Mee Kolok (Sarawak-style Dry Noodles)

Sarawak-style Dry Noodles (Mee Kolok) is a popular dish in Malaysian cuisine, particularly in the state of Sarawak. It features springy egg noodles tossed in a flavorful sauce, topped with minced meat and green onions.

Mee Kolok (Sarawak-style Dry Noodles)

Ingredients

  • 300g egg noodles
  • 150g minced meat (pork or chicken)
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp sugar
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Boil the egg noodles according to package instructions. Drain and set aside.
  2. Heat vegetable oil in a pan over medium heat. Add minced garlic and cook until fragrant.
  3. Add the minced meat to the pan and cook until browned.
  4. Stir in soy sauce, oyster sauce, sugar, salt, and pepper. Cook for another 2-3 minutes.
  5. Toss the cooked noodles in the sauce until well coated.
  6. Divide the noodles into serving bowls and top with chopped green onions.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
400
Carbohydrates
45g
Protein
20g
Fat
15g

Supplies

Pot Pan Colander Bowls

Tools

Stove Cooking Spoon Knife Cutting Board

Serving suggestions

Serve the Sarawak-style Dry Noodles with a side of pickled green chilies for a spicy kick.

Tips & tricks

For an extra flavor boost, add a splash of Chinese black vinegar to the noodles before serving.

Cost

$10