Monday, 17 March 2014

Homemade Wan Tan Mee

As you know, I was extolling the virtues of a delicious Wan Tan Mee in a previous post about Homemade Char Siew. Once I had the Char Siew and Wan Tan Soup ready, it was only a matter of putting them all together into a delicious lunch of Wan Tan Mee

For 4 servings

4 pieces of fresh Wan Tan Noodles

1 teaspoon Dark Soya Sauce
1 teaspoon Light Soya Sauce
1/2 teaspoon Sesame Oil
2 teaspoons Char Siew sauce
A dash of White Pepper Powder

Kai Lan or Siew Bak Choy, blanched

Cooking the greens
Wash and cut off the ends of the Kai Lan or Bak Choy, whichever you're using. Bring a saucepan of water to boil. Add a teaspoon of Salt. Blanch the greens very quickly, remove and set aside.

Preparing the bowls
Set out 4 bowls on the kitchen counter-top near the stove. Measure out the Soya Sauces, Sesame Oil, Char Siew sauce and White Pepper into each one.

Cooking the noodles
Boil some water in a large, deep saucepan or pot. Put the Noodles in a colander or wire-basket ladle that will fit into the saucepan or pot. Ensure the water is boiling hot before you immerse the Noodles in it. Dip in and out for a few seconds and loosen the Noodles with a fork or chopsticks. Then, dip the Noodles quickly into some cold water to clear off any remaining residue of starch and then plunge into the hot water one last time before draining the water off and placing the Noodles in the prepared bowl. Using a fork or chopsticks, mix the Noodles and sauces together until well combined. Repeat the procedure until you have all the four bowls of Noodles ready.

Presenting the noodles
Divide the greens and Char Siew equally into the four bowls. Drizzle any remaining Char Siew sauce left over the Noodles in each of the bowls. Serve immediately with Wan Tan Soup on the side.

Homemade Wan Tan Soup

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