Kuching Signature · Dry-Tossed Noodles
Kolo Mee
Photo: Lemmas123 / Wikimedia Commons · CC0 1.0
Its name is usually traced to the Cantonese 'gon lo' (dry-tossed), describing noodles mixed with seasoning rather than served in soup.
Springy egg noodles are blanched and tossed dry in lard and light seasoning rather than served in broth, then topped with minced pork, char siu, and pickled green chillies. Kuching coffee shops mix each bowl to order at the counter as a quick breakfast or lunch.
Why it's made this way: The dish traces to Chinese immigrants who settled in Kuching, and it is now so tied to the city that it is the first thing many Sarawakians crave when they leave home.
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Part of World of Street Food — 3443 dishes from 118 countries.
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