Mee Udang

Name: Mee Udang
Total time: 20 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 200 g tomatoes, diced; 400 ml water; 250 g yellow noodle; 2 tbsp cooking oil; 4 clove garlic, peeled and chopped; 600 g big sea prawns; 2 tbsp light soy sauce; 5 tbsp tomato sauce; 1.5 tbsp chili paste; 2 tbsp sugar; 0.25 piece onion, thinly sliced; 1 stalk spring onion, chopped; 2 piece eggs, hard-boiled and halved; 3 piece lettuce, thinly sliced; 2 piece calamansi lime, halved; 3 tbsp fried crispy shallot

Mee udang (Malay prawn noodles) is a Malaysian favorite with juicy prawns, springy noodles, and a thick, flavorful tomato-chili gravy. This simple recipe recreates the rich, comforting flavors of the classic dish at home.

20 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

995

Calories

64g

Protein

127g

Carbs

27g

Fat

Scale recipe

2 servings

Original recipe

Ingredients16 items

Produce

🍅tomatoes, diced200 g

🧄garlic, peeled and chopped4 clove

🧅onion, thinly sliced¼ piece

🌱spring onion, chopped1 stalk

🥬lettuce, thinly sliced3 piece

🍋calamansi lime, halved2 piece

Seafood

🦐big sea prawns600 g

Dairy

🥚eggs, hard-boiled and halved2 piece

Pantry

🍜yellow noodle250 g

🛢️cooking oil2 tbsp

🍶light soy sauce2 tbsp

🥫tomato sauce5 tbsp

🌶️chili paste1½ tbsp

🍬sugar2 tbsp

🧅fried crispy shallot3 tbsp

Other

💧water400 ml

Instructions

1
Blend the diced tomatoes with the 400 ml of water until smooth to make a tomato puree, then set aside.
2
Bring a pot of water to a boil and blanch the yellow noodles until just tender, then drain and set aside.
3
Hard-boil the eggs, then peel and halve them for the garnish.
4
Thinly slice the onion and lettuce, chop the spring onion, and halve the calamansi limes so the garnishes are ready to go.
5
Heat about 2 tablespoons of cooking oil in a wok over medium-high heat and sauté the chopped garlic until fragrant.
6
Add the prawns to the wok with 1 tablespoon of the light soy sauce and stir-fry for about 1 minute. Choose fresh, juicy prawns for the best natural sweetness; if using frozen, thaw completely and pat dry so the gravy doesn't turn watery.
1:00 timer
7
Pour the tomato puree into the wok along with the tomato sauce and chili paste.
8
Bring the gravy to a simmer over medium heat and let it bubble to deepen the flavor; it should end up thick but still a little soupy, not fully dry.
9
Stir in the sugar and season with the remaining light soy sauce to taste, balancing sweet, salty, and tangy.
10
Add the blanched yellow noodles to the simmering gravy and toss well so the noodles soak up all the rich flavor.
11
Transfer the noodles and gravy to a serving bowl and top with the sliced onion, spring onion, halved eggs, lettuce, and calamansi lime.
12
Finish with a generous scattering of fried crispy shallots for crunch and serve immediately, squeezing the calamansi lime over the noodles before eating.

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CuisineMalaysian