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 egg instead of char siu or siew yok; also added buk choy 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.

I have written down both leftovers below. My simple lunch with leftovers minced pork egg and buk choy is comforting, colourful and delicious. Let’s cook!!!

Ingredients

Fried buk choy

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

Minced pork egg

500 g minced pork
4 eggs
2 medium size broccoli, cut to bite size
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
2 Tsp soy sauce
5 Tbs water
3 Tsp cornflour
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)

Method

Minced pork egg

Heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Now add in minced pork, smashing it to small bits and tossing around until it is starting to get brown and slightly crisp on the bottom about 5 minutes.

Then add in oyster sauce, soy sauce, and Shao Xing; toss around to coat the minced pork about 1 minute. Season with salt and pepper. Next in a glass add water and cornflour, mix till no lump and pour into the saucepan; gives a couples of stirs.

Lightly beat the eggs with a pinch of salt in bowl and pour the egg mixture in and stir mix well until eggs are cooked. Check seasoning. If needed more salt and pepper. Once all are cooked, spoon onto a serving bowl.

Note: Any leftover keeps in an air tight container in freezer for about 10-14 days. In fridge, about 4-5 days. You can serve it with other dishes or eat with noodles.

Fried buk choy

Heat saucepan on medium high heat. Add the oil, immediately followed by garlic and buk choy. 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 buk choy well. Cook until buk choy cooked for about 5-7 minutes. Plate up and set aside.

Kwonlow mee and sauce

Bring a pot with water to boil. Meantime 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 egg on the top left and buk choy on to the top right of the black kwonlow mee. Enjoy with a glass of white wine!!!!

Note: If you are cooking on the day, you don’t have to warmed up minced pork egg and buk choy. 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/2021/01/23/kwonlow-mee-with-minced-pork-egg-and-buk-choy/

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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