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After revisiting Yip Kitchen’s kon low meen, or dried wonton noodles, I’ve been craving it like crazy. Of course I can’t be driving to Sunway Pyramid every time I want to eat kon low, right? And I hate going to coffee shops and hawker stalls because they’re so dirty.

At any rate, the hawker version only has wonton and char siew, or barbecued pork. But I like it with siew yoke, or roast pork with the crispy skin. So what to do? Make my own premium version at home with char siew, siew yoke and wonton. How about that ?

I buy the char siew, siew yoke, choy sum or Chinese leafy greens, and loose wonton noodle from the market. They come in, what I call, swirls. If you eat at the hawker’s, one swirl makes one plate of noodles.

For the wontons, you need wonton skins and ground pork seasoned with a dash of salt and pepper. To wrap the wonton, simply plop a teaspoon of meat into a wonton skin and fold up the sides to make a small bundle, giving the sides a squeeze to ensure the bundle doesn’t split open.

I usually have half a wok of water on the boil while I’m working on the other stuff. Once the wontons are wrapped, blanch them in the boiling water for 5 minutes till they’re cook through. Then blanch the choy sum which has been cut into 1-inch lengths. Leave aside.

For the sauce for one swirl of noodles, you need to lay these ingredients out on each plate (and you can vary the amounts depending on your own preference):

• 1+ teaspoon of dark, thick soy sauce
• 2 teaspoons of soy sauce
• 1 dessertspoon of oil
• 1 dessertspoon of oyster sauce

Place one swirl of noodles into boiling water. Use chopsticks to stir the noodles to prevent them from sticking together. It’s just like cooking spaghetti. But wonton noodles are finer and softer so you need to cook them for 3 minutes or less.

Then you need to kor lang hor which means scoop out the noodles and run them through cold water for 1 minute to cool them down. Then put them back into the boiling water and cook for another 1 minute. This process makes the noodles crisp.

Scoop out the noodles and place in the plate which has been readied with the sauce. Add in a few wontons and some choy sum. Use chopsticks to mix everything on the plate well into the sauce. Top with slices of char siew and siew yoke. For garnishing, sprinkle on some chopped spring (green) onions and Chinese parsley.

That’s it, you’re ready to dig in. Oops, almost forgot the pickled green chillies. If you don’t have those on hand, you can just cut up some raw red or green chillies. I eat mine with both pickled green chillies and raw birds’ eye chillies.