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.
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
- Boil the egg noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a pan over medium heat. Add minced garlic and cook until fragrant.
- Add the minced meat to the pan and cook until browned.
- Stir in soy sauce, oyster sauce, sugar, salt, and pepper. Cook for another 2-3 minutes.
- Toss the cooked noodles in the sauce until well coated.
- 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