Nut-Free Kolo Mee
Discover the irresistible allure of Nut-Free Kolo Mee, a comforting and flavorful twist on the classic Sarawak noodles that's perfect for those with nut allergies. This quick and easy recipe features springy egg noodles tossed in a savory blend of soy sauce, oyster sauce, and sesame oil, creating a perfectly balanced umami base. Topped with tender minced pork, slices of sweet and smoky char siu, and vibrant baby bok choy, each bowl is a harmony of textures and flavors. Ready in just 35 minutes, this nut-free adaptation retains the authentic taste of Kolo Mee while being allergy-friendly. Perfect for busy weeknights, this dish is a satisfying and wholesome meal that's sure to become a family favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams egg noodles
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 200 grams minced pork
- 2 cloves garlic, minced
- 100 grams char siu (BBQ pork), sliced
- 2 stalks spring onions, chopped
- 2 heads baby bok choy
- 1 teaspoon salt
Directions
Step 1
Bring a pot of water to boil and add 1 teaspoon of salt. Blanch the baby bok choy for about 1-2 minutes until just tender. Remove and set aside.
Step 2
In the same pot, cook the egg noodles according to the package instructions until they are al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the minced garlic and sauté until fragrant.
Step 4
Add the minced pork to the frying pan and cook until browned and cooked through, about 5 minutes.
Step 5
In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and white pepper.
Step 6
In a large bowl, toss the cooked noodles with the prepared sauce until well combined.
Step 7
Divide the noodles into serving bowls. Top each portion with char siu slices and cooked minced pork.
Step 8
Arrange the blanched baby bok choy alongside the noodles.
Step 9
Garnish with chopped spring onions and serve immediately.
Nutrition Facts
| Serving size | (1133g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1604.2 |
| Total Fat 96.9g | 0% |
| Saturated Fat 24.7g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 301.8mg | 0% |
| Sodium 5059.2mg | 0% |
| Total Carbohydrate 104.4g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 16.3g | |
| Protein 79.4g | 0% |
| Vitamin D 88.3IU | 0% |
| Calcium 567.2mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2230.8mg | 0% |
Source of Calories