I have change it a little knowing me love to create and explore the various ingredients. I added char siu from my father who bought it and shared with me. Addition to it, I am adding leftover fried tang oh; recipe below. This time I make my kwonlow mee a lighter brown colour sauce for a change.

What is kwonlow mee? Well, it’s a dry noodle tossed in black sauce served 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 it comes with a small bowl of prawn dumpling soup. In fact, it 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.

Google: “Japanese Tang oh is the Japanese breed of the commonly known leaf vegetable as Shungiku. This product looks beautiful in its raw form as its leafy green texture makes it interesting to try. Japanese Tang oh is a splendid source of B-carotene, antioxidants, and other vitamins and minerals. This variant of Tang oh is similar in taste containing a bitter sweet taste and very interesting to cook. If you are looking to make some nutritious soups and traditional Chinese recipes than Japanese tang oh can, be a very excellent choice.”

Glad to add tang oh and char siu also reduce the dark colouring sauce. My meal is simple, colourful and delicious. Let’s cook!!!

Ingredients

Fried Tang oh

2 bunches tang oh, washed and drained well
3 Tbs oil
2 Tbs minced garlic
1 Tbs oyster sauce
2 Tsp light soy sauce
2 Tsp Shao Xing Chinese cooking wine
salt
pepper

Kwonlow mee and sauce

1 ball fresh dry (kwonlow) noodle
1/2 Tbs dark soy sauce
1 Tbs sesame oil
1 1/2 Tsp soy sauce, extra to drizzle on char siu
1/2 Tsp oyster sauce
1 Tsp Teriyaki sauce
1/4 Tsp oil (OPT)

Method

Do the fried tang oh first

Heat saucepan on medium high heat. Add the oil, immediately followed by garlic and tang oh. Cook for about 30-35 seconds. Then put in oyster sauce, light soy sauce, and Shao Xing wine. Gives a few stirs to mix into tang oh well. Cook until tang oh wilted for about 3-5 minutes. Plate up and set aside.

Do the kwonlow mee

Put kettle on. When ready, pour into a pot, just simmer for 1 minute. Meantime loosens the ball dry noodles with hands. Once it starts to bubbles, , drop loosen noodles 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 plate, put the sauces then the noodles; toss the noodle in the sauce. Spoon warmed up char siu and fried tang oh on to the side of the plate. Before serving drizzle a little dot of oyster sauce on the char siu (OPT). Enjoy with a glass of white wine!!!!

https://helenscchin.com/2023/01/20/kwonlow-mee-char-siu-and-tang-oh/

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