|Alternative names||Mee kolo|
|Place of origin||Malaysia|
|Region or state||Sarawak|
|Main ingredients||Egg noodles, choy sum vegetables, shallots, fish sauce, soy sauce, chicken bouillon|
Kolo mee or mee kolo is a type of Sarawakian noodle dish, characteristically light and tossed in a transparent sauce. Kolo mee is a Sarawakian Chinese favourite, and is served any time of the day for breakfast, lunch, and supper.
Kolo mee 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. Kolo mee comes in two common flavours: plain or seasoned with red sauce (cooks tend to seasoned kolo mee with red sauce. Kolo mee usually served with soup and soy sauce, to give the dish a darker appearance and enhance its saltiness. Kolo mee noodles are springier than wantan noodles and it does not come drenched in dark sauce. The noodles come with a generous filling of minced meat. The kolo mee is topped with spring onion and fried onion, giving the dish a sweet crunchiness.
|This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This food-related article is a stub. You can help Wikipedia by expanding it.|