Name: Tuaran Mee
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g Fresh Tuaran Egg Noodles (or thick egg noodles); 3 tbsp Lard or Vegetable Oil; 3 cloves Garlic, minced; 200 g Char Siu (BBQ Pork), sliced; 150 g Chun Kien (Sabahan Pork Egg Roll), sliced; 1 bunch Choy Sum or Mustard Greens; 2 large Eggs; 2 tbsp Light Soy Sauce; 1 tbsp Oyster Sauce; 0.25 cup Chicken Stock; 0.5 tsp White Pepper

"Tuaran Mee is a beloved Sabahan specialty featuring handmade egg noodles that are first pan-fried to golden perfection before being stir-fried with fragrant seasonings. This dish is famously topped with savory Char Siu, sliced egg rolls (Chun Kien), and fresh greens for a multi-textured experience that balances smokiness with savory depth."

1 Ingredients

Qty	Item
500 g 500 g	Fresh Tuaran Egg Noodles (or thick egg noodles)
3 tbsp 45 ml	Lard or Vegetable Oil
3 cloves 15 g	Garlic, minced
200 g 200 g	Char Siu (BBQ Pork), sliced
150 g 150 g	Chun Kien (Sabahan Pork Egg Roll), sliced
1 bunch 200 g	Choy Sum or Mustard Greens
2 large 100 g	Eggs
2 tbsp 30 ml	Light Soy Sauce
1 tbsp 15 ml	Oyster Sauce
0.25 cup 60 ml	Chicken Stock
0.5 tsp 1 g	White Pepper

2 Instructions

Step 1. Blanch the fresh egg noodles in boiling water for about 1-2 minutes until al dente, then drain and rinse with cold water to stop the cooking process.

Step 2. Heat a clean wok over medium heat. Add 1 tablespoon of oil and spread the noodles out across the surface of the wok. Let them sit undisturbed for 2-3 minutes until the bottom layer becomes golden and slightly crispy. Flip and repeat for the other side, then remove noodles and set aside.

Step 3. Increase the heat to high and add the remaining oil or lard. Throw in the minced garlic and sauté until fragrant and golden.

Step 4. Add the sliced Char Siu and Chun Kien egg rolls to the wok, stir-frying for 1 minute to release their fats and aromas.

Step 5. Return the toasted noodles to the wok. Pour in the light soy sauce, oyster sauce, and white pepper. Toss vigorously to combine.

Step 6. Pour the chicken stock around the edges of the wok to create steam, then add the Choy Sum greens.

Step 7. Push the noodle mixture to one side of the wok. Crack the eggs into the empty space, scramble them briefly until almost set, and then toss everything together so the egg bits cling to the noodles.

Step 8. Stir-fry for another 1 minute on maximum heat to achieve 'wok hei' (breath of the wok). Serve immediately with a side of spicy Sabahan chili paste.

·
The secret to authentic Tuaran Mee is the toasting of the noodles; do not skip Step 2 as it provides the signature smoky flavor and texture.
·
Using pork lard instead of vegetable oil will significantly enhance the authentic traditional flavor of the dish.
·
If you cannot find Chun Kien, you can substitute with sliced Vietnamese ham or Japanese fish cake, though the flavor profile will change slightly.
·
Make sure your wok is screaming hot before adding the stock and vegetables to prevent the noodles from becoming soggy.

? Frequently Asked Questions

What makes Tuaran Mee different from other fried noodles?

Tuaran Mee is unique because the egg noodles are manually toasted in the wok to create a crispy texture before the actual stir-frying begins.

Where can I buy Chun Kien?

Chun Kien is a Sabahan style egg roll. You can usually find it in specialty Malaysian or Borneo grocers, or make it at home using minced pork wrapped in a thin egg omelet.

Can I make this recipe vegetarian?

Yes, you can substitute the pork and egg rolls with fried tofu and shiitake mushrooms, and use mushroom sauce instead of oyster sauce.

What kind of chili is served with Tuaran Mee?

It is traditionally served with a bright, vinegary chili paste common in Sabah, which cuts through the richness of the fried noodles.

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