Beaufort mee, or mee Beaufort (Malay: Mi Beaufort; Chinese: 保佛面; pinyin: Bǎo fó miàn), is a Sabahan dish consisting of springy egg noodles, sliced chicken and barbecued pork (char siu), as well as crunchy leafy greens originating from the southwestern part of Beaufort town in Sabah, Malaysia. The noodle is served wet fried with either meats doused in chicken and garlic gravy.
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Origin and background
The noodle traces its origin among the local Chinese in the town of Beaufort in Sabah, usually served in most of the town kopitiams and restaurants. With the increasing popularity throughout Malaysia, other Beaufort mee restaurant branch also has a presence in West Malaysia.
Preparation
The noodle, together with Tenom noodles, is served gravy, where it is prepared by frying the egg noodles until charred. It is often paired with meats such as chicken and sliced pork, either char siew (barbecued pork) or sau nyuk (roasted pork belly), together with choy sum in gravy, and a variation of seafood is also available with slices of shrimp, prawn or fish.