Kolo Mee
themeatmensg
February 15, 2022
Another classic Chinese noodle recipe is this Sarawak Kolo Mee! It’s an easy, dry noodle recipe using springy egg noodles coated in a rich pork and shallot oil sauce.
Topped off with a generous amount of minced pork, char siew and vegetables, this recipe is an easy fix especially for work day lunch meal.
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Ingredients
Adjust Servings
| 3pieces of egg noodles (approx.150g) | |
| 250g Minced meat | |
| ¾tsp Light soy sauce | |
| ¾tsp Sesame oil | |
| 1tsp Cooking wine | |
| Dash of White pepper | |
| 1tsp Cornstarch | |
| 1tsp Flat fish powder | |
| 1tsp Dark soya sauce | |
| 1tbsp Sugar | |
| 200g Char siew slices | |
| 100g Bean sprouts | |
| 100g Xiao bai cai |
Garnish:
| 3tsp Chopped scallions | |
| 3tsp Fried garlic | |
| 3tsp Fried shallots | |
| Sliced chillies | |
| Sauce for each noodles serving | |
| ½tsp Fish sauce | |
| ½tsp Light soy sauce | |
| ½tsp Oyster sauce | |
| ½tsp Zhe jiang vinegar | |
| Dash of Flat fish powder | |
| 1tbsp fried pork lard (optional), you may use garlic oil or shallots oil. Recommended to fry your pork lard 1st, followed by fried garlic, then fried shallots. |
Directions
1.
In a small mixing bowl, marinate minced pork with light soy sauce, dash of pepper, cooking wine, sesame oil and cornstarch. Mix well and set aside.
Mark as complete
2.
Heat some pork lard oil in a small pan, stir fry the marinated minced pork until cooked, add in dark soy sauce, sugar and continue to cook till well done, set aside for later use.
Mark as complete
3.
In each serving bowl, add in ½ tsp of pork lard oil (fragrant oil of your choice), ½ tsp fish sauce, ½ tsp light soy sauce, ½ tsp oyster sauce, ½ tsp zhe jiang vinegar & dash of flat fish powder, mix well and set aside.
Mark as complete
4.
Prepare a pot of hot boiling water, quick blanch xiao bai cai and set aside for later use.
Mark as complete
5.
Using the same pot of boiling water, blanch egg noodles until semi soft, transfer to dip in room temperature water, drip dry and planch noodles back into the boiling water with some bean sprouts, quick boil, drain dry and plate.
Mark as complete
6.
Assemble noodles with xiao bai cai, char siew slices and minced pork.
Mark as complete
7.
Garnish with fried shallots, fried garlic, scallions and sliced chillies.
Mark as complete
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