Mee Bandung (Malaysian Johor Shrimp Tomato Gravy Noodles)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Somewhere between a soup and a sauced noodle dish, mee bandung from Johor in Malaysia covers soft yellow wheat noodles with a thick red gravy of shrimp stock, tomato paste, and chili paste.
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A starch slurry at the end gives the gravy enough body to cling to every strand, the texture that defines the dish.
Ingredients
Instructions
- 1
Boil 240g yellow wheat noodles in rapidly boiling water for 4 to 5 minutes, until tender through the center.
Rinse briefly under cold water to remove surface starch, then drain very well so the gravy will cling.
- 2
Finely chop 1 onion and 4 garlic cloves.
Heat oil in a pot over medium-high heat and cook them for 5 to 7 minutes, stirring often, until golden and fragrant without letting the garlic burn.
- 3
Add 1.5 tbsp tomato paste and 1 tbsp chili paste to the aromatic base.
Stir constantly for 1 to 2 minutes, scraping the pot, until the paste darkens slightly and smells concentrated.
- 4
Pour in 700ml shrimp stock and 1 tbsp soy sauce, then bring it to a full boil over high heat.
Lower to medium and simmer for 3 to 4 minutes so the tomato, chili, and stock combine.
- 5
Add 180g shrimp and cook over medium heat for 2 to 3 minutes.
As soon as they turn pink, curl, and feel firm, proceed directly to adding the starch slurry in the next step to reduce overcooking.
- 6
Stir the prepared 1 tbsp starch slurry until uniform, then drizzle it gradually into the simmering gravy while stirring.
When the gravy lightly coats a spoon and clings to the noodles, ladle it over the drained noodles.
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