Dairy-Free Kolo Mee

Elevate your noodle game with this aromatic and flavorful Dairy-Free Kolo Mee, a plant-forward spin on the beloved Malaysian classic! Featuring tender eggless wheat noodles tossed in a savory soy-based sauce, this recipe highlights marinated chicken thighs, fragrant stir-fried garlic and shallots, and a robust blend of dark soy and oyster sauce—all without a hint of dairy. Balanced with crunchy julienned cucumber, fresh spring onions, and a zing of lime, every bite bursts with umami and brightness. Ready in under 45 minutes, this quick and satisfying dish is perfect for dinner or an elevated lunch. Whether you’re looking for a comforting Asian-inspired meal or trying out new dairy-free recipes, this flavorful Kolo Mee promises to become a fast favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Dry eggless wheat noodles
• 200 grams Boneless chicken thighs
• 3 tablespoons Soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Oyster sauce
• 3 cloves Garlic
• 1 large Shallot
• 2 teaspoons Sesame oil
• 2 tablespoons Peanut oil
• 1 cup Chicken stock
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 stalks Spring onions
• 1 small Cucumber
• 1 whole Lime

Directions

Step 1

Start by slicing the boneless chicken thighs into thin strips. Finely mince the garlic and shallot, and slice the spring onions diagonally. Peel and julienne the cucumber. Set aside for later use.

Step 2

In a mixing bowl, combine the sliced chicken with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a pinch of salt, and black pepper. Mix well and let marinate for at least 10 minutes.

Step 3

Bring a large pot of water to a boil. Cook the eggless noodles according to the package instructions until al dente. Drain and toss them with 1 teaspoon of sesame oil to prevent sticking. Set aside.

Step 4

Heat 2 tablespoons of peanut oil in a large wok or frying pan over medium heat. Add the minced garlic and shallot, stir-frying until fragrant and lightly golden, about 1-2 minutes.

Step 5

Add the marinated chicken to the wok, stir-frying until cooked through and browned, about 5 minutes. Remove the chicken from the wok and set aside.

Step 6

In the same wok, add the chicken stock, 2 tablespoons of soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well and bring the sauce to a simmer. Allow it to cook and thicken slightly for about 3-4 minutes.

Step 7

Return the cooked noodles to the wok, tossing them in the sauce until well-coated. Add the cooked chicken back to the wok and mix until evenly distributed.

Step 8

Divide the noodle mixture into serving bowls. Garnish with sliced spring onions and julienned cucumber.

Step 9

Serve with lime wedges on the side for an added zesty flavor, if desired.

Nutrition Facts

Serving size	(1267.4g)

Amount per serving	% Daily Value*
Calories	2180.5

Total Fat 84.6g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 17.4g
Cholesterol 194.6mg	0%
Sodium 4728.4mg	0%
Total Carbohydrate 262.1g	0%
Dietary Fiber 14.9g	0%
Total Sugars 19.8g
Protein 98.3g	0%

Vitamin D 0IU	0%
Calcium 238.6mg	0%
Iron 12.0mg	0%
Potassium 1580.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 17.8%

Carbs: 47.6%