Recipes: Dry Wan Tan Mee Kosong

My boys love their Wan Tan Mee. But that’s all they love. Just the mee. Nothing else – not the char siew, not the wan tans, or anything else that goes with it.

I have watched those hawker stall owners making Wan Tan Mee “kosong” for my boys time and again and I figured it doesn’t look so hard to make so I gave it a go and the boys approved. It’s really easy, too… It’s all in the technique.

Wan Tan Mee

Ingredients:

  • Wan Tan Mee noodles – the fresh noodles which you can get from the cold section in Village Grocers (you can see it in the picture above); they come in packets of four bundles
  • 1 tbsp soy sauce
  • 1 tsp sesame seed oil
  • 1 tbsp oyster sauce
  • 1 tsp thick soy sauce

Method:

  • Fill a pot with water and bring to the boil
  • Drop your bundle of noodles into the water and use a pair of chopsticks to separate the strands of noodles
  • When the noodles are cooked (maybe about a minute or two after the water starts boiling again), scoop them out, drain and run under cold water – this seems to be an important step so don’t skip it.
  • Return the noodles to the boiling water to warm them up again, then scoop them out again, drain the water and add the sauces. Toss the noodles until they are evenly coated with the sauce.

Meat Topping:

  • sliced pork or chicken
  • marinate meat with:
    • 1 tbsp soy sauce
    • 1 tsp sesame seed oil
    • 1 tbsp oyster sauce
    • 1 tsp thick soy sauce
    • dash white pepper
    • dash ground ginger
  • stir fry and pour over the noodles

Vegetables:

  • add some boiled choy sum or kai lan

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