Mee Kolok

This is the most well known and a much loved dish from Sarawak (other than the Sarawak Laksa​ of course), and despite it’s simple appearance getting it just right does take some key ingredients which only few people are willing to share. Here’s our version for you to try, if you don’t have the Kolok Mee itself you can use a similar instant dried noodles.

Prep Time

20 min.

Cook Time

30 min.

Total Time

50 min.


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350 g Kolok Mee (Noodles)
400g minced Chicken
Pinch of Salt to taste
10 Shallots (sliced)
3 cloves of Garlic
1 tbsp  Sesame oil
1 tbsp  Sweet Soya Sauce (thick)
1 tbsp  Salted Soya sauce (thick)
1 tbsp  Salted Soya Sauce (thin) 1 tbsp Sesame oil
1 tbsp  Chicken Stock
½ tsp White Pepper
1 tsp Salt
½ cup Water
1 tsp Salt
½ cup Water
½ cup Beansprouts (washed & de-tailed)
 Spring Onions (cut to garnish)
3 small Limes (cut in half to garnish)
3 Chili Padi in soya sauce


  1. Boil the noodles in a pot of hot water for about 5 mins, drain and rinse well - set aside
  2. Heat up some cooking oil in a wok and add in the red onions and fry until they are golden brown, remove from the heat and sieve out the onions, keep the shallot cooked oil in a bowl to use later.
  3. Use 2 tbsp of shallot cooked oil and fry the minced chicken on medium heat until cooked through. Add a pinch of salt and keep stirring briskly to keep the chicken from sticking together. Remove from heat and set aside.
  4. In a clean heated wok, add 3 tbsp of the shallot cooked oil from earlier, then add sesame oil, soya sauce (thick & sweet), soya sauce (thin & salty), chicken stock, white pepper and water. Stir briskly over low heat. (* Optional: Add some cut chilli padi into the wok to add some spiciness)
  5. Add in the noodles into the wok and mix thoroughly until all noodles covered evenly.
  6. Serve the noodles in a bowl and add the cooked minced chicken, and top with some Beansprouts, spring onions & fried onions.
  7. *Optional Extra - add some fresh cut chili padi to some soya sauce, and squeeze some lime over the noodles

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