Learn . Laugh . Eat

Kolo Mee

Prep: 20 mins

Cook: 10 mins

A comforting noodle dish from Malaysia, flavoured with a homemade garlic and shallot oil.

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.


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.

instagram pinterest TABLEFLIP Youtube Icon