Kolo Mee recipe- How to prepare the traditional Malaysian noodles

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber and nutrients.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu offers a plant-based option.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey is lower in fat while beef is often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Coarsely chop some garlic and thinly slice the shallots.

Fry the shallots in vegetable oil over low heat. Stir continuously. When the shallot falls slightly short of golden, pour the shallot and oil through a wire mesh strainer.

Return the strained shallot oil to the pan. Then add the garlic and repeat the same process as the shallot until the garlic turns golden and crispy. Strain again to remove the fried garlic.

Heat the vegetable oil to medium-high heat. Add the minced meat.

Add the remaining ingredients A and stir-fry until browned. Set aside the cooked minced meat for later use.

Cook the egg noodles in boiling according to the package instructions. When the noodles have loosened and are nearly cooked, remove and place them in a pot of cold water to cool.

Return the cooled noodles to the boiling water until fully cooked.

Drained and place the noodles in the serving bowl.

Combine the cooked egg noodles with the sauce for the noodles in the serving bowl.

Add the minced meat sauce, sliced char siu, fish balls, and choy sum.

Sprinkle the spring onions and fried shallots on top of the noodles.

Cooking Techniques

Spice Level:

Allergens