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Kolo mee - Sarawak dry egg noodles with minced pork and char siu.

Kolo Mee

Kolo mee is a Sarawak noodle dish made with egg noodles tossed in a savory sauce and topped with minced pork and char siu. The noodles are served dry with fried shallots and simple garnishes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch, Main Dish
Cuisine: Malaysian
Ingredients Method Notes

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
Optional Garnishes
  • fried shallots
  • sliced green onions
  • chili sauce

Method
 

  1. Cook the egg noodles in boiling water until tender, then drain well.
  2. Heat oil in a pan and cook the garlic until fragrant.
  3. Add minced pork and cook until browned.
  4. Stir in soy sauce and oyster sauce and cook briefly.
  5. Place the drained noodles in serving bowls.
  6. Top with minced pork mixture and sliced char siu.
  7. Add fried shallots and green onions before serving.

Notes

  • A wok or frying pan works well for cooking the minced pork topping.