This recipe is based on Glenn’s favourite stall that he claims serves “the best version of tomato mee” that he has come across so far. It’s got everything you could think of—crunch, chew, saltiness, sweetness, and sourness—on one plate.
Tableware by Ilham Ceramic Studio.
Tomato mee for one
by Glenn TanThis recipe is based on Glenn’s favourite stall that he claims serves “the best version of tomato mee” that he has come across so far. It’s got everything you could think of—crunch, chew, saltiness, sweetness, and sourness—on one plate.
Tableware by Ilham Ceramic Studio.
Servings: 1
Prep time: Slightly involved
Servings: 1
Prep time: Slightly involved
Ingredients
TOMATO MEE:
100g kolo mee noodles
2 tbsp vegetable oil
20g chicken breast, sliced
1 small bunch kailan, trimmed into 1” piece
2 cloves garlic, peeled
1″ ginger, peeled
SAUCE:
1 tbsp potato starch
250ml water
5 tbsp ketchup
1 tbsp rice vinegar
2 tsp sugar
1 tsp oyster sauce
1 tsp Worcestershire sauce
1 tsp fish sauce
1 pinch white pepper
Directions
- Set a pot of water to boil, then blanch kolo mee in the boiling water. Heat a wok over high heat and add 2 tbsp of vegetable oil. Once the oil begins to shimmer, shallow fry the blanched kolo mee until slightly dry and crispy. Drain and set aside on a plate, leaving the oil in the wok.
- Pound garlic and ginger in a mortar and pestle. Saute the garlic and ginger in the reserved oil until fragrant, then add chicken breast slices followed by kailan and mix well.
- Once the chicken has cooked, top the fried noodles with the chicken and kailan mixture and set aside.
- Stir the potato starch in 1 cup of water. Combine remaining sauce ingredients in the wok, and add in potato starch-water mixture.
- Bring sauce to a quick boil and pour over noodles. Eat immediately—preferably while watching a rerun of your favourite show.
Tips
- Kolo mee noodles refers to a specific type of wheat noodles used in cooking and preparing kolo mee. It is typically available in a few forms — curly noodles (‘kiu mee’ in Hokkien), straight noodles, or wide and flat mee pok. Yellow wantan noodles or pre-fried yee mee are acceptable substitutes. If those are also unavailable, stir-fried kueh teow or bihun can be used.
Ingredients
TOMATO MEE:
100g kolo mee noodles
2 tbsp vegetable oil
20g chicken breast, sliced
1 small bunch kailan, trimmed into 1” piece
2 cloves garlic, peeled
1″ ginger, peeled
SAUCE:
1 tbsp potato starch
250ml water
5 tbsp ketchup
1 tbsp rice vinegar
2 tsp sugar
1 tsp oyster sauce
1 tsp Worcestershire sauce
1 tsp fish sauce
1 pinch white pepper
Directions
- Set a pot of water to boil, then blanch kolo mee in the boiling water. Heat a wok over high heat and add 2 tbsp of vegetable oil. Once the oil begins to shimmer, shallow fry the blanched kolo mee until slightly dry and crispy. Drain and set aside on a plate, leaving the oil in the wok.
- Pound garlic and ginger in a mortar and pestle. Saute the garlic and ginger in the reserved oil until fragrant, then add chicken breast slices followed by kailan and mix well.
- Once the chicken has cooked, top the fried noodles with the chicken and kailan mixture and set aside.
- Stir the potato starch in 1 cup of water. Combine remaining sauce ingredients in the wok, and add in potato starch-water mixture.
- Bring sauce to a quick boil and pour over noodles. Eat immediately—preferably while watching a rerun of your favourite show.
Tips
- Kolo mee noodles refers to a specific type of wheat noodles used in cooking and preparing kolo mee. It is typically available in a few forms — curly noodles (‘kiu mee’ in Hokkien), straight noodles, or wide and flat mee pok. Yellow wantan noodles or pre-fried yee mee are acceptable substitutes. If those are also unavailable, stir-fried kueh teow or bihun can be used.
