I really miss the breakfast dishes in Malaysia. One of them is Dry Noodles (“Kon Lou Mee”). In HK, by default, they serve soup noodles and if you request for dry ones, they normally serve with oyster sauce. After trying to make my own “kon lou mee”, I realised it’s simple but lots of work needs to be done just to have a bowl of noodles.
Serves 2-3 ppl
2-3 servings of noodles of your choice
1 tbsp cooking oil
100g minced pork
1 tsp of cornflour
1/2 tsp of sesame oil
a pinch of sugar and salt
dash of pepper
1 tsp of dark soya sauce
2 tsp of light soya sauce
2 cloves of garlic, chopped
cornflour water (1 tsp cornstarch with 2 tsp of water)
2 tbsp of cooking oil
Method – To prepare the minced pork
1. Mix the minced pork, cornflour, sesame oil, sugar, salt and pepper from Ingredients A in a bowl.
2. Heat a pan with cooking oil. Saute the garlic till light brown.
3. Add minced pork. Saute the minced pork for 2-3 mins. Add dark soya sauce and light soya sauce.
4. Saute for another min. Add cornflour water.
Ingredients B – to prepare the sauce (estimation)
2 tbsp of dark soya sauce
2 tsp light soya sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp sesame oil
2 star anise
1 stalk of spring onions, chopped
choy sum, blanched
1. Boil a pot of water. Place noodles in the water. Stir the noodles and cook for 30 seconds.
2. Pour the noodles into a strainer and rinse with cold water.
3. Put the noodles back into the hot water and cook for 10 seconds. Drain and place in a bowl.
4. Cook Ingredients B in a small pan till fragrant and thick. About 3-4mins.
5. Mix the sauce with the noodles. Serve with the garnishing.