Mee Bandung (Noodles with Sweet Potato Sauce)

Pon Jumat


This is a Malaysian comfort pasta dish, one that I cook since I moved to the USA when it is cold outside.


★★★★★ 1 vote

30 Min
20 Min


  • 1 box
  • 1/2 lb
  • 1/4 lb
    jumbo shrimp
  • 2
  • 1
    medium sized sweet potato, boiled, remove skin and mash
  • 2 stalk(s)
    chinese cabbage or bok choy, sliced
  • 1
    steak tomato cut into 6 pieces
  • 1
    tofu cut into 6 pieces
  • 1
    fresh red chilies
  • 8 clove
  • 1/2
    yellow onion sliced thinly
  • 2 Tbsp
    cooking oil
  • 4 Tbsp
    tomato sauce
  • 2 Tbsp
    roasted peanuts - grinded
  • 2 tsp
    dried shrimp
  • 2 tsp

How to Make Mee Bandung (Noodles with Sweet Potato Sauce)


  1. Boil the beef and save the broth. Cut the beef into thin slices
  2. Blend the red chilies, garlic and dried shrimp until fine in a blender.
  3. Heat up the oil in a pot, sauté the sliced onion until softened then add the blend of red chilies, garlic and dried shrimp. Stir until thickened and aromatic.
  4. Add the beef broth and simmer for 5 minutes on medium heat.
  5. Add the mashed up sweet potato and the tomato sauce.
  6. Add the grinded peanut and simmer until the oil rises to the top.
  7. Add the sliced beef, tofu, tomatoes and salt, and simmer for 5 minutes
  8. Add the shrimp and simmer for another 5 minutes
  9. Break in 2 eggs, let cook for 3 minutes then turn off heat. Add the Chinese bak choy.
  10. Serve the sauce over noodle

Printable Recipe Card

About Mee Bandung (Noodles with Sweet Potato Sauce)

Course/Dish: Pasta
Regional Style: Asian
Hashtags: #Noodles, #Malaysian

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