|Alternative names||Kolo mee|
|Place of origin||Malaysia|
|Region or state||Sarawak|
|Main ingredients||Egg noodles, shallots, Minced Pork, soy sauce, Char Siew Slice|
|Similar dishes||Sigyet khauk swè|
Mee kolo or kolok mee is Malaysian dish of dry noodles tossed in a savoury pork and shallot mixture, topped off with fragrant fried onions originated from the state of Sarawak, characteristically light and tossed in a transparent sauce. Mee kolo is a Sarawakian Chinese favourite, and is served any time of the day for breakfast, lunch, and supper.
Mee kolo is distinguished from other Asian noodle dish recipes. The difference between Kolok Mee and Wantan Mee, which is popular in the Peninsula Malaysia, is that Kolo Mee is not drenched in dark soy sauce and water is not added to the noodles when served. Mee kolo comes in two common flavours: plain or seasoned with red sauce (red sauce from pork char siew marination. Mee kolo usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness. Mee kolo noodles are springier than wantan noodles and they come with a generous filling of minced meat. The mee kolo is topped with spring onion and fried onion, giving the dish a sweet crunchiness. This dish is often also served with slices of char siew, which are placed on top of the noodles.
- Michelle Wong (22 May 2020). "KOLO MEE (SARAWAK MALAYSIAN DRY NOODLES)".
- "Mee kolo, a Sarawak favourite, any time of day". The Malaysian Insider. 14 September 2013. Archived from the original on 9 March 2014.
- Wilfred Pilo (4 September 2017). "Kolo-mee the signature dish of Kuching". The Borneo Post. Retrieved 14 September 2017.