In Mrs P's Slack Tea post yesterday, Mrs P said she didn't like two minute noodles. I thought this was a perfect opportunity to post my all time favorite recipe. It uses two minute noodles and takes them to a whole new level. It's a recipe that I have used ever since I moved from Singapore (a very very long time ago.) I bought the book " Singapore Food" by Wendy Hutton when I lived there. This dish is so simple, tastes very authentic and reminds me of Singapore hawker (street) food. It is a really quick one that can be adapted to use what you have on hand, and it can easily be double or tripled to serve more.
Kon Loh Mee
Simple Noodle Dish
from Singapore Food by Wendy Hutton
Sufficient for 2
As usual I have adapted it but this is the original recipe.
2 pkts instant noodles (discard packaged seasoning)
4 cups water
4 - 6 stalks Chinese greens, bok choy, choy sum etc
1 tspn peanut oil
2 tspns sesame oil
2 tspns black / dark soy sauce
2 tspns chilli sauce
any of the following, red BBQ pork sliced (the recipe follows), shredded cooked chicken, cooked prawns
Heat water and simmer the green vegetables until tender. Drain and reserve water. Cook noodles in the vegetable water for the time specified on the noodle packet, then drain.
Combine peanut and sesame oils, soy sauce and chilli sauce and toss in a large bowl with the noodles. Serve garnished with the vegetables and other ingredients. (In Singapore these noodles would normally be accompanied by a small bowl of light chicken soup and a side dish of pickled chillies.)
My variations include:
Soba noodles or any noodles I have on hand, as sometimes I don't have two minute noodles in the pantry.
I don't always use the peanut oil, sometimes I substitute it with macadamia oil, sometimes I leave it out altogether. Don't use olive oil.
Baby spinach leaves, in which case I don't cook them, just shred and toss into the bowl when adding the meat.
We use Thai sweet chilli sauce.
Char Siew ( Red BBQ Pork)
also from Singapore Food
500g (1lb) pork fillet
2 cloves garlic, crushed
1 tblspn liquid honey
1 tblspn soy sauce
2 tspns Chinese rice wine or dry sherry
1 tspn tomato sauce
1/2 tspn five spice
pinch powdered ginger
red food colouring (optional)
Cut pork lengthwise into strips about 4cm (1 1/2") thick. Combine all other ingredients. Marinate pork in this for at least 2 hours, turning from time to time. Put pork strips on a greased rack set over a pan of water and roast for 45 mins at 230C (450F), basting with the marinade every 15 mins. Allow to cool and cut into thin slices.