DRY WONTON NOODLES (KONLO MEE)
Who doesn't like a good wonton or dumpling. Here I present one of the most popular noodle based dishes from Malaysia and all over asia. A quick sweet, savoury, dark egg noodles paired with some nice tender char siew, some fresh veggies with a side of savoury flowly wontons.
This is a highly addictive dish that will get you coming back for more sweet savoury noodles, some more savoury tender dumplings and who can forget the messy face when these dark noodles slap against your mouth as you slurp. This was one of my favourite noodles to enjoy on a hot day back in Malaysia, not only is it nutrious, its tasty and super easy to make. The noodles alone is enough to make my day. Perfect for dinner, lunch, breakfast, for your family, for yourself and for parties.
DRY DARK NOODLES HUH?
4tb Kicap Manis
(Sweet Dark Soy Sauce)
1tb Oyster Sauce
1tb Seasme Seed Oil
1ts White Pepper
1tb Light Soy Sauce
500ml Chicken Stock
Set a pot of water to a rapid boil and quickly blanch your prepared choy sum. Once cooked, quickly shock it in some cold or iced water and set aside.
In a new pot of water boil your wontons for 5-8 minutes or till they float, when they are floating they are done. Drain and set aside into your bowl of chicken stock.
Boil and drain your egg noodles.
Whilst your noodles are boiling in a large bowl add in 1tb of oyster sauce, 4tb of kicap manis (sweet dark soy sauce), 1tb of light soy sauce, 1tb of sesame seed oil and 1ts of white pepper. Mix well, you now got your sweet savoury noodle sauce.
Once your noodles are cooked add them into your sauce mixing bowl and mix well till perfectly coated, dark and yummy.
Thinly or thickly slice your char siew and let the plating process begin.
On a bowl or plat layer down some of your nice dark noodles, your perfectly sliced char siew and your choy sum. Served up with your side of wonton soup.