LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Asian noodles are eaten hot and cold, and are used in soups.sauce,stir fries and other asian dishes.
Easily available fresh and dried in asian market.Today i cook this loh mee/baised noodle eaten with the deep fried crispy prawns fritterIt was delicious taking a small pcs of the prawns fritter ,dip into the sauce,let the prawn fritter to absord the sauce.

LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Ingredients;
300g cooked yellow noodle
100g bean sprout
100g kangkong (water spinach)
2 tbsp minced garlic
100g sweet potatoes starch (mix with 150ml water)
some pieces deep fried prawn,cut into smaller pieces
300g pork belly

Soup ingredients;
1 1/2 litres water
2tbsp premium dark soy sauce
2 tbsp vinegar
1tsp salt
1 small cinnamon stick
4 tbsp light soy sauce
1 star anise
8 cloves garlic
3 tbsp sugar
Topping ;a tbsp black vinegar,some minced garlic

Method;
1.scald the pork belly in a pot of boiling water,drain and discard the water.
2.put soup ingredients all in the pot of water bring to a boil, add pork belly in and braise over low heat for an hour until cooked and soft.take out the pork belly once,it cook,keep aside to cool.reserve the pork belly gravy.Slice the pork belly when cool,keep aside
4.Add 600ml water to the pork belly gravy,bring to a boil,add salt to taste,slowly pour in sweet potato
starch solution to thicken the gravy.
5.in a pot of boiling water,scalded the yellow noodle,bean sprouts,kangkong vegetables each separately,drain on the colandar.
6.divided the noodle in three bowl,add a big scoop of the thicken gravy,lightly toss. Top with a few slice of braised pork belly,some bean sprouts and kangkong vegetable and a pieces crispy prawn fritter cut to smaller pieces,Add a tbsp of black vinegar,and 1 tsp minced garlic.when you eat,toss wll and eat it while warm. Add more crispy prawn  to your soup.is delicious.