Kolo Mee is a Sarawakian delight that has noodles tossed in a thick sauce and topped with fried onions, minced pork, and sliced BBQ pork. The term “Kolo” originates from a Cantonese phrase that translates to “dry mix”. This seems to explain the dry texture of the dish.
This dish is different from wonton mee, which is served in both dry and soup versions. The Sarawakian delight is served dry with just enough sauce to coat the springy noodles. In this article, we will be sharing on how to cook authentic and delicious Kolo Mee at home. Happy cooking!
Tips for Making Kolo Mee
If you’re running out of shallots, you can substitute the ingredient with small onions. The light soy sauce in this recipe can also be replaced by dark soy sauce.
Besides thin egg noodles, you can use any other noodles of your choice. The hand-pulled noodles are a good substitute.
You can top your noodles with the toppings of your choice. While this recipe uses sliced BBQ pork, wontons, and pickled chillies as toppings, feel free to opt for any other meat and vegetable options.
There is a wide array of hot sauces available in the market. However, in this recipe, we highly recommend using sriracha and garlic hot sauce for the best of taste.
Kolo Mee Recipe
Kolo Mee is a Sarawakian delight that has dried noodles served with pork, shallot, and fried onions. This dish can be eaten throughout the day, and it makes one of the best main courses among Malaysian cuisine.
Difficulty: Easy
Details
4 servings
5 minutes
20 minutes
467 kcal per serving
Print
Ingredients
1 Tbsp of vegetable oil
2 Tbsp of dried onion flakes
½ Tbsp of vegetable oil
2 small shallots, finely diced
4 cloves of garlic, minced
1 lb of lean ground pork
1 tsp of chicken bouillon powder
1 Tbsp of fish sauce
1 Tbsp of light soy sauce
¼ tsp of ground white pepper
water
1 package (340g) of thin Chinese egg noodles
1 green onion, chopped
¼ lb of roasted BBQ pork (char siu)
6-8 cooked wontons
pickled chillies
hot sauce
Directions
- Prepare a wok and heat it over medium-high heat. Add in vegetable oil and the onion flakes. Fry the onions for about a minute. Stir the onions continuously until they turn golden brown. Then, turn off the heat and set the fried onions aside.
- In the same wok, add in some oil and put in shallots and garlic. Fry the mixture for about 1-2 minutes or until fragrant.
- Turn the heat up and put the ground pork into the wok. Break the pork into small pieces while stirring continuously. Cook the pork for about 5-6 minutes, until no pink meat is seen.
- Add chicken bouillon powder, fish sauce, soy sauce, and white pepper into the pork mixture. Mix the ingredients evenly before turning off the heat and setting the pork mixture aside.
- In a pot, bring some water to a boil. Next, cook the egg noodles according to package directions. Rinse the cooked noodles under cold water and drain them.
- Place the noodles into 4 serving bowls. Garnish each bowl of noodles with the pork mixture, sliced BBQ pork, wontons, green onions, fried onions, and pickled chillies. Serve and enjoy.
| Note: Health-conscious individuals can opt for lean pork to lower the fat content in this dish. |
Ways to Enjoy Kolo Mee
This noodle dish is the main course for breakfast, lunch, and dinner. Pair your noodles with a bowl of soup or a drink, and you’ll have a fulfilling meal!
Besides, you can also add more side dishes to your noodles. Some common examples are fish balls and vegetables.
Explore other popular Malaysian delights with Lokataste Recipe and more!
