Kolo Mee
Savor the authentic flavors of Sarawak with this irresistible Kolo Mee recipe, a beloved Malaysian noodle dish brimming with umami-packed goodness. This quick and easy recipe brings together springy egg noodles tossed in a savory blend of dark soy sauce, light soy sauce, and fish sauce, perfectly complemented by tender minced pork cooked with garlic oil and fragrant seasonings. Topped with slices of succulent char siu (barbecued pork), crispy fried shallots, and fresh spring onions, this dish bursts with layers of texture and flavor. Ready in just 40 minutes, it’s ideal for a comforting meal that feels gourmet yet is simple to prepare. Serve with a side of warm chicken stock for extra indulgence. Perfect for fans of Asian street food classics, this Kolo Mee recipe is a must-try!
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Recipe Information
Ingredients
- 400 grams egg noodles
- 200 grams minced pork
- 2 tablespoons soy sauce, dark
- 2 tablespoons soy sauce, light
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 0.5 teaspoon white pepper
- 200 milliliters chicken stock
- 150 grams char siu (barbecued pork)
- 2 stalks spring onions
- 3 tablespoons fried shallots
- 2 tablespoons cooking oil
- 3 cloves garlic
Instructions
Start by preparing the garlic oil. Mince the garlic cloves and heat 2 tablespoons of cooking oil in a small pan over medium heat. Add the minced garlic and fry until golden brown. Remove from heat and set aside.
Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions or until just tender. Drain and rinse the noodles with cold water to stop the cooking process. Set aside.
In a separate pan, heat 1 tablespoon of the prepared garlic oil over medium heat. Add the minced pork and cook until browned.
Add 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 0.5 teaspoon of white pepper to the minced pork. Stir well and let it cook for a few minutes until the pork is fully cooked and the sauce is concentrated. Set aside.
Slice the char siu (barbecued pork) thinly and set aside.
Finely chop the spring onions and set aside for garnish.
In a small bowl, combine the remaining 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, and 1 teaspoon fish sauce. Pour this mixture over the cooked noodles and toss to combine.
Divide the seasoned noodles equally into serving bowls. Top each bowl with a portion of the cooked minced pork, sliced char siu, and a sprinkle of chopped spring onions and fried shallots.
Serve the kolo mee immediately, with a side of chicken stock, if desired, for added moisture and flavor.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 6605 mg | 287% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 33.8 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2033 mg | 43% | |
*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.
