{"id":4628,"date":"2013-08-25T19:26:32","date_gmt":"2013-08-26T02:26:32","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4628"},"modified":"2014-04-16T14:52:06","modified_gmt":"2014-04-16T21:52:06","slug":"vegetarian-kon-loh-mee-malaysian-dry-noodles","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/vegetarian-kon-loh-mee-malaysian-dry-noodles\/","title":{"rendered":"Vegetarian Kon Loh Mee (Malaysian Dry Noodles)"},"content":{"rendered":"
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\"Kon<\/p>\n

I found out about kon loh mee when we tried out a new restaurant called The Spice Table in downtown LA. It was so good, so I had to try making it at home! I did a little research and kon loh mee simply means Malaysian dry noodles. If you search for kon loh mee, you get a lot of recipes for wan tan mee. I think kon loh mee is just without the wontons, but I’m really not sure! The first time I made the recipe I used\u00a0this recipe on To Food with Love<\/a> which has a separate seasoning sauce and mushroom sauce. This last time, I just made one sauce to save on cooking time and it worked well! I did change it up quite a bit, and I don’t know what the authentic noodles taste like, but we really enjoyed it.<\/p>\n

The sauce is soy saucy and sweet and pairs wonderfully with the blanched choy sum and chewy mushrooms.\u00a0I think that the pickled jalapenos are key, but Tejas preferred sambal oelek.\u00a0You can find\u00a0choy sum<\/a>\u00a0in an Asian market or you can substitute bok choy. If you don’t have fresh shiitake, soaked dried shitake or any mushrooms can be substituted.<\/p>\n

This recipe does take a lot of pans and everything is done separately, but it isn’t difficult.<\/p>\n

Pickled Green Chilis<\/span>
\n3 big jalapenos or 6 serannos thinly sliced
\nBoiling water
\n2\/3 cup rice vinegar
\n1\/2 teaspoon salt
\n1 tablespoon sugar<\/p>\n

    \n
  1. In a small pan boil water. Add the chilis and turn off the heat and let sit for a couple of minutes.<\/li>\n
  2. Mix together vinegar, salt and sugar in a bowl. Strain the green chilis and add them to the bowl. Let sit for a couple of hours or until the chilis have changed from bright green to olive green.<\/li>\n<\/ol>\n

    Garlic Oil<\/span>
    \n2 cloves garlic sliced
    \n2 tablespoons olive oil<\/p>\n