Technically, this isn’t a traditional “wan tan mee”. It’s more like noodles with minced pork gravy. haha. But I love the taste and it reminds me of my childhood. This isn’t exactly my mom’s recipe but I just recreated it with what I had in the kitchen. Not very helpful recipe below, because I didn’t measure anything so everything is just agak-agak.
- Minced pork (i used about 250g ish I think) sub with other meat if you don’t take pork
- Diced onions (about half a medium sized yellow onion)
- Chopped garlic (about 4 cloves)
- Chicken stock/ whatever broth (around 700ml)
- Dark soy sauce (about 1 Tbsp)
- Light soy sauce (about 2 tsp? taste and adjust accordingly)
- Salt (forgot how much I used lol)
- Maggie cukup rasa (optional)
- Cornstarch slurry (I used about 1 heaping tablespoon of cornstarch mixed with 2 parts cold water)
Extra stuff (optional)
- Fried garlic oil (chop garlic and fry on med heat till golden brown) – I always have a container of garlic oil with fried garlic in my kitchen
- My mom usually adds cooked green peas to the gravy. Goes pretty well with the gravy.
- Fried shallots as topping
- Saute diced onions and chopped garlic in a pot
- Add in minced meat and fry till meat is cooked (no more raw meat)
- Add in dark soy sauce, light soy sauce, and maggie cukup rasa. Mix.
- Add in chicken stock and bring to a boil
- Let simmer for a bit.
- Add salt to taste.
- Add some cornstarch slurry, stir and wait to see how thick it gets. Add more if needed. (depends if you prefer a more watery gravy or thicker gravy)
- Cook preferred noodles by following the manufacture’s instructions. I used egg noodles in mine, but I do like Vit’s instant noodles as well. Drain and set aside.
- On the serving plate, add 1 tablespoon of fried garlic oil, and 1 teaspoon of dark soy sauce.
- Mix cooked noodles with the garlic oil and dark soy sauce until well coated.
- Add gravy (I like to flood mine with gravy..)
- (optional) Add fried shallot toppings
- Serve hot