Soy-Free Kolo Mee
Discover the irresistible charm of Soy-Free Kolo Mee, a delectable twist on the classic Malaysian noodle dish that's perfect for those avoiding soy-based ingredients. This recipe features springy egg noodles tossed in a rich, umami-packed sauce made from fish sauce, oyster sauce, and palm sugar—a beautiful balance of sweet and savory flavors. Tender slices of pork shoulder and succulent shrimp are stir-fried with garlic and shredded napa cabbage, creating a hearty, protein-packed meal. Finished with a sprinkle of fresh spring onions and a bright squeeze of lime, this soy-free version captures the essence of Kolo Mee while catering to dietary needs. Ready in under 40 minutes, it's an ideal quick dinner for satisfying your cravings with authentic flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Egg noodles
- 250 grams Pork shoulder, sliced thinly
- 250 ml Chicken stock
- 2 tablespoons Fish sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Palm sugar
- 4 cloves Garlic, minced
- 0.5 teaspoon White pepper
- 150 grams Cooked shrimp, peeled and deveined
- 3 tablespoons Spring onions, finely chopped
- 3 tablespoons Vegetable oil
- 1 whole Lime, cut into wedges
- 100 grams Napa cabbage, shredded
- to taste Salt
Instructions
Start by bringing a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
In a small bowl, combine the chicken stock, fish sauce, oyster sauce, and palm sugar. Stir until the sugar is dissolved, and set aside this seasoning mixture.
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the sliced pork shoulder and cook until browned and cooked through, about 5-6 minutes. Remove the pork from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the cooked shrimp to the pan and sauté for another 2 minutes until heated through.
Return the cooked pork to the pan along with the shredded napa cabbage. Stir-fry for 2 minutes until the cabbage starts to wilt.
Pour the seasoning mixture into the pan, stirring everything well to coat the meat and vegetables in the sauce.
Add the cooked noodles to the pan, tossing gently to combine with the other ingredients and evenly distribute the sauce.
Add the white pepper and salt to taste, mixing everything one last time to ensure a uniform flavor.
Serve the soy-free Kolo Mee in bowls, garnished with chopped spring onions and lime wedges on the side for squeezing over the finished dish.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 599 mg | 200% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 18.8 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1841 mg | 39% | |
*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.
