TaoMei Sapo Mee 380g

Bring the iconic flavors of East Malaysian street food to your kitchen with these springy egg noodles – the essential base for authentic Sarawak kolo mee. TaoMei’s unique alkaline formula replicates the perfect chewiness of handmade Kuching-style noodles.

Why Sarawakians Love It:
🍜 Springy "QQ" Texture – Bounces back when pinched
🌶️ Sauce-Ready – Holds lard oil & seasonings perfectly
⏱️ 3-Minute Cook – Faster than delivery

Essential For:
✔ Classic kolo mee (tossed with lard oil & char siu)
✔ Kampua mee (white pepper version)
✔ Soupy mee pok variations

380g Pack = 3-4 Servings

Traditional Method:

1. Boil noodles 2-3 minutes

2. Drain and toss with:

   • 1 tbsp lard oil

   • 1 tsp light soy sauce

   • ½ tsp shallot oil

3. Top with sliced char siu & greens

Ingredients:
Wheat flour, water, egg, salt, alkaline salts (E500, E501)

Storage:
Cool, dry place (6-month shelf life)

Chef’s Secrets:
• For extra springiness: Rinse with cold water after boiling
• Kuching-style: Add a dash of red vinegar
• Leftover Hack: Pan-fry with egg for crispy noodles

Allergens:
Contains wheat, egg

Certifications:
Halal

"The closest thing to flying to Borneo for breakfast!"