Kolo Mee

Malaysian Food

Kolo Mee

Origin

Sarawak, Malaysia (particularly Kuching)

Category

Noodle dish / Breakfast & Lunch staple

Appearance

Springy, yellow egg noodles, often tossed in light soy sauce or sauce oil, garnished with minced pork, char siu, spring onions, and fried shallots

Ingredients

• Egg noodles
• Soy sauce or sauce oil
• Minced pork
• Char siu (optional)
• Garlic, shallots
• Spring onions
• Seasonings: salt, sugar, pepper, vinegar (optional)

Preparation

1. Boil noodles until al dente.
2. Stir-fry garlic and shallots in oil.
3. Toss noodles with soy sauce or sauce oil.
4. Top with minced pork, sliced char siu, and garnishes.

Equipment

• Wok or frying pan
• Pot for boiling noodles
• Strainer or colander
• Mixing spoon or tongs

Variations

• Dry Kolo Mee (no soup)
• Soup Kolo Mee (served in clear broth)
• Vegetarian versions using mushrooms or tofu

Taste

Savory with subtle sweetness; slightly smoky if char siu is used

Texture

Springy noodles with tender toppings; slight crunch from fried shallots

Aroma

Aromatic from garlic, shallots, and lightly seasoned pork

Sound

Soft slurping when eaten, with occasional crunch from fried shallots

Cultural Significance

A signature Sarawakian dish representing the local Chinese culinary influence

Symbolism

Comfort food connecting generations; commonly eaten as breakfast or casual lunch

Regional Cuisine

Sarawak (Kuching); also found in Malaysian and Singaporean Chinese communities

Social Context

Popular with locals and tourists; commonly eaten at hawker stalls or kopitiams

Nutritional Information

• High in carbohydrates (noodles)
• Moderate protein (pork and egg)
• Fat content varies depending on oil used

Health Benefits

Provides energy and protein; can be made lighter with lean meats and minimal oil

Dietary Restrictions

• Not halal if using pork
• Contains gluten (wheat noodles)
• Not suitable for vegetarian or vegan unless modified

Allergens

Egg, wheat, soy, possibly sesame oil

Cost

RM5–RM10 per serving in Malaysia

Production

Handmade noodles preferred for traditional texture; commercial noodles also used

Sustainability

Depends on meat sourcing; vegetarian versions are more sustainable

Availability

Widely available in Sarawak, especially Kuching; specialty stalls in Peninsular Malaysia and Singapore

History

Originated from Chinese immigrants in Sarawak; has evolved into a signature local dish

Anecdotes

Often compared to Penang Wantan Mee, but distinguished by lighter seasoning and springier noodles

How to Prepare

1. Boil egg noodles until al dente.
2. Stir-fry minced pork with garlic and soy sauce.
3. Toss noodles with sauce, top with pork, char siu, spring onions, and fried shallots.
4. Serve hot

FAQ

Q: Can Kolo Mee be vegetarian?
A: Yes, use mushrooms, tofu, or plant-based protein and vegetarian sauces.

Q: What makes Kolo Mee unique?
A: Its light, dry seasoning, springy noodles, and subtle pork aroma set it apart from richer noodle dishes.