Mie Celor (meaning Celor noodle), is a noodle dish served in coconut milk soup and ebi (dried shrimp) broth, served with bean sprouts and boiled egg, and sprinkled with sliced fresh celery, spring onion and fried shallot. In local South Sumatran Malay dialect, celor or celur means showering the ingredients in boiled hot water, it refer to the method of softening and cooking the noodle before simmered in coconut milk. The dish is originated from Palembang, South Sumatra, Indonesia, and together with Pempek it has become Palembang specialty. It is made from rather large yellow noodle, with the size similar of Japanese buckwheat noodle.