EASY Mee Bandung | the EGG DROP Tomato Ketchup Noodles You Will Love! 

OPEN for ingredients! How to make easy Mee Bandung, a Malay noodle dish of eggs and prawns poached in a savoury sweet tomato ketchup-based gravy.
More info here: nomadette.com/mee-bandung/
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Timestamps:
00:16 - How to prepare dried shrimps
00:44 - How to prepare Prawns
01:15 - Making the Mee Bandung gravy
03:38 - Blanching the Noodles
03:53 - Putting together Mee Bandung
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Ingredients:
- 2-3 Servings or 400g Yellow Hokkien Noodles, blanched
Mee Bandung Sauce:
- 2-3 tbsps Cooking Oil
- 1 tbsp Dried Chilli Paste
- 1 tbsp Dried Shrimps, blended or mashed
- 1 Onion, chopped
- 2-3 cloves Garlic, minced
- 1/2 cup or 4-5 tbsps Tomato Ketchup
- 1 tbsp Oyster Sauce
- 600ml Water
- 200g Prawn
- 100g Beef, sliced (optional)
- 2 tsps Salt, or to taste
- 2 tsps Sugar, or to taste
- A handful of Bok Choy (or Mustard Greens / Chye Sim)
- 4 Eggs
Garnish:
- Fried Shallots
- Cilantro
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