Mee Bandung Muar

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 4

  • 60 g prawns (peeled)60g
  • 50 g lean beef (thinly sliced)50g
  • 1 egg55g
  • 6 g dried shrimp (soaked, pounded)6g

Carbs· 1

  • 120 g yellow noodles (blanched)(staple)120g

Vegetables· 3

  • 40 g bean sprouts40g
  • 40 g choy sum (cut)40g
  • 6 g garlic (minced)(staple)6g

Sauces· 2

  • 15 g chili paste (cili boh)15g
  • 20 g tomato purée20g

Spices· 2

  • 3 g sugar (½ tsp)(staple)3g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)(staple)5g
  1. 1 min · hands-free

    Blanch the yellow noodles and choy sum in boiling water for 30 sec, adding the bean sprouts for the last 10 sec; drain and set aside.

    Why? Blanching first rinses the alkaline taste and surface oil off the noodles and keeps the veg crisp, so nothing overcooks and turns soggy later in the broth.

    Tip: The sprouts just need to lose their raw edge — the crunchier the better.

    00:30

    Next up:Heat 1 tsp oil, sauté the garlic and dried shrimp over medium heat, then add the chili paste and tomato purée and fry 2 min until the oil reddens.

  2. Heat 1 tsp oil, sauté the garlic and dried shrimp over medium heat, then add the chili paste and tomato purée and fry 2 min until the oil reddens.

    Why? Dried shrimp carries the umami of this bowl — a tiny amount replaces heaps of oil and MSG; frying the chili paste first builds a deep broth without needing extra oil.
    Watch out: Chili paste and tomato purée have sugar and catch quickly — keep the heat moderate and splash in water the moment it smells scorched.

    Next up:Pour in about 300 ml hot water, add the sliced lean beef, sugar and salt, bring to a boil then simmer 3 min.

  3. 3 min · hands-free

    Pour in about 300 ml hot water, add the sliced lean beef, sugar and salt, bring to a boil then simmer 3 min.

    Why? Thin-sliced lean beef needs only 3 min to stay tender, as longer cooking toughens it; just ½ tsp of sugar is enough because the tomato purée's natural sweetness already balances the heat.

    Tip: For a richer broth, coat the beef in a little tomato purée before adding it.

    03:00

    Next up:Add the prawns and cook 1 min until pink, drizzle in the beaten egg to form ribbons, then fold in the blanched noodles, choy sum and bean sprouts and serve.

  4. 1 min · hands-free

    Add the prawns and cook 1 min until pink, drizzle in the beaten egg to form ribbons, then fold in the blanched noodles, choy sum and bean sprouts and serve.

    Why? Adding prawn and egg last keeps the egg silky and the prawn juicy; three proteins in one bowl keep you full and protect muscle during a fat-loss phase.

    Tip: Let the egg set for 10 sec before stirring so it forms pretty ribbons rather than clouding the broth.

    01:00