Kon Lo mien

marinate the pork mince with a dash of soy sauce, sesame oil, a drop of oil, salt, white pepper and corn flour

optional: you can also add finely shredded carrots or mushrooms to the mince mixture

put a dumpling wrapper on the palm of your hand

put 1 Tbsp of mince on it, wet the sides of the wrapper, fold over, push out any air bubbles and press the edges tightly to seal

cook noodles according to packet directions

strain the cooked noodles and rinse with cold water

set aside

blanch the vegetables, strain and set aside

cook the fish cake / fish balls, strain and set aside

put a pot of water on to boil

once it comes to a rolling boil, put the dumplings in slowly and turn it down to medium heat

when it starts boiling again, add in some cold water and let it come to the boil again (this helps to keep the skin from tearing)

scoop out the dumplings when they float up and keep aside

heat up a small pan

add oil and sliced shallots and fry till fragrant

add the light and dark soy sauces and the oyster sauce

season to taste with a bit of sugar

add some cornstarch slurry to thicken the sauce

put the noodles in and coat with the sauce

put the noodles on a plate

put the vegetables, fish cake, roast pork, dumplings on top of the noodles

garnish with chopped spring onions and a little sesame oil

enjoy!