Nyonya Lam Mee

Thick, gooey gravy made from egg, soy sauce, oyster sauce, and prawn gravy clings to yellow noodles, seafood and Chinese broccoli (kailan), served with sambal belacan (spicy shrimp paste dip). This is what makes Nyonya Lam Mee a beloved Malaysian Nyonya-style noodle dish and a traditional homemade noodle recipe.

Bursting with flavor, this noodle dish instantly awakens your taste buds. While it may sound like a complicated recipe, it’s actually simple: the prawn stock (PRAWN FRIED MEE) and the rest are common Chinese ingredients.

For the seafood, you can use your favorites. This recipe features prawns, fish balls and squid, which cook quickly and easily.

 

Once cooked and served, Nyonya Lam Mee showcases the pride of Nyonya cooking. It certainly will instantly uplift your palate (ASAM LAKSA NYONYA-STYLE). 

Ingredients for Lam Mee

10 cups prawn stock 

4 cloves garlic - chopped

1 inch ginger - chopped

1 1/2 tbsp dark soy sauce

1 tbsp oyster sauce

2 eggs - lightly beaten

1 1/2 tbsp corn flour - mix with some water 

Thick egg noodles - blanched briefly

Chinese broccoli (as needed) - blanched to soften

Prawns (as needed) - cleaned and deveined

Fish balls - as needed 

Squids (as needed) - cleaned and sliced into rings

2 tbsp oil

Pepper and salt, to taste

How to Make Sambal Belacan

Ingredients (per taste)

Red chilies

Roasted belacan

Lime juice

 

Method

Blend or pound chilies with belacan.

Mix in lime juice. 

How to Make Lam Mee

Heat oil and sauté chopped ginger and garlic until fragrant.

Add prawns, fish balls and squid, stir and cook to partially done.

Pour in prawn stock. 

Add soy sauce, oyster sauce, pepper and salt. 

Slowly swirl in the beaten eggs using a chopstick. 

Gradually add the corn flour mixture, stirring continuously to thicken the gravy.

Pour over noodles and kai lan.

Serve with sambal belacan.