Before each 6-hours road trip to my grandparents’ house in Malacca, my parents would bring us to a popular wonton noodles stall in Penang to fill our tummies before hitting the road.
I know what you are thinking? Noodles for breakfast? That’s a pretty heavy breakfast!
Well not if you grew up in Asia.
My go-to order was a plate of kolo mee and a cup hot Teh O (which means black tea in Malaysia). As unconventional as it may sound, this combination has somewhat helped me through motion sickness during the hours long road trip.
I am sharing one of my favourite childhood dishes with you – kolo (or konlo) mee. It basically means dry toss noodles. The typical accompaniments for kolo mee are Chinese barbecue pork or boiled/deep fried wontons. Sometimes you get both wontons and poached chicken.
It is my lazy take on the dish which is poached chicken and blanched choy sum as accompaniments. To me, the real star of the dish is the fresh egg noodles. At the risk of sounding like a weirdo, I really love the floury and “eggy” scent of the noodles in its raw form. I love its chewy and bouncy texture when it is cooked properly (see my 1-minute video tips below on how to cook fresh egg noodles perfectly). Hence, I don’t really require any other fancy accompaniments to distract my taste buds.
I have also made a 1-minute video on how to properly cook fresh egg noodles. A knowledge I have acquired from my waitressing days in a noodle shop when I was studying. Like many fresh noodles, there are techniques to avoid soggy noodles and I hope you’ll find the tips to be useful.