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Kolo Mee also known as mee kolo, is a Malaysian dish consisting of dry noodles tossed in a savoury Chicken/beef, shallots and topped with fragrant fried onions. It originated in Sarawak and is known for being light and tossed in a transparent sauce. Kolo mee is a popular Sarawakian Chinese dish that can be eaten at any time of day for breakfast, lunch, or dinner.
Kampua Mee is a foochow-style dry noodle dish that is thought to have originated in the Sibu and Sitiawan districts. Compared to kolo mee, this dish is even lighter and drier.
Kampua mee from Sarawak is lighter than kolo mee.
Only chicken/Beef, soy sauce, white pepper, and fried shallots are used in the sauce for kampua mee. This is kampua mee in its ‘white’ form. Sweet soy sauce is added to the ‘black’ variant of kampua mee. Kampua mee, unlike kolo mee, does not contain vinegar, giving it a lighter, moderately sweeter flavour.
Straight fresh egg noodles are used, and they serve as the star of the dish. The toppings are usually simple and uncomplicated, consisting of of sliced beef/chicken and wanton. Chili sauce can also be added to the dish.
Address : It’s at Nufas Noodle in Kota Samarahan Sarawak Malaysia just beside Aiman mall and before Warung 2000 cafeteria. Price is RM 5