Hailing from Sarawak, these Malaysian-style noodles can be breezily prepared in under 10 mins with results that come through as springy, sauce-infused noodles that taste faintly of dark soya sauce, shallot oil and lard. To complete the experience, add quality glazed roast pork and fresh vegetables.
- 50 g char siew
- 1 litre water
- 1 packet Sibu Instant Kampua (dark soy sauce) (110 g)
- 120 g Shanghai green, quartered lengthwise
- 5 g coriander
- 1 stalk spring onion
Heat up the char siew in the toaster oven for 5 mins or until the sauce sizzles.
On a plate, add the pre-packed dark soya sauce and oil. Set aside.
Bring 1 litre of water to a boil.
Place the noodles in the boiling water and cook for 1 min.
Add the Shanghai Green and cook for another minute. Remove the vegetables from the pot. Place the noodles in a colander to drain off excess water.
Plate the noodles and toss them to distribute the sauce and oil evenly.
Arrange the Shanghai Green on the noodles. Arrange the Shanghai Green on the noodles.
Garnish with spring onion and coriander.
Text: Straits Times
Photo: Hedy Khoo