← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 300 g fresh thin curly egg noodles
• 150 g Minced pork
• 2 tsp Soy sauce
• 1 tsp Dark soy sauce
• 1 tbsp Oyster sauce
• ¼ tsp White pepper
• 6 Shallot, thinly sliced
• 5 tbsp neutral oil or lard
• 4 tsp Soy sauce
• 1 tsp white vinegar (optional)
• 120 g Char siu (Chinese barbecued pork), thinly sliced
• 2 stalks choy sum, cut into lengths
• 2 Spring onion, chopped
• 2 Red chilli, sliced, in a little vinegar

Method

1. Fry the shallots in the oil in a small pan over medium-low heat for 6–8 min, stirring, until golden. Strain, keeping both the crisp shallots and the fragrant oil.
2. Fry the pork mince in 1 tbsp of the shallot oil over medium-high heat with the soy, dark soy, oyster sauce and pepper for 4–5 min until cooked through and lightly caramelised.
3. Put 2 tbsp shallot oil, 2 tsp soy sauce and a few drops of vinegar (if using) into each serving bowl.
4. Boil the noodles in plenty of water for 1 minute, loosening them with chopsticks, then lift out, dip them in cold water for a few seconds and back into the boiling water for 30 seconds. This makes them springy. Blanch the choy sum for 1 minute.
5. Drain well, tip the noodles into the bowls and toss hard in the seasoning. Top with char siu, minced pork, greens, crisp shallots and spring onion, with the pickled chillies on the side.

Tips

• Red kolo mee is made by adding a spoon of char siu sauce to each bowl.
• Contains wheat, egg, soy and shellfish (oyster sauce).

Sources

Written in our own words after cross-checking these recipes:

Nomadette Taste Asian Food