Nyonya Lam Mee: Hearty and Nourishing Choice

(Updated Version)

Noodles (MALACCA'S NYONYA FOOD FIESTA) are a delightful culinary experience, offering a welcome break from the routine of rice-based meals. Particularly enjoyable during wet and chilly weather, noodles provide warmth and satisfaction to the palate. Among the various noodle dishes I've explored, my preference often leans toward the soupy varieties. Soups, after all, are not only nourishing but also filling, making them an excellent choice for those mindful of their weight. The key is to opt for soups rich in proteins and loaded with vegetables, steering clear of heavy, calorie-laden options. 

 

When you desire more substance in your meal, incorporating noodles into your soup is a fantastic option. Today, the market offers a wide range of healthier noodle choices, making it easier to align your meals with your wellness goals.

Take, for example, this Nyonya (VEGETARIAN NYONYA RECIPES CONTRASTING FLAVOURS) Lam Mee recipe - a nutritious meal in itself. To keep it health-conscious, consider reducing the noodle portion, as noodles tend to digest faster than rice. This quality makes them a better choice for evening meals, ensuring you feel satisfied without overloading your digestive system.

 

Ingredients

1/2 liter prawn stock (recipe for stock available at - CANTONESE YEE MEE

1 1/2 tbsp dark soy sauce

1 tbsp oyster sauce

2 eggs, lightly beaten

1 1/2 tbsp corn flour (mixed with water)

Pepper and salt, to taste

Thick egg noodles, blanched briefly

Kai Lan (Chinese broccoli), blanched

Prawns, cleaned and deveined

Fish balls

Squids, cleaned and sliced into rings

4 cloves garlic, chopped

1-inch ginger, chopped

2 tbsp oil

Method

Heat oil in a pan and sauté the chopped ginger and garlic until fragrant.

Add the seafood (prawns, fish balls, and squids) and cook for about 2-3 minutes until partially done.

Pour in the prawn stock and let it simmer gently.

Stir in the soy sauce and oyster sauce, ensuring a well-blended gravy.

Season with pepper and salt to taste.

Slowly swirl in the beaten eggs using a chopstick, creating a silky texture.

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

In a separate bowl, arrange the blanched noodles and kai lan.

Pour the thickened gravy over the noodles.

Serve hot with sambal belacan on the side for an extra kick.

Videos for making Sambal Belacan and Cecah Cili Padi (Bird’s Eye Chili Dip) are attached to help you prepare these delicious accompaniments.

This Nyonya Lam Mee is not just a meal; it’s a comforting, nutritious option that aligns with health-conscious eating, especially when mindful of portion sizes and ingredients. Enjoy the joy of noodles with the assurance that you’re nourishing your body and delighting your taste buds.