Entree: Malaysia – Sarawak – Kampua Mee (Sarawak Chinese tossed wheat noodles with pork lard and sliced roasted pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 min

Total 20 min

Ingredients

- 12 oz (340 g) fresh plain wheat noodles (thin egg or alkaline noodles)
- 2 tbsp (30 ml) rendered pork lard
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 1/2 tsp (2.5 g) fine salt
- 1/4 tsp (1 g) white pepper
- 3 cloves garlic, minced
- 3 shallots, thinly sliced
- 8 oz (225 g) char siu (barbecued pork), sliced
- 2 stalks (30 g) spring onions, sliced thin on the diagonal
- 1/4 cup (30 g) fried shallots for garnish
- 1 tsp (5 ml) sesame oil (optional)
- Chili oil or sliced fresh chilies for serving (optional)

Instructions

1. Bring a large pot of water to a rolling boil. Blanch the fresh noodles 30–60 seconds until just al dente, stir to separate, then drain and rinse briefly under warm water; set aside.
2. In a large wok or skillet over medium heat, warm the vegetable oil and pork lard until shimmering. Add the minced garlic and sliced shallots and stir-fry until fragrant and the shallots begin to soften, about 1–2 minutes.
3. Add the drained noodles to the wok and toss to coat thoroughly in the lard and oil. Splash in the light soy sauce, sprinkle the salt and white pepper, and toss constantly for 1–2 minutes to heat through and evenly season.
4. Stir in the sliced char siu and spring onions just to warm the pork and wilt the onions, about 30–60 seconds. Drizzle sesame oil if using and toss once more.
5. Divide noodles among 4 bowls or plates, top each with fried shallots and extra spring onion. Serve immediately with chili oil or fresh chilies on the side.