Sarawak Kolo Mee

300g egg noodles
250g pork mince
150g char siu, sliced
2 spring onions
4 shallots
4 garlic cloves
100g gai lan (Chinese broccoli)
2 red chillies
Vegetable oil

The Pork Marinade
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon cornflour
Pinch sugar
Pinch white pepper

The Pickled Chillies
2 red chillies, sliced
3 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon salt

PREPARATION

1. Thinly slice the shallots and finely chop the garlic, then gently fry the shallots in plenty of oil over medium heat before adding the garlic until both are crisp and golden.
2. Strain and reserve the fragrant shallot-garlic oil, keeping the crispy shallots and garlic aside for garnish.
3. Mix the sliced chillies with rice vinegar, sugar and salt, then leave to pickle while preparing the remaining ingredients.
4. Slice the gai lan into long pieces and finely chop the spring onions, reserving them for the stir fry and garnish.
5. Combine the pork mince with light soy sauce, dark soy sauce, sesame oil, cornflour, sugar and white pepper, mixing thoroughly to coat evenly.

COOKING

1. Heat a wok with a spoonful of the reserved shallot-garlic oil and stir fry the marinated pork over high heat until browned and lightly caramelised.
2. Add the spring onions to the pork and cook briefly until fragrant, then remove from the heat and keep warm.
3. Bring a pot of water to the boil and blanch the egg noodles for 2 minutes, then drain well and toss with a generous spoonful of the reserved shallot-garlic oil.
4. In the same boiling water, blanch the gai lan for 1–2 minutes until just tender but still vibrant green.
5. Divide the noodles between serving bowls and arrange the sliced char siu, blanched gai lan and stir-fried pork over the top.
6. Scatter over the crispy fried shallots and garlic, then spoon on some pickled chillies for freshness and heat.
7. Finish with an extra drizzle of the fragrant shallot-garlic oil, mix everything together and serve immediately.

School of Wok Tips

• The shallot and garlic oil is the key flavour base of the dish, so don't rush it.
• Fry the garlic after the shallots, as it cooks much faster.
• Toss the noodles in the flavoured oil while they're hot for maximum flavour.
• Crispy shallots make an excellent garnish, so save them until serving.

FAQs

What is Sarawak Kolo Mee?
It's a famous noodle dish from Sarawak, Malaysia, typically served with seasoned minced pork, char siu and aromatic oil.

Can I use instant noodles instead?
Yes, many traditional versions actually use instant-style egg noodles.

Can I make the pickled chillies ahead?
Yes, they're even better after sitting overnight in the vinegar mixture.