Chinese egg noodles / Mee kolok ( Sarawak)

Please see updated version - Making chinese noodles on my website

I have tried numerous times but I simply just could not get the right taste of the noodles back in Sarawak. It was either too soft or too hard. This time I think I finally got it correct. I used 4 tbsp of corn starch this time instead of tapioca flour because I ran out of tapioca starch. Corn starch and tapioca flour or starch may be used interchangeably. Tapioca flour would give a more smooth and starchy and chewy taste.

Egg noodles
4 cups plain flours
4 tablespoon of Tapioca flour
1tsp salt
1 cup water
1 tsp  alkaline water (kansui) optional

Few drops of rice vinegar (after cooked)

Beat eggs until light and add in all ingredients.
Mix well and knead to make a very stiff dough.
Cover with a cloth or plastic and allow it to rest for 20 minutes. The resting time allows the flour to absorb water uniformly and make the dough more pliable and easier to handle.

Roll out on floured board until very thin about 1mm . Dust top with tapioca flour and roll up like jelly roll. Cut in desired widths. Dust with tapioca flour to prevent sticking as necessary. A pasta machine can be used to roll and cut the dough evenly or rolled up jelly-roll fashion and sliced through with a knife at the desired width.

Cooking the Noodles.
1. Boil a pot of water and put a bowl of cold water by the side.
2. Put each portion of noodle into boiling water for 3mins.
3. Dish out and rinse thoroughly with cool water to prevent strands from sticking together. Put back into the boiling water to reheat for another 30 seconds
4. Toss noodle with a tsp of onion oil and light soy sauce in a serving bowl.
5. Add a few drops of rice vinegar .
6 Serve with slice pieces of meat or minced meat

See also related link - How to make Lao Shu Fen 老鼠粉 (chinese short rice noodles)

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  1. Hi,
    My husband was from Sibu, I would like to try making the kolo mee for him. But I am confused by the recipe, so in the end, should I use corn starch or tapioca flour? I want the texture to be as close to kolo mee as possible, tks.


  2. Hi Genny, please use tapioca flour would be fine..

  3. If I don't intend to use the noodle immediately, how shall I store it?

  4. Hi, wondering. Can I use Phillips noodle machine to do it? Texture will be the same? Thanks

  5. How many servings is this?

  6. Wow that was nice almost as the same method as i did mine,


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