Tuaran Town Specialty · Twice-Cooked Noodles
Tuaran Mee
Photo: Smim90 / Wikimedia Commons · GFDL 1.2
It's fried, boiled, then fried again before serving — a three-step process invented by one hawker in 1952 that spread across Sabah's Hakka community.
Handmade egg noodles are fried until crisp, boiled briefly to soften, then stir-fried again with egg, choy sum, and char siu, giving the noodles a springy bite and golden sheen unlike any other Sabah noodle dish. It's the signature dish of Tuaran town, sold from noodle shops alongside a Hakka spring roll called chun kien.
Why it's made this way: It was invented in Tuaran in 1952 and spread through Sabah's Hakka community from the 1970s onward, becoming one of several noodle dishes in Sabah named after the specific town that created it.
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Part of World of Street Food — 3248 dishes from 118 countries.
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