Mee Udang

5 from 3 votes

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 Time5

Cook Time15

Total Time20

Course: Noodles, Prawn

Cuisine: Malaysian Recipes

Keyword: Mee Udang

Servings: people

Author: Bee Yinn Low

Ingredients

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

Garnishing:

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

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.

Notes

Source: Eating Pleasure

The prawns are the star of this dish. I always choose fresh, juicy prawns because they bring the natural sweetness and rich flavor that make the dish so special.
The gravy is key, so I make sure to use light soy sauce for that umami flavor and chili paste to add the right amount of spice. I let the gravy simmer to bring out all the deep, savory flavors.
The gravy should be thick but still a bit soupy. After blanching the noodles separately, I add them to the gravy so they can soak up all the rich flavors.
I never skip the garnishes. I love garnishing my mee udang with fried shallots for a crispy crunch, calamansi lime for a fresh citrusy kick, and spring onions for some sharpness. A hard-boiled egg adds richness, and lettuce gives a nice, refreshing crunch.

Nutrition