Name: Kolo Mee recipe- How to prepare the traditional Malaysian noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 150g minced meat; 2 tsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp oyster sauce; 1/4 tsp sesame oil; 1/4 tsp white pepper; 1 tbsp vegetable oil; 200g fresh egg noodles (weight after cooked); 6 slices Char siu; 2 Fish balls; 2 stalks Choy sum (or bok choy); 1.5 tbsp light soy sauce; 1/2 tbsp oyster sauce; 1 tbsp fried shallot oil; 2 tbsp chopped spring onions; 2 tbsp fried shallots; 1 tbsp fried garlic; 2 tbsp pork crackles (optional); Sliced chilies to garnish

Chinese

Bowl

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 boil.

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.

Kolo Mee recipe- How to prepare the traditional Malaysian noodles

Utensils needed:

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