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Yellow Noodles & Mee Kolok Production
Learn authentic techniques for making fresh yellow noodles and the iconic Sarawak Mee Kolok. Covers ingredient mixing, dough processing, noodle cutting, and safe packaging.
Learning Outcome:
Participants will be able to produce fresh noodles that meet hygiene and quality standards, ready for commercial sale or supply to eateries.
Location
Nugen Academy Training Centre / Your Community / In-House
Certification
Attendance Certificate / Food Handling Certificate (if applicable)
Duration
1–3 days depending on module
Materials Provided
Training notes, practical materials, photos
Group Size
Minimum 15 participants
Funding Options
HRD Corp Claimable, NGO, or self-funded
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