Kolo Mee (Malaysian Pork Noodles)

• 2 stalks of kai lan or tenderstem broccoli

• 10 slices of char siu

• 300g fresh egg noodles

• 1 spring onion for garnish

• 300 g minced pork

THE MARINADE

• 1 tsp light soy sauce

• ½ tsp dark soy sauce

• Pinch of white pepper

• 1 tsp sesame oil

• 1 tsp cornstarch

CHILLI PICKLE

• 1 large red chilli

• 2 tbsp rice rice wine vinegar

• 1tbsp sugar

• Pinch of salt

SHALLOT AND GARLIC OIL

• 15 - 20 Thai shallots

• 1 whole garlic bulb

• 10 tbsp vegetable oil

• Peel and finely slice the Thai shallots and roughly chop the bulb of garlic. Heat the vegetable oil in a wok to a low heat and place the shallots and chopped garlic into the wok. Keep an eye on them and gently stir fry until the shallots turn golden brown. Pour through a sieve, saving both the oil and the shallots and garlic for later.

• Finely slice the spring onions into rings. Next slice the red chilli into fine rings or matchsticks and mix together in a small bowl with the rest of the ‘Chilli Pickle’ ingredients and allow to sit for at least 10-15 minutes before serving.

• Now massage ‘The Marinade’ ingredients into the minced pork.

• Slice the char siu ready to place on top of the noodles.

• Boil the egg noodles for 3-4 minutes and then remove with a slotted spoon or bamboo strainer and serve up in a large noodle soup bowl. Add 1-2 tsp the garlic, shallot oil to the noodles and give them a stir. Keep the water on the boil for the kai lan or tenderstem. Place the veg into the boiling water and cook for 2-3 minutes before then placing on top of the noodles.

• Meanwhile, heat 1-2 tbsp of the garlic, shallot oil in a wok to a high heat and then add your marinated pork mince into the wok. Stir fry for 2-3 minutes until the pork has all separated and browned around the edges.

• Once cooked. Serve on top of the noodles along with the sliced char siu on the side. If you have char siu sauce, then pour 1-2 tbsp of the sauce over the top too.

• Garnish with sliced spring onions and the fried garlic and shallots.