Kolo Mee (Sarawak Dry Noodles with Minced Pork and Char Siu)

Instructions

1. For the shallot oil, heat the shallots and 3 tbsp oil in a small pan over low heat for 6 to 8 minutes, stirring, until golden. Strain, keeping both the oil and the crisp shallots.
2. Heat 1 tsp oil in a pan and cook the garlic for 20 seconds. Add the pork and stir-fry for 4 minutes, breaking it up, until cooked through (71°C/160°F). Stir in the soy sauce, oyster sauce and pepper for 1 minute.
3. Divide the dressing between 2 large bowls: for each, 1 tbsp of the shallot oil with half the light soy sauce, dark soy sauce, sugar, pepper and vinegar.
4. Bring a large pot of water to a boil. Cook the noodles for 1 to 2 minutes if fresh, or follow the package directions, adding the choy sum for the last 20 seconds.
5. Drain the noodles very well and shake off the water. Toss them straight away in the bowls with the dressing, using chopsticks, so every strand is glossy.
6. Top with the minced pork, char siu and greens, then scatter with the crisp shallots and scallions. Serve immediately, with a small bowl of hot clear broth if you like.

Tips

• Shake the noodles dry before dressing them. Too much water thins the sauce, and the noodles should be tossed while they are still hot.
• Make extra shallot oil and keep it in the fridge for up to 2 weeks. It is good on rice, eggs and plain noodles. Roast pork or soy-fried chicken can replace the char siu.