Kimball Mee Bandung

Preparation time: 20 mins
Cooking time: 15 mins
Serving size: 4 servings
Recipe by: Chef Marina Mustafa


  1. Heat oil in a pot and sautee the blended ingredients and chilli paste. Fry till fragrant & oil separates.
  2. Put in the chicken pieces & cook briefly.
  3. Pour in the Kimball Tomato Soup and water.
  4. Season with salt & sugar.
  5. When the gravy begins to boil, break the eggs, one at a time into the gravy and allow to poach gently without stirring.
  6. Place Kimball Angel hair into a bowl and pour one egg and gravy on top of it.
  7. Sprinkle choy sum, green chillies, tofu, peanuts & crispy fried onions over Mee Bandung before serving.