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ScamanderNoodles⏱ 35 minServes 2

Penang Har Mee Prawn Noodle Soup with Scamander

A richly spiced prawn-and-pork broth poured over yellow noodles and Aeroveg Scamander — a simplified, deeply satisfying Penang Har Mee for weeknights.

Penang Har Mee Prawn Noodle Soup with Scamander
Penang Har Mee is one of Malaysia’s great noodle soups — a bold, rust-coloured prawn broth built from dried shrimp, belacan, and chilli, ladled over noodles with generous toppings. This version brings in Aeroveg Scamander, a mild and slightly sweet leafy green that softens beautifully in the hot broth, adding a fresh vegetal note to balance the deep, oceanic richness of the soup. It’s a simplified weeknight take — the kind you can make in 35 minutes without sacrificing any of the soul.

Method

  1. Make the spice paste. Blend soaked dried chillies, shallots, garlic, soaked dried shrimp, and belacan into a rough paste. Add a splash of water if needed to help it blend.
  2. Fry the paste. Heat oil in a medium pot over medium heat. Fry the paste for 3–4 minutes, stirring constantly, until it darkens and smells deeply fragrant.
  3. Build the broth. Add pork belly slices and prawn shells to the pot. Pour in stock or water. Bring to a boil, then reduce to a simmer and cook for 20 minutes, skimming foam as needed.
  4. Remove and prep the proteins. Lift out the prawns and pork belly. Peel the prawns and slice the pork belly. Discard prawn shells.
  5. Season the broth. Strain the broth back into the pot if desired. Add soy sauce and sugar. Taste and adjust with salt — it should be bold, savoury, and slightly spicy.
  6. Wilt the greens. Add Aeroveg Scamander to the simmering broth for 30–40 seconds until just wilted. Remove from heat immediately.
  7. Assemble and serve. Divide noodles between two bowls. Ladle hot broth and Scamander over. Top with prawns, pork, halved eggs, crispy shallots, and sambal. Serve with lime wedges.
Aeroveg Scamander has a mild, grassy sweetness that cuts through the richness of the prawn broth without overpowering it. Add it right at the end — 30 seconds in the hot broth is all it needs. Any longer and the leaves lose their vivid colour and delicate texture.