Kolo Mee (Sarawak Malaysian Dry Noodle)

Step 1

Heat a large wok over medium high heat. Add 1 Tbsp of vegetable oil and add in the onion flakes. Lightly fry for about a minute by continuously stirring the onion flakes until golden brown (but not burnt). Turn off the heat, and transfer the flakes into a small bowl. Set aside.

Step 2

Using the same wok, turn the heat to medium high and add in 1/2 Tbsp oil, shallots and garlic. Fry until lightly fragrant, about 1-2 minutes.

Step 3

Crank the heat up to high and add in the ground pork, breaking it up into small pieces. Cook for about 5-6 minutes, stirring occasionally, until no longer pink.

Step 4

Add in chicken bouillon powder, fish sauce, soy sauce, and white pepper. Mix to incorporate everything together. Turn off the heat and transfer the meat to a bowl.

Step 5

Heat a large pot of water and let it come to a boil. Add in the egg noodles and cook according to package directions, about 2-3 minutes, or until al dente. Pour the noodles into a colander and rinse under cold water. Drain noodles and portion into serving bowls.

Step 6

Top the noodles with the 2-3 heaping tablespoons of the warm ground pork mixture, green onions, sliced BBQ pork (char siu), wontons, pickled chilies, and fried onion flakes.

Step 7

Mix the bowl thoroughly to coat the noodles and serve immediately.