Nyonya Lam Mee (Nyonya Birthday Noodles)

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets


Ingredients A:

300g medium-sized prawns

200g chicken breast

250g pork belly

2000ml water

1 egg (mixed with a little salt and corn flour, whisked)

Ingredients B:

450g yellow noodles (scalded for ½ minute)

150g bean sprout (blanched)

150g shallot (peeled and sliced lengthwise)

6 tbsp cooking oil


1 tsp salt

½ tsp sugar

1 tbsp light soy sauce

¼ tsp ground white pepper

Potato Flour Solution (mixed well):

2 tbsp potato flour

1 egg white

½ cup water


1 red chilli (halved, seeded, shredded)

1 stalk coriander (washed and use the leaves only)

As desired sambal belacan

5 pieces calamansi (juiced)

Preparation Instructions:

  1. Remove shell and head of prawns (leave the tails intact) and devein. Wash and drain. Keep the heads and shells for later use, and smash prawn heads lightly to enhance the flavour.
  2. Heat up oil in a non-stick skillet, pour in egg mixture, pan-fry to firm a thin slice. Roll it up and shred. Set aside.
  3. Heat up 6 tbsp of oil in a skillet, saute shallot slices till golden brown and crisp, remove and drain oil. Set fried shallot and oil aside.
  4. Soup: Heat a little oil in a pot, add prawn heads and shells, stir-fry about 5 minutes till aromatic. Add 2000ml water and bring to boil over high heat. Reduce to low heat, add chicken breast, pork belly and prawns to cook. Remove the prawns once is cooked and leave to cool.
  5. Bring the soup to a boil again, reduce to low heat and cook for about 30 minutes. Remove the chicken breast and pork belly. Discard prawns heads and shells. Cut chicken breast into shreds, cut the pork belly into slices, set aside.
  6. Add seasonings to soup, bring to boil again. Thicken the soup with potato flour solution.
  7. Put the noodles and bean sprouts in a serving bowl. Top with chicken strips, pork belly slices and prawns. Pour hot soup over the noodles. Garnish with fried shallot oil, fried shallot, egg shreds, chilli shreds and coriander leaves. Serve with sambal belacan and calamansi juice.



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