Kolo Mee is a famous noodle enjoyed mainly during breakfast and lunch in Sarawak, and is almost always served dry-style. This noodle is defined by its curly nature and ‘springy’ texture.
Sarawak Kolo Mee differs from the Semenanjung ‘Wan Tan Mee’ as this noodle is usually prepared without any soya sauce and therefore it is served ‘clear’ in color.
Instructions: This Kolo Mee is very easy to prepare. Wait for the water in the pot to boil. Put the noodles into the boiling water and cook for 2 minutes +- 15 seconds. Remove from the hot water. Immerse in cold water (optional) for 5 seconds if you want. Then, serve the noodles in soup, wok-fried or with dry sauce, along with some vegan mince or luncheon, leafy greens and sliced chilli pepper.
Ingredients: Wheat flour, water and salt.
Allergens: Contains wheat.
8 small servings per pack.