Malaysian Kon Loh Mein with Char Siu

Walking into kopitiams (coffee houses) in Malaysia, you get the instant waft of sweet soy sauce covered wanton noodles. Kon Loh Mein or Soy Sauce Noodles 乾撈麵 is an exclusive market fare and you can build it to your liking. We've given you the basics in this recipe with the added bonus of how to make quick char siu (Cantonese-style barbecued pork) but you can add anything to this - pork and prawn wantons, crispy shallots, sautéed tempeh... the list goes on.

The most important thing here are the noodles - use fresh wanton noodles that can deliver the flavour you're after.

Serves 4


  • 300g pork belly, let it come to room temperature
  • 5 tbsp char siu marinade (Lee Kum Kee or Ong's brand will do)
  • 1 packet of fresh wanton noodles (kept in our chilled section)
  • 1 packet of white pak choi or choi sum, stems chopped off
  • 1 packet of fish balls (kept in our chilled section)
  • 4 garlic cloves, minced
  • 3 tbsp vegetable oil
  • 4 tbsp Cheong Chan thick caramel sauce
  • 2 tsp light soy sauce
  • 4 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • crispy shallots and chopped scallions to garnish (optional)

What to do for the char siu:

  1. Preheat oven to 200°C
  2. Cover the pork belly with the char siu marinade and let it sit covered for 15 minutes
  3. Grill the pork belly for 15 minutes. Once it is cool enough, slice the pork then set aside

What to do for the sauce:

  1. Heat a frying pan or wok over low heat. Add oil and garlic and stir until golden brown in colour
  2. Place on top of kitchen towel and set aside

What to do for the vegetables and fish balls:

  1. In a large pot of boiling water, cook the white pak choi fand fish balls or two minutes
  2. Scoop out and set aside. We will use the same pot of water for later

What to do for the sauce:

  1. In a large bowl, add the garlic oil, caramel sauce, light soy sauce, sesame oil, salt and white pepper.
  2. Mix well then set aside

What to do for the noodles:

  1. In the same large pot of water, bring the water to a boil.
  2. Add the noodles, one nest at a time and cook for 30 seconds
  3. Use a large sieve to scoop out the noodles then run cold water over them (stops the noodles from being overcooked)
  4. Dip the noodles into the boiling water again to warm up
  1. Toss the noodles into the large bowl of sauce then place a portion into one bowl per person
  2. Serve the noodles with the char siu, fish balls, white pak choi and scallions

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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