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Malaysia · Food

Kolo Mee

40 min
600 kcal
4 servings

By eatmundo · August 4, 2026

Kolo Mee🇲🇾AI-generated image

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A classic Sarawakian street food dish consisting of springy egg noodles tossed in a savory mix of soy sauce, oyster sauce and sesame oil, and topped with succulent pieces of seasoned meat.

According to eatmundo's ingredient comparison, the closest dish to Kolo Mee from another cuisine is Cantonese Steamed Chicken with Shiitake (China): the two share 62% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Boil 500g of egg noodles in a large pot for 2-3 minutes until al dente, then rinse in cold water to stop cooking.

  • 2

    Slice 300g of chicken breast into thin strips and marinate with 1 tbsp soy sauce for 10 minutes.

  • 3

    Heat 1 tbsp oil in a pan and stir-fry the marinated chicken until cooked through and slightly caramelized.

  • 4

    In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil to create the seasoning sauce.

  • 5

    Heat 1 tbsp oil in a clean pan and lightly sauté 3 cloves of minced garlic until golden.

  • 6

    Add the cooked noodles to the pan and pour the seasoning sauce over them, tossing continuously on high heat.

  • 7

    Toss for 1-2 minutes until every strand of noodle is evenly coated and glossy.

  • 8

    Serve in a bowl, topping with the cooked chicken and a handful of chopped spring onions.

Frequently Asked Questions

What is Kolo Mee?

It is an iconic noodle dish from Sarawak, Malaysia, prized for its springy texture and simple, savory flavor profile.

Can I use other meats?

Yes, traditional Kolo Mee often uses minced pork or char siu (barbecued pork), but chicken is a popular alternative.

How to get the noodles springy?

The secret is to briefly shock the boiled noodles in cold water and ensure they are well-drained before tossing in the sauce.

Is this a stir-fry?

It is more of a 'toss' than a stir-fry; the noodles are cooked beforehand and then quickly mixed with the seasoning.

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