Kolo Mee (Malaysian-style Noodles)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
369 kcal
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Course
Main Course
Kolo Mee (Malaysian-style Noodles)
Description
Kolo Mee uses fresh egg noodles cooked briefly to retain bite, then tossed with a pork mixture seasoned with dark and light soy sauces, chicken bouillon powder, Shaoxing wine, and white pepper. Shallots and garlic provide aromatic depth while frying onion flakes add a crunchy, caramelized onion flavor as a garnish. The pork mixture is cooked until well browned and infused with sauces.
The dish is assembled with vibrant toppings such as sliced char siu barbecue pork, cooked wontons for chewiness, and leafy greens like yu choy or gai lan for freshness. Green onion and optional spicy condiments can be added according to taste. The combination results in a savory, textured noodle dish with balancing flavors from the pork and toppings.
Kolo Mee serves as a versatile meal option popular in Malaysian cuisine, suitable for a satisfying lunch or dinner. The layers of fried onion, savory pork, and fresh noodles provide contrasting textures and rich flavors.
Ingredients
- 1 pkg egg noodles 340g, fresh
Onion Flakes
- 1 tablespoon vegetable oil
- 2 tablespoon dried onion flakes
Pork Mixture
- ½ tablespoon vegetable oil
- 2 shallots finely diced (or use ½ small onion if you don't have shallots, small
- 4 cloves garlic minced
- 1 lb ground pork 454g, lean
- 1 teaspoon chicken bouillon powder
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce light
- 1 tablespoon Shaoxing wine optional, for flavour
- ¼ teaspoon ground white pepper
Toppings
- ¼ lb pork char siu, sliced, roasted BBQ
- 6-8 wonton optional, cooked
- yu choy or gai lan, cooked
- 1 green onion chopped
- chilies optional, pickled
- hot sauce eg. sriracha or garlic hot sauce
Instructions
Fry the onion flakes:
- Heat a large wok over medium high heat. Add 1 tablespoon of vegetable oil and add in the onion flakes.
- Lightly fry for about a minute by continuously stirring the onion flakes until golden brown (but not burnt) -- about 1 minute. Turn off the heat, and transfer the flakes into a small bowl. Set aside.
Fry the pork mixture:
- Using the same wok, turn on the heat to medium high and add in the ½ tablespoon oil, shallots and garlic. Fry until lightly fragrant, about 1-2 minutes.
- Crank the heat up to high and add in the ground pork, breaking it up into small pieces. Cook for about 5-6 minutes, stirring occasionally, until no longer pink.
- Add in chicken boullion powder, dark soy sauce, light soy sauce, and white pepper. Mix to incorporate everything together. Turn off the heat and transfer the meat to a bowl.
Cook the noodles:
- Heat a large pot of water and let it come to a boil. Add in the egg noodles and cook according to package directions, about 2-3 minutes, or until al dente. Pour the noodles into a colander and rinse under cold water.
Assemble:
- Drain noodles and portion into serving bowls.
- Top the noodles with the 2-3 heaping tablespoons of the warm ground pork mixture, sliced BBQ pork (char siu), wontons, veggies (yu choy or gai lan), green onions, pickled chilies (optional), and fried onion flakes. Mix the bowl thoroughly and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 82mg | 27% |
| Sodium | 569mg | 24% |
| Potassium | 406mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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