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Malay Prawn Noodle

ByBee Yinn Low

5 from 3 votes

Published Apr 10, 2010

Updated Sep 05, 2024

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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.

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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!

How Many Calories per Serving?

This recipe is only 437 calories per serving.

What Dishes to Serve with This Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Asian Cucumber Salad

Chicken Meatballs

Soy Sauce Eggs

Chicken and Pineapple Fried Rice

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5 from 3 votes

Malay Prawn Noodle (Mee Udang)

By: Bee Yinn Low

Mee Udang (Malay Prawn Noodle) recipe - A plate of yellow noodles topped with huge fresh prawns in sourish tomato gravy. It is indeed appealing.

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 people

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Ingredients  

1x2x3x

• ▢ 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

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Instructions 

• Blend the diced tomatoes with 400 ml (13 oz.) of water. Set aside.
• Blanch the yellow noodle and set aside.
• Heat enough oil in a wok, deep fried sliced shallot till golden brown, set aside.
• Leave about 2 tbsp of oil in the wok, saute garlic till fragrant. Add prawns and stir fry with 1 tbsp of light soy sauce for 1 minute.
• Pour in the tomato puree. Add tomato sauce and chili paste. Bring the gravy to simmer under medium heat. Add sugar and light soy sauce to taste.
• Add in the yellow noodle to the simmering gravy. Mix well.
• Serve up and garnish with onion, spring onion, egg, lettuce, calamansi lime and fried shallot.

Nutrition

Serving: 2people, Calories: 437kcal, Carbohydrates: 124g, Protein: 85g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 942mg, Sodium: 5166mg, Fiber: 9g, Sugar: 27g

Nutrition information is automatically calculated, so should only be used as an approximation.

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