This post may contain affiliate links. Please read my privacy policy.
Malay Prawn Noodle (Mee Udang) - A plate of yellow noodles topped with huge fresh prawns in sourish tomato gravy. It is indeed appealing and easy at home.
Mee Udang
Mee Udang is a delicious Malaysian prawn noodle dish featuring a rich shrimp broth. Made with yellow noodles and juicy prawns, it’s flavored with sourish tomato gravy with a hint of sweetness. Often served by Malay hawkers at coastal “warungs” (small cafes) in Penang, it showcases the freshest seafood. This comforting and flavorful dish is a must-try for anyone interested in Malaysian cuisine.
Penang Mee Udang is garnished with shredded lettuce leaves, fried shallots, and calamansi lime. It’s a comforting, flavorful meal that highlights Penang’s fresh seafood and culinary traditions.
Mee Udang is quite different from Penang Hokkien Mee, also known as Chinese prawn noodles. This recipe is contributed by Eating Pleasure!
Frequently Asked Questions
This recipe is 995 calories per serving.
What To Serve With Malay Prawn Noodle
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Malay Prawn Noodle (Mee Udang)
Ingredients
- 250 g (8oz) yellow noodle
- 600 g (20 oz) big-sized sea prawns, I got 8 big prawns
- 5 tablespoons tomato sauce
- 200 g (7 oz) tomatoes, diced
- 400 ml water
- 4 cloves garlic, peeled and chopped
- 6 shallots, peeled and sliced
- cooking oil
- 2 tablespoons sugar
- 1 ½ tablespoons chili paste
- light soy sauce to taste
Garnishing:
- 3 leaves lettuce, thinly sliced
- 2 eggs, hard-boiled, peeled and halved
- 2 calamansi lime, halved
- 1 stalk spring onion, chopped
- 1/4 onion, thinly sliced
- fried crispy shallot
Instructions
- Blend the diced tomatoes with 400 ml (13 oz.) of water and set aside. Blanch the yellow noodles and set aside.
- Heat enough oil in a wok and deep-fry the sliced shallots until golden brown. Set aside.
- 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.
- 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.
- Serve and garnish with onion, spring onion, egg, lettuce, calamansi lime, and fried shallots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve always liked your recipe. Appeal to my tastebud. Thanks for the wonderful dishes and keep on going
Thanks Ida, awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I’ve always liked your recipe. Appeal to my tastebud. Thanks for the wonderful dishes and keep on going
One of my favourite! Always wanted to cook it myself. Definitely gonna save up this recipe. thanks for sharing!