Mee Udang
Ingredients
The noodles and broth
-
250
g
yellow noodle
-
400
ml
water
-
200
g
tomatoes, diced
-
600
g
big-sized sea prawns
-
5
tablespoons
tomato sauce
-
1 ½
tablespoons
chili paste
-
2
tablespoons
sugar
-
2
tablespoons
cooking oil
-
to taste
light soy sauce
-
4
cloves
garlic, peeled and chopped
The garnishes
-
¼
onion, thinly sliced
-
1
stalk
spring onion, chopped
-
2
eggs, hard-boiled, peeled and halved
-
3
leaves
lettuce, thinly sliced
-
2
calamansi lime, halved
-
to taste
fried crispy shallots
Instructions
- Blend the diced tomatoes with water and set aside. Blanch the yellow noodles and set aside.
- In a wok, sauté the garlic in oil until fragrant. Add the prawns and stir-fry with light soy sauce for 1 minute.
- Pour in the tomato puree, then add tomato sauce and chili paste. Simmer the gravy over medium heat, adding sugar and soy sauce to taste. Mix in the yellow noodles.
- Serve the dish garnished with onion, spring onion, egg, lettuce, calamansi lime, and fried shallots.
Nutrition Facts (estimated)
Servings
2
Calories
995
Total fat
27g
Total carbohydrates
127g
Total protein
64g
Sodium
4513mg
Cholesterol
542mg
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