Dairy-Free Kolo Mee
Elevate your noodle game with this irresistible Dairy-Free Kolo Mee, a Malaysian-inspired dish bursting with flavor and free of any dairy ingredients. Featuring springy eggless wheat noodles tossed in a savory umami-packed sauce made with soy sauces, oyster sauce, and fragrant sesame oil, this recipe is a true comfort classic. Succulent stir-fried chicken thighs marinated to perfection add a hearty protein boost, while fresh cucumber and spring onion provide a crisp, refreshing finish. Ready in under an hour, this dish is perfect for weeknight dinners or casual lunches. Serve it with a squeeze of lime for a tangy twist that enhances every bite! Ideal for those seeking a dairy-free, flavorful recipe, this Kolo Mee will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 300 grams Dry eggless wheat noodles
- 200 grams Boneless chicken thighs
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 3 cloves Garlic
- 1 large Shallot
- 2 teaspoons Sesame oil
- 2 tablespoons Peanut oil
- 1 cup Chicken stock
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Spring onions
- 1 small Cucumber
- 1 whole Lime
Instructions
Start by slicing the boneless chicken thighs into thin strips. Finely mince the garlic and shallot, and slice the spring onions diagonally. Peel and julienne the cucumber. Set aside for later use.
In a mixing bowl, combine the sliced chicken with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a pinch of salt, and black pepper. Mix well and let marinate for at least 10 minutes.
Bring a large pot of water to a boil. Cook the eggless noodles according to the package instructions until al dente. Drain and toss them with 1 teaspoon of sesame oil to prevent sticking. Set aside.
Heat 2 tablespoons of peanut oil in a large wok or frying pan over medium heat. Add the minced garlic and shallot, stir-frying until fragrant and lightly golden, about 1-2 minutes.
Add the marinated chicken to the wok, stir-frying until cooked through and browned, about 5 minutes. Remove the chicken from the wok and set aside.
In the same wok, add the chicken stock, 2 tablespoons of soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well and bring the sauce to a simmer. Allow it to cook and thicken slightly for about 3-4 minutes.
Return the cooked noodles to the wok, tossing them in the sauce until well-coated. Add the cooked chicken back to the wok and mix until evenly distributed.
Divide the noodle mixture into serving bowls. Garnish with sliced spring onions and julienned cucumber.
Serve with lime wedges on the side for an added zesty flavor, if desired.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 19.8 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
