Tuaran Town Specialty · Twice-Cooked Noodles
Tuaran Mee
Photo: Smim90 / Wikimedia Commons · GFDL 1.2
The noodles are made with a high proportion of egg and little or no water, which gives them their springy bite and deep yellow color.
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 originated in Tuaran town and spread through Sabah's Hakka community, becoming one of several noodle dishes in Sabah named after the town that created it.
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