Shrimp Noodles (Mee Bandung)

Shrimp Noodles (Mee Bandung)

These noodles are easy to like, with plenty of soup to go around. Rather than being tangy, a taste commonly associated with most tomato-based dishes, Mee Bandung is sweet and savory with just a little heat to it. A splash of lime juice is the final touch to a full-bodied flavor.

Shrimp Noodles (Mee Bandung)

All you really need is beef broth, a bottle of ketchup and Sriracha sauce, sugar, salt, eggs and shrimp to build the base flavor to which you can add your meats, greens and noodles into. The shrimp is crucial to flavor the broth and eggs are used to thicken it. For quick and easy noodles for dinner, this recipe is worth trying.

  • 1/2 lb. egg noodles or 1/2 lb. spaghetti, cooked al dente
  • 1/2 lb. shrimp, peeled and deveined, head off


  • 2 shallots, sliced thinly
  • 1 1/2 teaspoons garlic, minced
  • 1/2 teaspoon ginger, minced
  • 2 cups beef broth
  • 5 tablespoons ketchup
  • 1 tablespoon chili paste / Sriracha sauce
  • 2 eggs, beaten
  • 3 teaspoons sugar
  • Salt to taste


  • 1 hard-boiled egg, halved
  • 1 lime, cut into wedges


  1. Prepare the egg noodles or cook the spaghetti al dente. Drain and set aside
  2. Over medium high heat, bring the beef broth to a boil
  3. Add in sliced shallots, garlic and ginger
  4. Add in ketchup, chili paste, sugar and salt to taste. Bring to a boil
  5. Simmer until the broth has reduced and thickened slightly
  6. Add in prawns and simmer until prawns turn pink
  7. Drizzle in the egg slowly and simmer until sauce thickens
  8. Dish the noodles and pour the gravy over them
  9. Garnish with hard-boiled eggs and lime wedges

Shrimp Noodles (Mee Bandung)


  1. The fav, I think many Asians will drool. I am loving it I haven't tried tomato ketchup but sure worth the try.

  2. my fav! but havent eat long time...sigh...

    1. Make it at home! It's so easy with very little ingredients :)

  3. This was very tasty! I like the gravy very much, but I think I had eggs that were too large. Thanks for an awesome recipe!

    1. You're most welcome! Also as a note, if you find there's too much of one ingredient, try adding more stock, a little more of this and a little more of that. Experiment and be a mad scientist in the kitchen!



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About Me

I've been cooking for 14 years now since evolving from human-that-can-make-instant-noodles to 'Look Ma! I can cook!' I cannot overstate how much I love food. Some of the recipes you'll find here are from my mother or interpreted recipes from my dining experience. Others are sampled from recipe books and blogs and altered to my tastes, and some are just plain happy accidents in the kitchen.