This is one of our favorite meals to eat in Singapore and something we never thought we could recreate. It turns out that it's a really simple recipe, especially if you use some short cuts like we did!
Ko lo mee (also may be known as dry wanton noodles)
- buy from your favorite Chinese restaurant (this is the aforementioned short cut! but B has found a recipe for this so we might be trying it out soon)
- I have no idea what these are called. I just got some from the Asian grocery store that looked vaguely familiar and then asked the checkout counter lady
- Cut vegetables into 4-5 inch long pieces
- Blanche in hot water for 2 minutes
- Place in ice bath
- Drain and let sit before adding to noodles and pork
- These can be found in the freezer section of the Asian grocery store, hopefully it'll say "Wanton Noodles" in English on the packet
- Boil water and place noodles in one spiral at a time -- 3 minutes
- Strain noodles out and place in cold water for 1 minute
- Put back into boiling water for 1 minute (supposedly this process makes the noodles more "al dente" like. I think it helps with the starch)
- Drain and mix with sauce
- Mix 1 tbsp oyster sauce, 1 tbsp sweet dark sauce (this should be thick), 1 tsp soy sauce and 1/2 tsp sesame oil
- Add one spiral of noodles and mix
- Serve vegetables and meat on noodles and enjoy!