CategoryRice & Noodles
'Wantan' noodles served with BBQ pork (Char Siew), pickled green chillies and dumplings. A yummy plate of noodles!
My great grandma sold noodles to make ends meet ever since she was a young lady. She had been doing just that for almost half a century before she retired! Perhaps, that is why even after all these years, we still have this love for noodles. In Hong Kong, 'Wonton' noodles are very different from those sold in Malaysia. There are two different types but the more common of the two is not the 'wantan' soup noodles but the dry version which is also known as 'kon loh mee'. The springy egg noodles go perfectly well with the delicious barbecued pork and the sweet sourish pickled green chillies. This dish is anything but plain! I love how the sweetness of the barbecued pork goes well with the sourness of the pickled chillies. Not forgetting, the 'wantans' and its soup contribute further to this delectable noodles. 'Wantan' noodles can also be served together with the chicken from the Hainanese Chicken Rice recipe. If you prepare more servings, just increase the amount of ingredients accordingly.
- 2 garlic cloves
- 1 tablespoons oil
- 2 tablespoons dark soy sauce
- 1 teaspoons soy sauce
- 1 teaspoons sweet soy sauce (kecap manis)
- 1 teaspoons sesame oil
- egg noodles
- Chinese flowering cabbage (choy sum)
Steps to Prepare
- Prepare garlic oil by heating oil at medium heat and adding garlic to it. Allow garlic to cook for 3-5 minutes.
- Set garlic oil aside and pour water into the pan.
- Blanch vegetables (choy sum) for about 50 seconds.
- Add dark soy sauce, soy sauce, sweet soy sauce, salt, sugar and a tablespoon of water into pan. Heat at low heat.
- Stir garlic oil into sauce mixture.
- Meanwhile, blanch noodles in hot water.
- Mix noodles with sauce which was prepared earlier.
- Serve with pickled chillies, 'choy sum', barbecued pork and wantan soup.