Mee Udang Recipe

Prawns: Fresh seafood that adds a sweet and briny flavor to the dish.

Yellow noodles: Blanched noodles that serve as the base of the dish, absorbing the rich broth.

Cooking oil: Used for sautéing the aromatics and enhancing the overall flavor.

Garlic: Minced to release its pungent aroma and flavor.

Onion: Adds sweetness and depth to the broth when sautéed.

Chili paste: Provides heat and a rich, spicy flavor to the dish.

Chicken stock: Forms the base of the broth, adding a savory depth of flavor.

Soy sauce: Adds umami and a slight saltiness to balance the flavors.

Sugar: Balances the heat and saltiness with a touch of sweetness.

Salt: Enhances all the flavors in the dish.

Spring onions: Chopped and used as a fresh, aromatic garnish.

Cilantro: Adds a fresh, herbaceous note to the final dish.

When sautéing the garlic and onions, ensure they are cooked until they are golden brown and fragrant. This step is crucial as it forms the base flavor for the Mee Udang dish. Additionally, when adding the chili paste, cook it thoroughly to release its oils and deepen its flavor, which will enhance the overall taste of the broth.

• prawns - Substitute with shrimp: Shrimp has a similar texture and flavor profile to prawns, making it a suitable alternative.

• yellow noodles - Substitute with spaghetti: Spaghetti can mimic the texture of yellow noodles when blanched and is widely available.

• cooking oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh aroma of minced garlic.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• chili paste - Substitute with sriracha: Sriracha provides a similar heat and tanginess, though it may be slightly sweeter.

• chicken stock - Substitute with vegetable stock: Vegetable stock can provide a similar depth of flavor for those seeking a vegetarian option.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sugar - Substitute with honey: Honey can add sweetness with a slightly different flavor profile and additional depth.

• salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with a slightly different mineral content.

• spring onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can complement the dish.

• Allow the soup to cool to room temperature before storing. This prevents condensation and keeps the broth from becoming watery.

• Transfer the mee udang into airtight containers. For best results, use containers that are both microwave and freezer safe.

• If storing in the refrigerator, ensure the prawns and noodles are submerged in the broth. This helps maintain their texture and flavor.

• Label the containers with the date of preparation. This helps keep track of freshness and ensures you consume the meal within a safe timeframe.

• For freezing, divide the mee udang into individual portions. This makes it easier to reheat only what you need, reducing waste.

• When freezing, leave some space at the top of the container. Liquid expands when frozen, and this prevents the container from cracking.

• Store the containers in the coldest part of your freezer. This helps maintain the quality and extends the shelf life of the soup.

• To reheat, thaw the mee udang in the refrigerator overnight. This ensures even thawing and reduces the risk of bacterial growth.

• Reheat the soup on the stove over medium heat until it reaches a rolling boil. This ensures the prawns and broth are heated through properly.

• If using a microwave, transfer the mee udang to a microwave-safe bowl and cover it with a microwave-safe lid or wrap. Heat in intervals, stirring occasionally to ensure even heating.

• Garnish with fresh spring onions and cilantro after reheating to restore the vibrant flavors and presentation.

• Consume refrigerated mee udang within 3-4 days for optimal taste and safety. Frozen portions can be kept for up to 2-3 months.

• Stovetop Method:

  1. Place the leftover Mee Udang in a saucepan.
  2. Add a splash of chicken stock or water to prevent drying out.
  3. Heat over medium-low heat, stirring occasionally until the prawns and noodles are heated through.
  4. Garnish with fresh spring onions and cilantro before serving.

• Microwave Method:

  1. Transfer the Mee Udang to a microwave-safe bowl.
  2. Add a small amount of chicken stock or water to keep it moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Ensure the prawns are heated evenly and garnish with fresh spring onions and cilantro.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the Mee Udang in an oven-safe dish.
  3. Add a bit of chicken stock or water to maintain moisture.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until the prawns and noodles are thoroughly heated.
  6. Garnish with fresh spring onions and cilantro before serving.

• Steaming Method:

  1. Place the Mee Udang in a heatproof dish that fits into your steamer.
  2. Add a small amount of chicken stock or water to keep it from drying out.
  3. Steam over boiling water for about 5-7 minutes, or until the prawns and noodles are heated through.
  4. Garnish with fresh spring onions and cilantro before serving.

• Large pot: Used to heat the oil and cook the soup base with the garlic, onions, and chili paste.

• Cooking spoon: Essential for stirring the ingredients as they cook to ensure even cooking and prevent burning.

• Knife: Necessary for slicing the onion and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping and slicing ingredients.

• Measuring spoons: Used to measure out the precise amounts of cooking oil, chili paste, soy sauce, sugar, and salt.

• Measuring cup: Useful for measuring the chicken stock accurately.

• Bowls: Needed to place the blanched noodles and serve the final dish.

• Tongs: Handy for handling the prawns and placing the noodles in the bowls.

• Ladle: Ideal for pouring the soup over the noodles in the serving bowls.

Prep ingredients in advance: Clean and devein the prawns ahead of time to save on prep work.

Use pre-made chili paste: Opt for store-bought chili paste to cut down on cooking time.

Blanch noodles beforehand: Blanch the yellow noodles earlier and store them in the fridge until needed.

Pre-chop garnishes: Chop the spring onions and cilantro in advance and keep them in airtight containers.

Utilize ready-made stock: Use pre-made chicken stock to skip the step of making it from scratch.