Down Memory lane - Mummy's Konlow Noodles

As we were growing up, konlow mee (noodles) was one of the staple food we had..for a quick fix...This was one of the first dishes that I learnt to cook.

Konlow noodles are dried noodles blanched in water and tossed with a combination of soy sauces. At home, we would usually use instant noodles like below.

But me, being me, I've consciously tried to reduce eating instant noodles, especially after a bout of messages on facebook on how these noodles are coated with plastic or plastic-like ingredients. So for this recipe, I've used Soba noodles. I sometimes add chilli sauce as well. I sometimes also add a pan-fried egg too! (for some protein..;p)

Ingredients:

1 "ring"        Soba noodles
1 pot            Water, boiling on the stove
2-3 Stalks    Mustard Leaves
1 Tbsp         dark soy sauce OR cooking caramel
1.5 tsp         light soy sauce
1.5 tsp         extra virgin olive oil
A dash        black or white pepper
A dash        sesame oil



Method:

1. Once water is boiling in the pot, blanch mustard leaves and stem for 1 minute and drain.
2. In the same boiling water, put soba noodles in and cook for 2 minutes OR cook as per instructions on packet.
3. While waiting for the noodles cook, in a bowl, mix all other ingredients except sesame oil.
4. Drain noodles once cooked and add to bowl with the sauces.
5. Mix well and top with blanched veggies.
6. Finally, drizzle sesame oil right on top of the noodles and veggies.
7. Eat immediately or the noodles will harden.

Note: Cooking caramel is available at Asian grocers.