This recipe probably doesn’t taste anywhere near the real deal, but for now it will do. It satisfies my craving for dry noodles and I’m very happy with the soft wontons and texture of the dry, slightly oily noodles. For something relatively simple to prepare, it is really as close as I can get to the real Kolo Mee!
Char Siu sauce
Light soy sauce
To prepare the wontons, mix the minced pork with sesame oil, light soy sauce, fish sauce, and season well with salt and pepper. Place a small teaspoon of meat onto wonton skins, wet the sides and press them together onto a triangle shaped wonton to seal the filling.
Meanwhile, heat a frypan with a bit of oil and fry some of the minced pork until it turns brown.
To prepare the broth for boiling the noodles and wontons, cook the water and chicken bouillon powder in a big pot until it starts to boil.
Meanwhile, prepare the noodle seasoning in a bowl by adding 1 tsp of char siu sauce, 1 tbsp light soy sauce, a dash of white pepper and a teaspoon fried onions.
Cook the dried noodles in the pot of boiling broth for a few minutes until noodles are soft. Remove the noodles from the broth using a strainer and toss / mix well in bowl with prepared seasoning.
Cook the wontons in the pot of boiling broth for a few minutes until the wontons are soft and filling cooked through. Remove the wontons from the broth using a strainer and place on top of noodles. Top also with cooked mince and spring onions.