Sarawak Noodle

It is famously known as one of Sarawak’s signature dishes, 'Sarawak Kolo Mee'. 

Best for: 

Dry and soup.

Weight:

1 KG

Cooking Method:

1. Oil in boiling water until noodle to float up.

2. Put the cooked noodles in cold water for about 5 seconds.

3. Put the noodles back in boiling water for about 5 seconds and ready to serve.

Storage: 

Up to a month in the freezer.

Allegen Information:

Contain wheat gluten & eggs.