|Alternative names||Mee kolo|
|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|
Kolo mee, mee kolo or mee halilintar in Singapore 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 (red sauce from pork char siew marination. 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 they 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 dish is often also served with slices of char siew, which are placed on top of the noodles.
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