How To Cook Sabah Mee Tuaran (Non-Pork Version)

Mee Tuaran is a dish which originated in Tuaran, Sabah, and it consists of springy egg noodles that are cooked twice – fried until crispy, then simmered with Chinese greens. It’s typically served with char siew (barbecued pork) and Hakka egg rolls (“choon ken”) made using minced pork. Hakka girl here is one of those rare Chinese who don’t eat pork (I know at least two other Chinese people who don’t like pork; not quite enough to start a club, but still), so that, coupled with the fact that I’ve only been to Sabah a grand total of 6 days in my lifetime, means I’ve never actually eaten Mee Tuaran.

Until such time as borders reopen, I have to rely on online research, and the cumulative information along with my Hakka heritage (the dish is essentially Hakka) has allowed me to produce this decent version of Mee Tuaran sans porc. (PS. The white specks on the pictured egg roll were the result of what I thought was a clever idea to use a combination of fish paste and chicken mince; in hindsight, I  should have stuck with either one or the other.)

Watch the replay of Street Food Journeys: Malaysia (Sabah); my Mee Tuaran segment starts at about the 1:00-mark >>

Mee Tuaran (Non-Pork Version)


Hakka Egg Roll –
2 eggs
200g finely-minced chicken or fish
1 tsp chicken powder or 1⁄2 tsp salt
1⁄2 tsp pepper
1⁄2 tsp tapioca starch or cornstarch
1 tsp sesame oil (optional)
1 TBSP oil

Chicken Char Siew –
250 g chicken thigh fillets
1⁄4 cup hoisin sauce
3 TBSP sugar
1 TBSP light soya sauce
1 TBSP Shaoxing wine (optional)
Few drops of red food colouring (optional)
Large pinch of white pepper
1 cup water

200g wonton noodles or similar
2 cups water or stock
1 egg
2 cloves garlic, minced
2 tsp chicken powder
1⁄2 tsp sugar
1⁄2 tsp pepper
Dash of soya sauce
1⁄2 – 1 cup Chinese greens eg. Choy Sum, cut into
2-inch lengths
Oil for deep-frying


  1. Beat the eggs, then cook into thin omelettes in a lightly-oiled rectangular pan. Remove.
  2. Combine minced meat or fish with seasoning ingredients, mix to a sticky texture.
  3. Place omelette on cutting board, spread half the mince over the surface leaving a 1-cm gap on one edge.
  4. Roll up into a log, then repeat with the second omelette.
  5. Place in steamer with the egg seam facing downwards.
  6. Steam for 20 minutes on medium heat, allow to cool, then cut into 1 cm-wide pieces.

For the Char Siew:

  1. Mix all ingredients together and simmer in a non-stick pan until chicken is cooked through and sauce has caramelised.
  2. Use a blowtorch or place under grill to create roasted effect (optional).
  3. Allow to cool, then cut into slices.

To Cook:

  1. Heat oil, then fry the noodles until crispy. Remove and set aside.
  2. Remove oil, leaving one TBSP in wok.
  3. Saute garlic until aromatic, add egg and scramble.
  4. Add all other ingredients except the greens.
  5. Simmer until noodles and stock are reduced, adding the vegetables in the last 20 seconds or so.
  6. Remove and serve with sliced egg roll and char siew.

Also in this episode of Street Food Journeys: Malaysia (Sabah) –

  • Vegan Hinava by Chef Rene Juefri of Masters of Malaysian Cuisine
  • Ayam Lihing aka Sabah Rice Wine Chicken by Chef Elroy at Shangri-La Tanjung Aru Resort
  • Malaysia-based TV host, actor and TikTok star Mark O’Dea feasts on a Sabah meal
  • I give my pick of the Top 3 highlights for your next visit to Sabah

The recipes for the entire series, produced in partnership with Tourism Malaysia Australia, can be found in the special edition MOMC eMagazine which you can download here >> Click to View or Download

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