What is kwonlow mee? Well, it’s a dry noodle toss in black sauce serve with meat and vegetables. It’s very popular in Malaysia and Singapore. We usually have it for breakfast with char siu or siew yok and comes with a small bowl of prawn dumpling soup. In fact, can be served at lunch and dinner too.

Some vendors in Malaysia also include roast duck. It can also be lighter brown colour or just clear sauce- yellow noodles is visible. Of course, roast duck would taste extra delicious and expensive. Some with shredded chicken as well.

I have change it a little knowing me love to create and explore the various ingredients. I added minced pork instead of char siu or siew yok; also added fried bean shoots instead of a small bowl of prawn dumpling soup. Today, my sauce is darker than the Kwonlow mee with minced pork and kai lan. Recipe link at the bottom.

My simple lunch is comforting, no red nor green colours but dark black, brown and white; it tastes delicious. Let’s cook!!!

Ingredients

Fried bean shoots

300 g bean shoots, tails removed, rinsed and dried
3 Tbs oil
2 Tbs minced garlic
2 Tsp light soy sauce
2 Tsp Shao Xing Chinese cooking wine
salt
pepper

Pork minced marinade

2 Tsp cornflour
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water

Cooking minced pork

1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1/2 Tbs oyster sauce
1/2 Tsp ginger powder
oil
salt
pepper

Kwonlow mee and sauce

1 fresh dry ball (kwonlow) noodle
1 1/2 Tbs dark black caramelised soy sauce (kicap manis)
1 Tbs sesame oil
1 1/2 Tsp soy sauce
1 1/2 Tsp oyster sauce, extra for drizzling on minced pork (OPT)
1/4 Tsp oil (OPT)

Metod

In a large bowl mix the marinade for pork until well combined. Add pork, tossing it in the marinade and make sure all pork minced are covered. Let’s stand at room temperature for about 10-15 minutes.

Heat deep pan on medium high heat and add 1 Tbs oil. When the oil is hot, add garlic, and fry until fragrant about 30 seconds. Then add ginger and stir fry for 20 seconds. Add the marinated pork and let it brown about 4-6 minutes or until no more pink colour.

Then add 1 Tbs of oil, Shao Xing Chinese cooking wine, oyster sauce, salt and pepper, toss to mix well until pork are cooked. Spoon it onto a plate. Cover with foil to keep warm.

Fried bean shoots

Using the same saucepan, wipe clean with paper towel. Heat saucepan on medium high heat. Add the oil, immediately followed by garlic and bean shoots. Cook for about 25 seconds. Then put in light soy sauce, and Shao Xing wine. Gives a few stirs to mix into bean shoots well. Cook for about 1-2 minutes. Plate up and set aside.

Kwonlow mee and sauce

Bring a pot with water to boil. Meantime, warmed up minced pork and bean shoots in microwave. Next loosens one ball dry noodle with hands. Once water has boil, drop loosen noodle into strainer, toss and stir in boiling water for about 30 seconds to 1 minutes. Drain dry before adding to the sauce and stir to mix well.

To assemble: On the bowl, put the sauces then the noodle; toss the noodle in the sauce. Spoon warmed up minced pork and place on top left corner and place bean shoots on the right top corner the black kwonlow mee. Enjoy with a glass of white wine!!!!

Note: You can put less dark black caramelised soy sauce (kicap manis) about 1 Tbs or replace it with 1 Tbs dark soy sauce. You can add char siu or roast pork (siu yok) or roast duck or just minced pork.

https://helenscchin.com/2021/03/12/kwonlow-mee-with-minced-pork-and-fried-bean-shoots/

For my other kwonlow mee with minced pork with kai lan:

https://helenscchin.com/2020/11/05/kwonlow-mee-with-minced-pork-with-kai-lan/

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