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Dry Wanton Noodles ( Konlo Wantan Mee )
This is the infamous dry wanton noodles with homemade char siew ……….. truly every Chinese Malaysian’s favourite. For a wholesome meal, the perfect serving of wantan mee contains egg noodles cooked al dente, tossed in a dark caramel flavoured sauce, topped with thick slices of delicious char siew and choy sum, served with plump wantons or sui kau in a small serving of soup and complete with pickled green chillies by the side.
    For garlic oil:
    For wanton noodle sauce: ( 1 serving )
    1. For garlic oil: in a wok, heat oil over medium heat. Once the oil is hot, add the minced garlic and fry for about 8 minutes, stirring occasionally until the garlics turn golden brown. Remove from heat ans set aside.
    2. Heat up a large pot of water to a boil. Once boiling, add 1 piece of noodle and cook for 40 – 60 seconds. ( taste test for doneness ). Then rinse in cold water. Quickly blanch again in hot water for 5 seconds and drain.
    3. Place ingredients for Wantan Mee sauce in a bowl and mix well. Add the cooked noodle and mix well to coat, place noodle on serving plate. Repeat step 2 and 3 for the remaining noodles ( one at a time ).
    4. Using fresh pot of boiling water add a drop of vegetable oil and a pinch of salt. Blanch the Choy sum for about 20 seconds until cooked. Divide the vegetables among the plates.
    5. Top the noodles with homemade char siew and serve with a bowl of homemade wantan / sui kau soup and pickled green chillies.
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