Kolo Mee recipe- How to prepare the traditional Malaysian noodles

If you love Asian noodles, you'll love this Kolo Mee recipe! This favorite noodle dish is a specialty from Sarawak, Malaysia, a delicious mix of springy egg noodles, savory minced meat, and char siu, all tossed in a savory sauce that will surely make your taste buds dance.
It's easy to make as it requires only a handful of common ingredients., Yet, the result is a mouthwatering bowl of noodles like those in your favorite local Chinese restaurant. It is famous for the locals for a relaxing breakfast or a quick lunch at the hawker stalls.
Some variations of Kolo Mee may also include other ingredients such as fish balls, shrimp, or vegetables. I will keep this recipe quick and easy with some store-bought items to keep it simple so you can enjoy it with minimum effort.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/kolo-mee-r... )
Ingredients A (The minced meat)
150g minced meat
2 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1/4 tsp sesame oil
1/4 tsp white pepper
1 tbsp vegetable oil
1 tbsp cooking oil
Ingredients B (Other ingredients for the noodles)
200g fresh egg noodles (weight after cooked)
6 slices Char siu
2 Fish balls
2 stalks Choy sum (or bok choy)
Ingredients C (Sauce for the noodles for two servings)
1.5 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tbsp fried shallot oil
Ingredients D (Toppings)
2 tbsp chopped spring onions
2 tbsp fried shallots
1 tbsp fried garlic
2 tbsp pork crackles (optional)
Sliced chilies to garnish
Instructions:
Fried the shallot and garlic:
- Coarsely chop some garlic and thinly slice the shallots
- Fry the shallots in vegetable oil over low heat. Stir continuously. When the shallot falls slightly short of golden, pour the shallot and oil through a wire mesh strainer.
- Return the strained shallot oil to the pan. Then add the garlic and repeat the same process as the shallot until the garlic turns golden and crispy. Strain again to remove the fried garlic.
Cook the minced meat
- Heat the vegetable oil to medium-high heat. Add the minced meat.
- Add the remaining ingredients A and stir-fry until browned. Set aside the cooked minced meat for later use.
Cook the noodles
- Cook the egg noodles in boiling according to the package instructions. When the noodles have loosened and are nearly cooked, remove and place them in a pot of cold water to cool.
- Return the cooled noodles to the boiling water until fully cooked.
- Drained and placed the noodles in the serving boil.
To serve
- Combine the cooked egg noodles with the sauce for the noodles in the serving bowl.
- Add the minced meat sauce, sliced char siu, fish balls, and choy sum.
- Sprinkle the spring onions and fried shallots on top of the noodles.
#kolomee #干捞面
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Website: tasteasianfood.com/
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[@TasteofAsianFood]

Hi, please download the recipe and read more about Kolo Mee on our food blog" tasteasianfood.com/kolo-mee-recipe/

[@geeskefortmann5220]

Sounds delicious. Thank

[@sabinamock4799]

It looks delicious and easy to make. Thank you for sharing.

[@tinaooi4057]

Tq for the video. Will try it soon as i like this dish much.

[@McCulleyJr]

Delicious recipe, I'll make it soon, thank you.

[@marareyes1956]

Wow i am excited to make my own

[@marilyn3158]

Sarawak kolo mee is delicious and looks easy to prepare. Thkx for sharing . Look forward to learn more of the sarawak food . Thks for sharing❤

[@LydiaMacaro]

wow so yummy

[@Ava-oc1dg]

Thank you

[@jolly1039]

Can you show how to make Sarawak sio bee?? It's different than siu mai..

[@ridersoon7841]

Im from Sarawak. I look this not like kolo mee.😅

[@namenezes]

Isnt vinegar also used for mee kolok?

[@user-fo8fv9zb7d]

Aiyooo...kolo mee is not from Sabah my friend. It originates from Sarawak.

[@Pailleline]

It s from kola people (Shan state) who moved to Pailin Cambodia

[@user-ce7de8ww3y]

basiccaly mi kicap not tradinal at all

[@Next.ticket-9099]

Kolok mee？oyster sauce ？errrrr......