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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!
Recipe Ingredients
- Prawns
- Yellow noodle
- Tomato sauce
- Tomatoes
- Garlic
- Chili paste
- Sugar
- Oil
- Water
- Light soy sauce
- Egg
- Spring onion
- Onion
- Lettuce
- Deep fried shallots
- Calamansi Lime
How to Make Malay Prawn Noodle (Mee Udang)
Step 1: Blend the diced tomatoes with 400 ml (13 oz.) of water and set aside. Blanch the yellow noodles and set aside.
Step 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.
Step 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.
Step 4: Serve and garnish with onion, spring onion, egg, lettuce, calamansi lime, and fried shallots.
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.
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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
- 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.
- 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!