EASY Mee Bandung | the EGG DROP Tomato Ketchup Noodles You Will Love!

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide a similar umami flavor with lower sodium.

Soak dried shrimps in water for about five minutes to soften them, then drain.

Blitz the soaked dried shrimps in a food processor or mash with a pestle and mortar until finely processed.

Shell and devein the prawns, cutting the shell along the back and removing the vein with a fork or rinsing under running water.

Heat vegetable oil in a pan over low to medium heat.

Add dried chili paste, blitzed dried shrimps, diced onions or shallots, and minced garlic to the pan; stir-fry until the paste has dried down and is fragrant.

Add a generous amount of tomato ketchup and oyster sauce to the mixture; stir to incorporate.

Add any optional proteins, such as beef slices, and stir-fry briefly before adding the prawns.

Season with salt and sugar to taste, then add water and stir; let the sauce come to a boil.

Once boiling, add vegetables like bok choy and gently lower in the eggs to poach them to your desired doneness.

Blanch fresh yellow hawkeye noodles in boiling water for about two minutes or according to package directions.

Plate the noodles and pour the tomato ketchup sauce over them, then carefully ladle on the poached eggs without breaking the yolks.

Garnish with fried onions, cilantro, and slices of red chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens