Kolo Mee

Mains
Noodles

Easy Level:

Cook Time:

Servings:

3-4 pax

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
pcs
of egg noodles (approx.150g)
0.00
pcs
pcs
of egg noodles (approx.150g)
0.00
g
g
Minced meat
0.00
g
g
Minced meat
0.00
tsp
tsp
Light soy sauce
0.00
tsp
tsp
Light soy sauce
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Cooking wine
0.00
tsp
tsp
Cooking wine
Dash of White pepper
Dash of White pepper
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Cornstarch
0.00
tsp
tsp
Flat fish powder
0.00
tsp
tsp
Flat fish powder
0.00
tsp
tsp
Dark soya sauce
0.00
tsp
tsp
Dark soya sauce
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
g
g
Char siew slices
0.00
g
g
Char siew slices
0.00
g
g
Bean sprouts
0.00
g
g
Bean sprouts
0.00
g
g
Xiao bai cai
0.00
g
g
Xiao bai cai

Garnish

0.00
tsp
tsp
Chopped scallions
0.00
tsp
tsp
Chopped scallions
0.00
tsp
tsp
Fried garlic
0.00
tsp
tsp
Fried garlic
0.00
tsp
tsp
Fried shallots
0.00
tsp
tsp
Fried shallots
Sliced chillies
Sliced chillies
Sauce for each noodles serving
Sauce for each noodles serving
0.00
tsp
tsp
Fish sauce
0.00
tsp
tsp
Fish sauce
0.00
tsp
tsp
Light soy sauce
0.00
tsp
tsp
Light soy sauce
0.00
tsp
tsp
Oyster sauce
0.00
tsp
tsp
Oyster sauce
0.00
tsp
tsp
Zhe jiang vinegar
0.00
tsp
tsp
Zhe jiang vinegar
Dash of Flat fish powder
Dash of Flat fish powder
0.00
tbsp
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
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.
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.
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.
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. 
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.
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

6

Assemble noodles with xiao bai cai, char siew slices and minced pork. 
Assemble noodles with xiao bai cai, char siew slices and minced pork. 
Mark as completed

7

Garnish with fried shallots, fried garlic, scallions and sliced chillies.
Garnish with fried shallots, fried garlic, scallions and sliced chillies.
Mark as completed

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