Posted on Tue 25th May 2021
Kolo Mee (Malaysian Pork Noodles)
A comforting noodle dish from Malaysia, flavoured with a homemade garlic and shallot oil.
Cuisine
Malaysian
Time
30 mins
Servings
2 people

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.
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How to cook Kolo Mee (Malaysian Pork Noodles)
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