How to Make Kolo Mee (Traditional & Healthy Version)
Kolo Mee is a beloved noodle dish that has become a staple in Singapore’s vibrant hawker scene, especially popular at bustling kopitiams across the island. Originally hailing from Sarawak, Malaysia, its Singaporean incarnation reflects our multicultural food heritage and penchant for localizing flavors. With springy egg noodles tossed in a light, aromatic sauce, Kolo Mee is renowned for its satisfying texture and clean taste. The vegetarian version is particularly cherished among health-conscious diners, offering a delightful medley of fresh Asian greens, earthy mushrooms, and a subtle umami from soy and shallot oils. This dish captures the essence of Singaporean hawker culture—simple ingredients elevated by clever techniques. Traditionally served dry, Kolo Mee is perfect for lunch or a hearty breakfast, providing sustained energy without heaviness. Its adaptable base allows for a variety of toppings, making it a firm favourite among locals seeking fusion influences and plant-based options. Whether you’re reminiscing about your favorite kopitiam or discovering Kolo Mee for the first time, this healthy, vegetarian recipe delivers authentic flavors with a modern, nutritious twist.
Ingredients
Step-by-step instructions
Step 1 · Bring a large pot of water to boil
Bring a large pot of water to boil. Blanch the choy sum for 1 minute until bright green, then remove and set aside. In the same water, blanch the julienned carrots for 30 seconds.
Step 2 · Cook the noodles according to package instructions (usually 2-3 min...
Cook the noodles according to package instructions (usually 2-3 minutes). Drain and rinse under cold water to stop cooking, then toss with a little sesame oil to prevent sticking.
Step 3 · Heat 1 tsp sesame oil in a pan over medium heat
Heat 1 tsp sesame oil in a pan over medium heat. Add sliced shallots and sauté until golden brown and fragrant. Remove shallots and reserve the aromatic oil.
Step 4 · In the same pan
In the same pan, add mushrooms and stir-fry until soft and slightly caramelized. Season with a pinch of white pepper and a splash of soy sauce.
Step 5 · Combine light soy sauce
Combine light soy sauce, vegetarian oyster sauce, white pepper, and reserved shallot oil in a small bowl. Mix well to create the Kolo Mee sauce.
Step 6 · Divide noodles into serving bowls
Divide noodles into serving bowls. Pour sauce over noodles and toss thoroughly. Top with mushrooms, choy sum, carrots, fried shallots, and spring onions. Add chilli padi if desired.
Step 7 · Serve immediately while warm
Serve immediately while warm, with extra soy sauce and chilli on the side.
Why this recipe is healthy
Choosing a vegetarian Kolo Mee is a smart way to enjoy hawker food without excess calories or unhealthy fats. The dish is steamed and stir-fried rather than deep-fried, and it’s packed with fresh greens and mushrooms for added nutrition. By controlling the amount of oil and sodium, this recipe supports weight management, heart health, and overall well-being—an ideal choice for those seeking wholesome, Singaporean comfort food.
A note on tradition
Kolo Mee is a popular choice at Singapore’s hawker centres and kopitiams, often enjoyed as a quick lunch or breakfast by locals. While its roots are in Sarawak, its adaptation in Singapore reflects our city’s love for noodle dishes and creative fusion cuisine. The vegetarian version is increasingly common, catering to the city’s diverse dietary preferences and health trends. It’s a symbol of how classic hawker fare can evolve without losing its soul.