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Kolo Mee (Sarawak Malaysian Dry Noodle)

Kolo Mee is a Sarawak, Malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions. A classic staple food in Malaysia, it is eaten for breakfast, lunch, or dinner. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 people
Course: Breakfast , Lunch , Dinner
Cuisine: Malaysian

Ingredients

  • 1 Tbsp vegetable oil
  • 2 Tbsp Dried onion flakes
  • ½ Tbsp vegetable oil
  • 2 small shallots, finely diced (or 1/2 small onion)
  • 4 cloves garlic, minced
  • 1 lb lean ground pork
  • 1 tsp chicken bouillon powder
  • 1 Tbsp fish sauce
  • 1 Tbsp light soy sauce
  • ¼ tsp ground white pepper
  • water for boiling noodles
  • 1 package (340g) fresh thin Chinese egg noodles or dried thin, Chinese egg noodles
To Serve
  • 1 green onion, chopped
  • ¼ lb roasted BBQ pork (char siu), sliced (optional)
  • 6-8 cooked wontons (optional)
  • pickled chilies (optional)
  • hot sauce , eg. sriracha or garlic hot sauce

Instructions

    Cup of Yum
  1. Heat a large wok over medium high heat. Add 1 Tbsp 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). Turn off the heat, and transfer the flakes into a small bowl. Set aside.
  2. Using the same wok, turn the heat to medium high and add in 1/2 Tbsp oil, shallots and garlic. Fry until lightly fragrant, about 1-2 minutes.
  3. 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.
  4. Add in chicken bouillon powder, fish sauce, soy sauce, and white pepper. Mix to incorporate everything together. Turn off the heat and transfer the meat to a bowl.
  5. 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. Drain noodles and portion into serving bowls.
  6. Top the noodles with the 2-3 heaping tablespoons of the warm ground pork mixture, green onions, sliced BBQ pork (char siu), wontons, pickled chilies, and fried onion flakes.
  7. Mix the bowl thoroughly to coat the noodles and serve immediately.