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Wonton Noodles {Kon Lo Mee/Wantan Mee}



Wonton Noodles or Kon Lo Mee is a popular Chinese Malaysian noodle dish. This dry version noodle is flavored with pork lard oil, light and dark soy sauce. It’s served with pork and shrimp wonton, barbecued pork, mustard green, anchovy broth and some pickled green chilies. In addition to this dry version noodle, you can also serve the noodle with some anchovy soup with the same accompaniments.





Wonton Noodles {Kon Lo Mee/Wantan Mee}

Ingredients

480 to 500 grams Chinese Egg Noodles
4 Cups Anchovy Broth
1 Bunch of Choy Sum/Mustard Green, blanched
1 recipe of Pork & Shrimp Wonton
Chinese Barbecued Pork/Char Siu, sliced
1/4 Cup of Pickled Green Chilies

Seasoning (For one portion of noodles (about 120 grams))
2 to 3 tsp Pork Lard Oil or Shallot Oil
2 tsp Light Soy Sauce
1 Tbsp of Dark Soy Sauce
1 to 2 Tbsp Anchovy Broth
A few dashes of White Pepper

Barbecued Pork/Char Siu
450 grams Pork Belly (skinless) or Collar-Butt
4 Tbsp Sugar
2 Cloves Garlic, smashed
1 Tbsp Dark Soy Sauce
3/4 tsp Sea Salt
A big Pinch of White Pepper

Marinate the pork with sugar, garlic, dark soy sauce, light soy sauce, & a big pinch of pepper for about 5 hours or overnight in the refrigerator.

Method

Preheat the oven to 450˚F. Let the pork come to a room temperature. Place the pork on the rack of a roasting pan. Roast the pork for about 20 minutes. Turn over the pork, add about 4 to 5 Tbsp of water in the pan. Roast for another 20 minutes.

Remove the meat from the oven and let cool slightly before serving.

For the Wonton Noodles: Bring water to a boil. Blanch some mustard greens for about 25 to 30 seconds. Remove and set aside. Then add the wonton into the boiling water, and a portion of egg noodles. Cook the noodles for about 40 to 50 seconds. Remove the noodles with a wire strainer, and plunge it into a bowl of cold water for a few seconds. Shake off any excess water, and return the noodles into the boiling water. Cook the noodles for another 20 but still al dente. Remove the noodles and shake off any excess water. Then remove the cooked wontons.

To serve the noodles: Place pork lard oil or shallot oil, light soy sauce, dark soy sauce, white pepper, and some anchovy broth in a bowl. Toss in the noodles and mix well. Transfer the noodles into a bowl or plate and top with barbecued pork, wonton, mustard green, and sprinkle some scallions. Serve the noodles immediately with some anchovy broth and pickled green chilies.

Serves 4

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