Lam mee with sambal belacan

Noodles drenched in thick gooey gravy, paired with the typical authentic spicy Malaysian sambal belacan.
Main Dish
3 servings
40 min
25 min




  • Sauté ginger and garlic.

    Add in seafood and fry for about 2-3 mins.

    Pour in stock and simmer.

    Meanwhile assemble noodles and kai lan in a bowl.

    When stock is heated through, add soy and oyster sauce.

    Season with pepper and salt.

    Gently swirl in eggs using a chopstick.

    Pour corn flour to thicken the gravy.

    Then pour the gravy over the noodles.

    Serve with sambal belacan.


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