Light, stir-fried egg noodles with minced pork, mushrooms, and a subtle soy-oyster sauce from Sabah state.
Tuaran mee hails from Sabah's Tuaran district and is known for its simplicity and balance. Unlike the heavier, sauce-laden noodles of Peninsular Malaysia, Tuaran mee is characterized by light, delicate seasoning that lets the quality of the noodles and pork shine. The noodles are stir-fried with minced pork, mushrooms, and a light coating of soy and oyster sauce, finished with lard for richness. It's a breakfast favorite in Sabah and is prized for its non-greasy, nuanced flavor.
Serves 2
Heat lard in a wok over high heat. Add minced pork and cook until browned and fragrant, 4β5 minutes. Remove and set aside.
Add more lard if needed. Fry garlic for 20 seconds until fragrant. Add mushroom slices and cook 2 minutes.
Add noodles to the wok. Toss to break up any clumps. Pour soy sauce and oyster sauce over noodles. Toss everything well for 2 minutes.
Return cooked pork to the wok. Toss everything together for 1 minute until heated through and evenly coated.
Transfer to a plate. Top with chopped scallion. Serve immediately while hot.
High heat is essential for wok-hei (breath of the wok) flavor.
Don't overcook the mushrooms; they should be slightly firm.
Lard adds authentic richness, but vegetable oil works in a pinch.
Add shrimp for a seafood version
Use minced chicken instead of pork
Add vegetables like bell peppers or bok choy
Best eaten immediately. Can be refrigerated 1 day and reheated in a wok.
Tuaran mee developed in Sabah's Tuaran district and reflects the region's preference for lighter, more delicate noodle dishes compared to Peninsular Malaysia's bolder flavors.
Lard adds an authentic richness and helps achieve the proper wok hei (breath of the wok) without being too greasy.
Fresh noodles are essential for Tuaran mee's signature tender texture. Dried noodles become too soft and lose the delicate bite.
Per serving Β· 2 servings total
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