Kolo Mee for dinner.

I simply boiled the noodle and tossed it with pork lard, fish sauce and light soy sauce to retain the light colour of the noodle. For the toppings, I roasted some pork jowl Char Siew and sautéed some minced pork with garlic and fish sauce to create my version of Serawak Kolo Mee.

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