Kolo Mee
A comforting noodle dish from Malaysia, flavoured with a homemade garlic and shallot oil.
Ingredients
Ingredients
2 stalks of kai lan or tenderstem broccoli
10 slices of char siu
300g fresh egg noodles
1 spring onion for garnish
300 g minced pork
The Marinade
1 tsp light soy sauce
½ tsp dark soy sauce
Pinch of white pepper
1 tsp sesame oil
1 tsp cornstarch
Chilli Pickle
1 large red chilli
2 tbsp rice rice wine vinegar
1tbsp sugar
Pinch of salt
Shallot and garlic oil
15 - 20 Thai shallots
1 whole garlic bulb
10 tbsp vegetable oil
Method
Preparation
Peel and finely slice the Thai shallots and roughly chop the bulb of garlic. Heat the vegetable oil in a wok to a low heat and place the shallots and chopped garlic into the wok. Keep an eye on them and gently stir fry until the shallots turn golden brown. Pour through a sieve, saving both the oil and the shallots and garlic for later.
Finely slice the spring onions into rings. Next slice the red chilli into fine rings or matchsticks and mix together in a small bowl with the rest of the ‘Chilli Pickle’ ingredients and allow to sit for at least 10-15 minutes before serving.
Now massage ‘The Marinade’ ingredients into the minced pork.
Slice the char siu ready to place on top of the noodles.
Cooking
Boil the egg noodles for 3-4 minutes and then remove with a slotted spoon or bamboo strainer and serve up in a large noodle soup bowl. Add 1-2 tsp the garlic, shallot oil to the noodles and give them a stir. Keep the water on the boil for the kai lan or tenderstem. Place the veg into the boiling water and cook for 2-3 minutes before then placing on top of the noodles.
Meanwhile, heat 1-2 tbsp of the garlic, shallot oil in a wok to a high heat and then add your marinated pork mince into the wok. Stir fry for 2-3 minutes until the pork has all separated and browned around the edges.
Once cooked. Serve on top of the noodles along with the sliced char siu on the side. If you have char siu sauce, then pour 1-2 tbsp of the sauce over the top too.
Garnish with sliced spring onions and the fried garlic and shallots.
Ingredients
2 stalks of kai lan or tenderstem broccoli
10 slices of char siu
300g fresh egg noodles
1 spring onion for garnish
300 g minced pork
The Marinade
1 tsp light soy sauce
½ tsp dark soy sauce
Pinch of white pepper
1 tsp sesame oil
1 tsp cornstarch
Chilli Pickle
1 large red chilli
2 tbsp rice rice wine vinegar
1tbsp sugar
Pinch of salt
Shallot and garlic oil
15 - 20 Thai shallots
1 whole garlic bulb
10 tbsp vegetable oil
Preparation
Peel and finely slice the Thai shallots and roughly chop the bulb of garlic. Heat the vegetable oil in a wok to a low heat and place the shallots and chopped garlic into the wok. Keep an eye on them and gently stir fry until the shallots turn golden brown. Pour through a sieve, saving both the oil and the shallots and garlic for later.
Finely slice the spring onions into rings. Next slice the red chilli into fine rings or matchsticks and mix together in a small bowl with the rest of the ‘Chilli Pickle’ ingredients and allow to sit for at least 10-15 minutes before serving.
Now massage ‘The Marinade’ ingredients into the minced pork.
Slice the char siu ready to place on top of the noodles.
Cooking
Boil the egg noodles for 3-4 minutes and then remove with a slotted spoon or bamboo strainer and serve up in a large noodle soup bowl. Add 1-2 tsp the garlic, shallot oil to the noodles and give them a stir. Keep the water on the boil for the kai lan or tenderstem. Place the veg into the boiling water and cook for 2-3 minutes before then placing on top of the noodles.
Meanwhile, heat 1-2 tbsp of the garlic, shallot oil in a wok to a high heat and then add your marinated pork mince into the wok. Stir fry for 2-3 minutes until the pork has all separated and browned around the edges.
Once cooked. Serve on top of the noodles along with the sliced char siu on the side. If you have char siu sauce, then pour 1-2 tbsp of the sauce over the top too.
Garnish with sliced spring onions and the fried garlic and shallots.