Mee Udang
Mee udang (Malay prawn noodles) is one of my all-time favorite Malaysian dishes, with juicy prawns, springy noodles, and a thick, flavorful gravy. I’m excited to share this simple recipe and tips to help you recreate the rich, comforting flavors of this classic dish at home.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g (7 oz) tomatoes (diced)
- 400 ml water
- 250 g (8oz) yellow noodle
- cooking oil
- 4 cloves garlic (peeled and chopped)
- 600 g (20 oz) big-sized sea prawns (I got 8 big prawns)
- light soy sauce (to taste)
- 5 tablespoons tomato sauce
- 1 ½ tablespoons chili paste
- 2 tablespoons sugar
- 1/4 onion (thinly sliced)
- 1 stalk spring onion (chopped)
- 2 eggs (hard-boiled, peeled and halved)
- 3 leaves lettuce (thinly sliced)
- 2 calamansi lime (halved)
- fried crispy shallot
Instructions
- 1
Blend the diced tomatoes with 400 ml (13 oz.) of water and set aside. Blanch the yellow noodles and set aside.
- 2
Leave about 2 tablespoons of oil in the wok and sauté the garlic until fragrant. Add the prawns and stir-fry with 1 tablespoon of light soy sauce for 1 minute.
- 3
Pour in the tomato puree, then add the tomato sauce and chili paste. Bring the gravy to a simmer over medium heat. Add sugar and light soy sauce to taste. Then add the yellow noodles to the simmering gravy and mix well.
- 4
Serve and garnish with onion, spring onion, egg, lettuce, calamansi lime, and fried shallots.