Sarawak Kolo Mee

Ingredients:

Egg Noodles/Kolo Mee

250g minced meat

Char Siew sliced ~ recipe here

Bean sprout

Baby Bak Choy/Xiao Bai Cai

Marinade

3/4 tsp light soy sauce

3/4 tsp sesame oil

1 tsp cooking wine

1/4 tsp white pepper

1 tsp chicken powder

1 tsp cornstarch

1 tsp dark soy sauce

1 tbsp sugar

Garnished

3 tsp chopped scallions

3 tsp fried garlic

3 tsp fried shallots

sliced chili

Per serving

1/2 tsp fish sauce

1/2 tsp light soy sauce

1/2 tsp oyster sauce

1/2 tsp zhe jiang vinegar/black vinegar

1/4 chicken powder

1/4 ground white pepper

Directions/Instructions:

1. Marinate the minced meat with light soy sauce, a dash of pepper, cooking wine, sesame oil, and cornstarch in a small mixing bowl.  Mix well and set aside.
2. Heat some oil in a small pan, and stir-fry the marinated minced meat until cooked. Add the dark soy sauce and sugar, and cook until well done. Set aside for later use.
3. In each serving bowl, add the serving ingredients and mix well.  Set aside.
4. Prepare a hot, boiling pot. Quickly blanch the baby bok choy or xiao bai cai, then set it aside for later use.
5. Using the same pot of boiled water, blanch egg noodles until semi-soft. Then, transfer them to a dip in room-temperature water. Finally, blanch the noodles back into the boiling water with some bean sprouts. Quickly boil, drain, and transfer them to the serving mixture bowl.
6. Assemble noodles with baby bak choy/xiao bai cai, sliced char siew, and minced meat.  Garnish with fried shallots, garlic, chopped scallions, and sliced chilies.