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Nyonya Lam Mee - Noodles with broth bursting with flavor. Try out this easy and authentic recipe!
When I was growing up, one of the biggest family celebrations was my late grandmother’s birthday. Every year on her birthday, our family would host a big birthday party for her and friends and relatives were invited to our home for her birthday dinner.
On the day itself, we would make many Nyonya dishes for the dinner as well as a big pot of Nyonya Lam Mee or “Birthday Mee.” Check out this post by Siew Loon and learn more about this delicious dish.
Nyonya Lam Mee is also known as “Birthday Mee” in Penang and it is usually served during birthday celebrations to wish the birthday boy or girl longevity.
Recently, a close friend of mine from noodles.com.my which produces organic noodles gave me a few packets of noodles which is free of presevatives and straight away it came to Bee Yinn’s mind that I should make Lam Mee using the noodles.
This healthier version of Lam Mee turned out so well that my family enjoyed it so much and I thought this is something worth sharing with Nyonya Food readers.
Traditionally Nyonya Lam Mee is yellow rice noodles cooked in gravy made of stock of prawns and pork ribs or chicken. It is then served with toppings like colored shredded eggs, prawns, pork ribs, shallots crisps and chives.
The specialty of this dish lies in the gravy where it gives you a perfect blend of seafood from the prawns and sweetness of the pork ribs. The Nyonyas will always serve Lam Mee with Sambal Belacan as it completes the flavour of this dish.
Frequently Asked Questions
This recipe is only 650 calories per serving.
What To Serve With Nyonya Lam Mee
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Nyonya Lam Mee
Ingredients
- 500 g (1 lb) pork ribs/chicken bones
- 500 g (1 lb) medium prawns, shelled with tail attached
- 300 g (10 oz) organic noodles / yellow rice noodle
- 3 shreadded eggs
- few drops of pink coloring
- 1 bunch chives, koo chai
- 10 shallots, slice thinly
Instructions
- Blanch the pork ribs in boiling water for 1 minute. Pour off the water and set the ribs aside.
- Bring water to a boil. Add the prawns and cook for 3-4 minutes, or until done. Remove the prawns and set aside. Add the pork ribs to the boiling water and let them simmer on low heat for about 40-50 minutes, or until tender. Remove the pork ribs and set aside. Season with salt and pepper to taste, and keep warm.
- Lightly beat the eggs and add a few drops of pink coloring. Fry the eggs, then cut them into strips. In a separate pan, fry the sliced shallots over low heat until crispy. Remove and set aside.
- Blanch the chives in boiling water for 1 minute.
- Cook the noodles according to the package instructions. Pour in the soup and add the prawns, pork ribs, eggs, chives, and crispy onions. For a spicy version, add 1 teaspoon of sambal belacan (chili paste).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lam Mee is always my favorite!!! Simple but taste great. Can have it everyday!!!