Kolo mee
Kolo mee — Kuching's springy dry-tossed egg noodles with shallot oil, minced pork and char siu
Ask anyone from Kuching what they miss most and the answer is usually kolo mee, a bowl that looks almost too simple: curly, springy egg noodles tossed in fragrant shallot oil, a little soy and white pepper, then crowned with savoury minced pork and slices of char siu. There is no thick gravy and no chilli on top; the flavour is clean, porky and aromatic, and the texture is the whole point, each strand bouncy and separate. Stalls often add a dash of red char siu oil for the 'red' version. It is eaten at any hour with a small bowl of clear soup and pickled green chilli on the side. Chef's tip: cook the noodles in small portions in a big pot of fiercely boiling water and shake them really dry; any leftover water dilutes the shallot oil.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the shallot oil
For the minced pork
For the noodles
To serve
Method
0/8 doneStep 1: Put ½ cup vegetable oil and 8 shallots in a cold wok, then heat over a medium heat. Fry, stirring, for 8–10 minutes until the shallots are evenly light golden. Strain at once; they keep darkening off the heat. Keep the oil and the crisp shallots separately.
10 minStep 2: Heat 1 tablespoon of the shallot oil in the wok over a medium-high heat. Fry 2 cloves garlic for 20 seconds, then add 9 oz minced pork and break it up finely.
1 minStep 3: Add 1 tablespoon of the 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar and 3 tablespoons of water. Cook for 5–6 minutes, stirring, until the pork is cooked through with no pink (160°F/160 °F) and coated in a little glossy sauce. Wash the board you used for the raw pork.
6 minStep 4: In each serving bowl, mix 2 tablespoons of shallot oil, the rest of the 2 tbsp light soy sauce divided between the bowls, 1 tsp ground white pepper and ½ tsp salt.
Step 5: Bring a large pot of water to a rolling boil. Blanch 7 oz choy sum for 1 minute and lift out.
1 minStep 6: Cook the 14 oz fresh thin curly egg noodles (kolo mee or wonton noodles) one portion at a time for 40–60 seconds, until just tender but still springy. Lift out with a strainer and shake hard until no more water drips. Skipping that shake is the usual mistake: watery noodles turn limp and bland.
4 minStep 7: Drop each portion straight into its bowl and toss quickly with chopsticks until every strand is coated and glossy.
Step 8: Top with the minced pork, slices of 7 oz char siu (Chinese roast pork), the greens, crisp shallots and 3 spring onions. Serve with pickled chillies, a few drops of vinegar if you like, and a small bowl of clear soup.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 32 g
- Carbs
- 68 g
- Fat
- 27 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kolo mee take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Traditional macaroni cheese
The classic comfort dish: elbow macaroni in a smooth, rich cheddar sauce, topped with more cheese and grilled until golden and bubbling. Serve it with a green salad.