Since the day we bought €25 worth of assorted noodles from the Chinese wholesale store (and that’s a looooot of noodles), I thought it best to at least use the products. When R. and I were away in Malaysia for three months in 2010 he discovered the joy of Kun Lo Mein, more commonly known as dry wanton noodles. The noodles are tossed in a dark soy sauce dressing and served with stemmed greens, wantons, BBQ pork slices, fried shallots and spring onion topping. He’d eat this every morning at the Chinese hawker shop just a short walk from my parent’s place. It came to a point where he no longer needed to place a formal order; he’d just have to walk in, sit down and give a knowing nod to the old lady. Food would appear on cue ten minutes later.
On the other side of the causeway, on the tiny island of Singapore, apart from the traditional wanton noodles they also have what they call Soy Sauce Chicken Noodles. It looks similar to the wanton variety but without any pork in it. It is a fairly humble dish with very few condiments. The important thing is to use the right noodle for it. I don’t see this dish in KL anywhere … but I do know it is found extensively in Hong Kong restaurants.
Picture Source : http://www.hungrygowhere.com/dining-guide/best-and-top/best-soy-sauce-chicken-noodle-*aid-f7473100/
Ingredients:
- 1 bundle egg noodles, per person
- 2 chicken breast fillets
- 1 tbsp light soy
- 1 tbsp dark soy
- 1 tsp oyster sauce
- 1 tsp sesame oil
- a splash of boiling water.
- fried shallots
- spring onions
To begin, get yourself a packet of dehydrated egg noodles. Get a pot of water boiling and pop the noodles. Boil on high heat until the noodles are soft and transfer to a bowl using a spider. To these you will add light soy, dark soy, oyster sauce, a little sesame oil and a bit of the hot liquid from the boiling noodles. Oyster sauce can be very salty so taste test first before you pour it all over the noodles.
Toss the noodles in the dressing and serve with baby broccolini, mustard greens or bok choy. As for the chicken, I simply pan fried a chicken breast fillet, seasoned with salt and some garlic powder. Originally crispy roast chicken is used and served skin on. Garnish with fried shallots and spring onions.
~ Enjoy ~
4 comments
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Claire
November 17, 2013 at 12:22 pm (UTC 1) Link to this comment
Wantan noodles is the shiznit!
bubviv
November 17, 2013 at 1:33 pm (UTC 1) Link to this comment
Made it for you-know-who’s benefit. He ate two serves.
Claire
December 20, 2013 at 10:21 am (UTC 1) Link to this comment
howcome i dont get notified when you reply my comments??
Admin needs to get this sorted out… 😛
bubviv
December 23, 2013 at 1:27 am (UTC 1) Link to this comment
Yes, I have taken this matter up with admin … but he seems to be ignoring me. 🙁