Kolo mee is a dry noodle dish from the Malaysian state of Sarawak, especially associated with the city of Kuching. The noodles are tossed with a light savory sauce and topped with minced pork, sliced char siu and crispy shallots.
This kolo mee uses a simple sauce that lightly coats the noodles. The egg noodles are tossed with soy sauce and oil, then topped with minced pork, slices of char siu and fried shallots. The dish stays focused on the noodles with the pork toppings adding extra flavor and texture.
If you’re exploring noodle dishes from Sarawak, see Sarawak laksa too.
Table of Contents
Dish Overview
Kolo mee is a tossed noodle dish rather than a soup. Egg noodles are cooked, drained and mixed with a simple sauce before being topped with pork and garnishes.
The dish is often served in hawker stalls across Sarawak and is commonly eaten for breakfast or lunch.
Kolo Mee Takeaways
Cooking method: Boiled noodles tossed with sauce.
Key flavor elements: Soy sauce, pork, fried shallots, aromatic oil.
Typical serving style: Dry noodles topped with minced pork and char siu.
About Malaysian Cuisine
This dish is part of Malaysia’s diverse culinary tradition, which blends Malay, Chinese, Indian and Peranakan influences. If you’re exploring Malaysian cooking, see the full guide to traditional dishes here: Malaysian Recipes: Traditional Regional Dishes Explained.
What This Dish Is
Kolo mee is a Sarawak noodle dish typically made with egg noodles tossed in a savory sauce and topped with pork. The dish reflects Chinese culinary influence in Sarawak.
The noodles are usually served dry rather than in broth, which distinguishes them from many other Malaysian noodle dishes.
What It Tastes Like
The egg noodles have a savory flavor from soy sauce and pork fat or oil. Fried shallots add aroma and a slight crisp texture.
People who enjoy simple noodle dishes with savory toppings often enjoy this. Another tasty noodle dish you might enjoy is this bok choy soup with eggs and noodles.
Key Ingredients
Egg noodles: Springy noodles that form the base of the dish.
Minced pork: Adds savory flavor and texture.
Char siu: Sliced roasted pork provides sweetness and color.
Soy sauce: Contributes saltiness and depth.
Fried shallots: Provide aroma and crisp texture.
Ingredient Spotlight: Egg Noodles
Egg noodles are essential to kolo mee because their firm texture holds up well when tossed with sauce. They are usually thin and slightly chewy.
Tips for Best Results
Cook noodles briefly: Boil just until tender so the noodles stay springy.
Drain noodles well: Excess water will dilute the sauce.
Prepare toppings in advance: Have pork and garnishes ready before tossing the noodles.
Toss noodles quickly: Mixing them while hot helps the sauce coat evenly.
Variations and Substitutions
If you can’t find egg noodles: Use thin wheat noodles or ramen noodles without seasoning.
If you want it less salty: Reduce the amount of soy sauce in the noodle sauce.
If you want a different protein: Ground chicken or mushrooms can replace minced pork.
Make Ahead and Storage
Make Ahead: Minced pork topping can be cooked ahead and reheated.
Fridge: Store toppings in the refrigerator for up to 3 days.
Freezer: Cooked minced pork can be frozen for up to 1 month.
Reheat: Reheat pork topping in a pan and cook noodles fresh before serving.
What to Serve with It
This noodle dish is usually eaten as a complete meal with toppings such as minced pork and char siu. Some versions include sliced green onions or fried shallots. In Sarawak it is often served alongside simple soups or chili sauce.
Kolo Mee vs Wanton Mee
Kolo mee differs from wanton mee because it is typically served plain with pork toppings rather than with dumplings and broth. The sauce is also lighter and less sweet.
Kolo Mee FAQs
Is kolo mee served with soup?
Kolo mee is normally served dry, though some vendors provide a small bowl of broth on the side.
What noodles are used for kolo mee?
Thin egg noodles are traditionally used for kolo mee.
More Malaysian Recipes
Explore more traditional dishes in the Malaysian recipe collection:
Sarawak laksa
Nasi kerabu
Ikan bakar
Kolo Mee
Ingredients
- 12 ounces (340g) egg noodles
- 8 ounces (225g) minced pork
- 6 ounces (170g) char siu, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon oil
- 2 cloves garlic, minced
- fried shallots
- sliced green onions
- chili sauce
Method
- Cook the egg noodles in boiling water until tender, then drain well.
- Heat oil in a pan and cook the garlic until fragrant.
- Add minced pork and cook until browned.
- Stir in soy sauce and oyster sauce and cook briefly.
- Place the drained noodles in serving bowls.
- Top with minced pork mixture and sliced char siu.
- Add fried shallots and green onions before serving.
Notes
- A wok or frying pan works well for cooking the minced pork topping.
History of Kolo Mee
Kolo mee originated in Sarawak and became a staple noodle dish in the city of Kuching. The dish reflects Chinese culinary traditions brought by immigrants who settled in Sarawak. Today kolo mee is widely served in Sarawak hawker stalls and is often eaten for breakfast or lunch.
Photo Credit: Here