Malaysian Javanese-Style Spiced Noodle Soup

A celebrated Malaysian noodle dish with Javanese roots, this aromatic soup combines fresh yellow noodles with a fragrant spiced prawn broth, bean curd puffs, bean sprouts, and a tangy sambal kick. Popular in Johor and across Malaysia, it is a comforting bowl of balanced sweet, savory, and spicy flavors.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 8 gSugar
• 28 gProtein
• 920 mgSodium
• 580 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste

• 6 shallots, peeled
• 4 garlic cloves
• 2 candlenuts (or macadamia nuts)
• 1 inch fresh ginger, sliced
• 1 inch galangal, sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 tablespoons vegetable oil

For the broth

• 8 cups water or chicken stock
• 2 ripe tomatoes, quartered
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves, torn
• 300 g medium prawns, shells on
• 1 teaspoon sugar
• 1 1/2 teaspoons salt, or to taste

For the noodles and toppings

• 500 g fresh yellow noodles, rinsed
• 200 g bean sprouts, blanched
• 4 hard-boiled eggs, halved
• 8 bean curd puffs, halved and lightly fried
• 4 tablespoons fried shallots
• 1 lime, cut into wedges
• 2 tablespoons sambal chili paste
• 2 spring onions, sliced
• Fresh cilantro leaves for garnish

Directions

1. Blend the shallots, garlic, candlenuts, ginger, galangal, ground coriander, and cumin into a smooth paste, adding a splash of water if needed.
2. Heat the oil in a large pot over medium heat and fry the spice paste for 5 to 6 minutes until fragrant and slightly darkened.
3. Add the tomatoes, lemongrass, and kaffir lime leaves and stir for 2 minutes until the tomatoes soften and break down.
4. Pour in the chicken stock and bring to a boil, then simmer for 10 minutes to let the flavors meld into a fragrant broth.
5. Add the prawns and cook for 3 to 4 minutes until they turn pink and curl, then remove them, peel, and set aside; return the shells to the broth and simmer 5 more minutes, then strain and season with sugar and salt.
6. Divide the fresh yellow noodles and blanched bean sprouts among four deep serving bowls, then top with the prawns, halved eggs, and bean curd puffs.
7. Ladle the hot broth generously over the noodles, scatter fried shallots, spring onions, and cilantro on top, and serve immediately with lime wedges and sambal on the side.
8. Stir a spoonful of sambal and a squeeze of lime into the bowl just before eating to balance the sweet, savory, and spicy notes.

Cook’s Notes

• For a deeper seafood flavor, simmer the prawn shells in the broth and strain before serving.
• Fresh yellow noodles cook quickly; just loosen them in hot water for 30 seconds rather than boiling, to keep their springy bite.
• Adjust the sambal amount to taste; Malaysian palates often prefer a generous spoonful for extra heat.
• If candlenuts are unavailable, substitute with cashews or macadamia nuts for a similarly creamy texture in the spice paste.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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