Soy-Free Kolo Mee

Reimagine a classic Malaysian favorite with this Soy-Free Kolo Mee, a vibrant and flavorful noodle dish that skips the soy without sacrificing authenticity. Tender egg noodles are perfectly tossed in a rich, umami-packed sauce made from fish sauce, oyster sauce, and palm sugar, delivering a savory-sweet balance that coats every bite. Thinly sliced pork shoulder, succulent shrimp, and shredded napa cabbage are stir-fried to perfection, creating a harmonious blend of textures. Garnished with fresh spring onions and a zesty squeeze of lime, this dish is as visually appealing as it is delicious. Ready in just 40 minutes, this soy-free alternative is perfect for quick weeknight dinners or satisfying weekend cravings. Give your table a taste of Southeast Asia with this wholesome and allergy-friendly twist on Kolo Mee!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Egg noodles
• 250 grams Pork shoulder, sliced thinly
• 250 ml Chicken stock
• 2 tablespoons Fish sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Palm sugar
• 4 cloves Garlic, minced
• 0.5 teaspoon White pepper
• 150 grams Cooked shrimp, peeled and deveined
• 3 tablespoons Spring onions, finely chopped
• 3 tablespoons Vegetable oil
• 1 whole Lime, cut into wedges
• 100 grams Napa cabbage, shredded
• 0 to taste Salt

Directions

Step 1

Start by bringing a large pot of lightly salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.

Step 2

In a small bowl, combine the chicken stock, fish sauce, oyster sauce, and palm sugar. Stir until the sugar is dissolved, and set aside this seasoning mixture.

Step 3

Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the sliced pork shoulder and cook until browned and cooked through, about 5-6 minutes. Remove the pork from the pan and set aside.

Step 4

In the same pan, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 5

Add the cooked shrimp to the pan and sauté for another 2 minutes until heated through.

Step 6

Return the cooked pork to the pan along with the shredded napa cabbage. Stir-fry for 2 minutes until the cabbage starts to wilt.

Step 7

Pour the seasoning mixture into the pan, stirring everything well to coat the meat and vegetables in the sauce.

Step 8

Add the cooked noodles to the pan, tossing gently to combine with the other ingredients and evenly distribute the sauce.

Step 9

Add the white pepper and salt to taste, mixing everything one last time to ensure a uniform flavor.

Step 10

Serve the soy-free Kolo Mee in bowls, garnished with chopped spring onions and lime wedges on the side for squeezing over the finished dish.

Nutrition Facts

Serving size	(1372.8g)

Amount per serving	% Daily Value*
Calories	1859.2

Total Fat 102.0g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 25.2g
Cholesterol 598.9mg	0%
Sodium 6220.5mg	0%
Total Carbohydrate 134.2g	0%
Dietary Fiber 9.2g	0%
Total Sugars 18.8g
Protein 113.4g	0%

Vitamin D 0.4IU	0%
Calcium 277.7mg	0%
Iron 11.9mg	0%
Potassium 1841.1mg	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: 48.1%

Protein: 23.8%

Carbs: 28.1%