1. For the shallot oil: In a wok, heat oil over medium heat. Once the oil is hot, add the shallots and cook for 7-8 minutes, stirring occasionally, until the shallots are golden brown. Remove from heat and set aside.

2. Bring a large pot of water to the boil. Once boiling, add 1 piece of noodle and cook for 40-60 seconds (taste test a strand to check for doneness), then rinse in cold water. Quickly blanch again in water for 5 seconds and drain.

3. Place ingredients for wantan mee sauce in a bowl and mix well. Add cooked noodles (from Step 2) and mix well to coat. Place noodle on serving plate. Repeat Step 2 and 3 for remaining noodles. You may need to change water after cooking 2-3 portions of noodles (if water becomes too starchy).

4. Using same water as in Step 2 or a fresh pot of boiling water, blanch the vegetables for 15-20 seconds until cooked. Divide the vegetables between the 6 plates.

5. Drizzle some shallot oil on the vegetable. Top the noodles with homemade char siew and serve with a small bowl of homemade wantans (3-4 wantans per person) and pickled green chillies.