatively generous serving of vegetables and less use of seasoning and other artificial ingredients. Also known as handmade ban mian (手工板面), it is, however, made using a hand-operated machine in the stall which forms noodles from the dough.
The dish is served in soup, usually with pieces of minced chicken or minced pork, ikan bilis (anchovies), vegetables, and an egg, and also commonly comes with sliced mushrooms and fish balls.
In Singapore, the handmade ban mian stalls often offer alternative toppings. For example, one can order ban mian with deep-fried anchovies or fresh slices of fish.
面团材料：
1kg面粉 | 1粒蛋 | 半大匙盐 | 500ml清水
做法：
把蛋打在盆内，加上半大匙盐，再加入一点面粉拌均，后加入其它的面粉，一边拌一边把水加入面粉，揉成面团，揉至面团表面光滑即可。
高汤材料：
129g江鱼仔 | 4,500ml清水
做法：
把清水和江鱼仔煮滚，用小火煲1小时，去掉江鱼仔，备用。
配料：
200g青菜 | 20朵香菇，浸软，切丝 | 300g肉啐 | 江鱼仔，去头和内脏 | 150g小葱，切片
配料做法：
烧热一打匙油，爆香一大匙蒜茸加入香菇丝炒香加入两大匙蚝油和三大匙清水，焖一会即和盛起。
烧热一大匙油，爆香肉啐至熟加入半小匙糖，1大匙酱油，1大匙蚝油，少许黑酱油和五大匙清水，焖一会，盛起。
烧热6大匙油，把小葱片炸至金黄色。
烧热6大匙油，把江鱼仔炸至金黄色，沥干。
板面做法：
把4,000ml高汤煮滚，加入1大匙盐和少许味精或10g鸡精粉，
把面团用手捏成薄片丢进汤内煮熟，加入青菜煮滚即可盛出，淋上配料。
