Kolo Mee is a Malaysian dish of egg noodles tossed in a savoury duck, beef or chicken and shallot-soy sauce mixture.
Since I have a jar of duck fat in the fridge, I’ve decided to try making Kolo Mee. Very minimal ingredients, but the duck fat gives the kolo mee a rich, subtle flavor. Delicious!
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- 1 duck breast
- 1/4 cup duck fat
- 1 packet fresh or dried egg noodle
- 1 to 2 tablespoon five spice
- Pinch of salt
- Pinch of ground black pepper
For the sauce:
- 3 to 4 cloves, garlic
- 6 shallots, thinly sliced
- 1/2 cup light soy sauce
- 2 tablespoon sesame oil
- 1 chicken bouillon
- 1/4 teaspoon ground white pepper
Glaze for the duck:
- 2 tablespoon Hoisin sauce
- 1/4 teaspoon five spice
- 1 tablespoon Honey
For the Garnish:
- Pickled chilli
- Spring Onion
Prepare the duck:
- Score the duck skin, but not the meat, in a cross-hatch pattern, making the cross-hatches about 1/2 inch across; this helps the fat render and will give you a crispier skin. Season with salt and black pepper on both sides.
- On a cast iron pan, do not preheat the pan. Lay the breasts skin side down. Then turn the heat to medium-high. You want as much fat to render out as possible, so best to start with a cool pan. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 5 to 6 minutes each side of you would like it rare. If you have a meat thermometer, it should read 54C for rare, 61C for medium and 65C for medium/well done.
- Reserve the duck fat for later. Let the duck breast rest and glaze with the hoisin sauce mixture. Let the duck rest for 10 mins before slicing to serve.
Let’s prepare the noodle and sauce:
4. In a pot, add water and let it to boil. When it’s ready, add in the egg noodles and cook according to package directions, about 2 to 2minutes, or until al dente. Pour the noodles into a colander and rinse under cold water. Set aside.
5. In a pan over medium heat, add the reserved duck fat. Sauté the garlic and shallots. Lightly fry for about a minute by continuously stirring the onion flakes until golden brown (but not burnt), about 1 minute. Then add the light soy sauce, sesame oil, chicken bouillon and white pepper. Let it simmer for 2 to 3 minutes. Set aside.
6. In the same pan, add the cooked noodles and drizzle 2 to 3 tablespoon of the duck sauce. Toss to combine.
7. In a serving bowl, add a tablespoon of the sauce, then the egg noodles. Top the noodle with few slices of duck breast, pickled Chilli and spring onions.
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