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.

Ingredients

Adjust Servings

US / Metric

0.00

pcs

of egg noodles (approx.150g)

0.00

pcs

of egg noodles (approx.150g)

0.00

Minced meat

0.00

Minced meat

0.00

tsp

Light soy sauce

0.00

tsp

Light soy sauce

0.00

tsp

Sesame oil

0.00

tsp

Sesame oil

0.00

tsp

Cooking wine

0.00

tsp

Cooking wine

Dash of White pepper

0.00

tsp

Cornstarch

0.00

tsp

Cornstarch

0.00

tsp

Flat fish powder

0.00

tsp

Flat fish powder

0.00

tsp

Dark soya sauce

0.00

tsp

Dark soya sauce

0.00

tbsp

Sugar

0.00

tbsp

Sugar

0.00

Char siew slices

0.00

Char siew slices

0.00

Bean sprouts

0.00

Bean sprouts

0.00

Xiao bai cai

0.00

Xiao bai cai

Garnish

0.00

tsp

Chopped scallions

0.00

tsp

Chopped scallions

0.00

tsp

Fried garlic

0.00

tsp

Fried garlic

0.00

tsp

Fried shallots

0.00

tsp

Fried shallots

Sliced chillies

Sauce for each noodles serving

0.00

tsp

Fish sauce

0.00

tsp

Fish sauce

0.00

tsp

Light soy sauce

0.00

tsp

Light soy sauce

0.00

tsp

Oyster sauce

0.00

tsp

Oyster sauce

0.00

tsp

Zhe jiang vinegar

0.00

tsp

Zhe jiang vinegar

Dash of Flat fish powder

0.00

tbsp

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.

0.00

tbsp

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.

Steps

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 completed

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 completed

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 completed

4

Prepare a pot of hot boiling water, quick blanch xiao bai cai and set aside for later use.

Mark as completed

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 completed