Malaysian-Style Mee Goreng Prawns (Printable Version)
Stir-fried noodles, juicy prawns, and rich soy-chili sauce make every forkful vibrant and satisfying.
# What You'll Need:
→ Main
01 -
200 g udon-style noodles or Qetoe noodles
02 -
150 g prawns, peeled and deveined
03 -
2 garlic cloves, minced
04 -
1 small onion, thinly sliced
05 -
1 egg, beaten
06 -
1 handful bean sprouts
07 -
1 cup cabbage, shredded
08 -
2 stalks green onions, sliced diagonally
09 -
1 tablespoon crispy shallots, for garnish (optional)
10 -
1 lime, cut into wedges
→ Sauce
11 -
2 tablespoons dark soy sauce
12 -
1 tablespoon sweet soy sauce (kecap manis)
13 -
1 teaspoon chili paste or sambal oelek
14 -
1 teaspoon oyster sauce
15 -
0.5 teaspoon sugar
16 -
1 tablespoon water
# Steps To Follow:
01 -
In a small bowl, combine dark soy sauce, sweet soy sauce, chili paste, oyster sauce, sugar, and water. Mix thoroughly and set aside.
02 -
Boil noodles in a large pot of water until just tender according to package instructions. Drain and rinse under cold running water. Toss with a small amount of oil to prevent sticking.
03 -
Heat 1 tablespoon vegetable oil in a wok or large non-stick pan over medium-high heat. Add minced garlic and sliced onion. Stir-fry for 1-2 minutes until fragrant.
04 -
Push aromatics to one side of the pan. Pour beaten egg into the empty space and scramble until softly set, then mix together with onion and garlic.
05 -
Add prawns to the pan. Fry for 2-3 minutes until they turn pink and opaque. Add shredded cabbage and stir-fry for an additional 1–2 minutes.
06 -
Add cooked noodles, bean sprouts, and prepared sauce. Increase heat to high and stir-fry constantly until noodles are glossy, lightly caramelised, and evenly coated.
07 -
Transfer noodles to serving bowls. Top with sliced green onions, crispy shallots, and serve with lime wedges on the side.
# Notes and Tips:
01 -
For authentic flavour, use high heat when stir-frying to achieve a slight char on the noodles.