Hailam Noodles (Soy Sauce Braised Hainanese Noodles) Set



40 minutes

1 complete set of Hailam Noodles

Hailam noodles, also known as Hainanese noodles, is a classic Malaysian noodle dish of noodles braised in dark soy sauce, while the name "Hailam" refers to the Hainanese immigrants in Malaysia. This dish is a saucy, silky smooth plate of flavourful noodles.
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- Hailam Noodles
- Dragon Fruit Lassi
- Fruit
3 wedges (100 g) Orange
Nutrition Value in 1 Serving

Calories
565.1 kcal

Carbohydrate
84.5 g

Fat
14.2 g

Protein
24.8 g

- Hailam Noodles
- Dragon Fruit Lassi
- Fruit
3 wedges (100 g) Orange
Nutrition Value in 1 Serving

Calories
679.2 kcal

Carbohydrate
99.8 g

Fat
17.5 g

Protein
30.7 g

- Hailam Noodles
- Dragon Fruit Lassi
- Fruit
3 wedges (100 g) Orange
Nutrition Value in 1 Serving

Calories
833.2 kcal

Carbohydrate
112.0 g

Fat
21.7 g

Protein
47.5 g
Hailam Noodles

1/3 tbsp | Cooking oil |
50 g | Yellow noodle |
2 pips | Garlic cloves, minced |
1 no | Shallot, sliced |
1 tbsp | Ground chili |
20 g | Chicken breast, cut into small cube |
20 g | Prawn, skin peeled and cleaned |
20 g | Squid, cleaned and cut into ring |
1/3 pc | Fish cake, sliced |
10 g | Carrot, julienne |
10 g | Choy sum, trimmed |
10 g | Baby corn, sliced |
2 nos | Cherry tomatoes, cut into 2 |
1 ½ cup | Water |
1/2 tbsp | Sweet soy sauce |
1 tbsp | Chili sauce |
1 tbsp | Tomato sauce |
1 tbsp | Oyster sauce |
1/3 tbsp | Corn flour, combine with a little bit of water |
Some | Spring onion, sliced (for garnishing) |
Some | Red Chili, sliced (for garnishing) |
Some | Fried onion (for garnishing) |
Some | Calamansi cut into 2 (for garnishing) |
1 tsp | TUMIX® Chicken Stock Seasoning |
1/2 tsp | AJI-SHIO® Flavoured Pepper |

- Blanch the yellow noodles for a few minutes and set it aside.
- Heat the cooking oil in a wok, saute garlic and shallot until aromatic fragrant rises, then add in ground chili and continuously stir until chili is cooked.
- Add the prawn, squid, chicken and fish cake, stir well.
- Add the water, soy sauce, chili sauce and tomato sauce. Stir well, let it simmer before thicken the sauce with diluted corn flour.
- Add in yellow noodle and all the vegetables.
- Season it with TUMIX® and AJI-SHIO®.
- Sprinkle some spring onion, fried onion, red chili and calamansi to complete the look. Ready to serve.
Dragon Fruit Lassi

40 g | Ripe dragon fruit |
30 g | Plain yogurt |
1/4 cup | Low fat milk |
100 g | Crushed ice |
1 small sachet | Pal Sweet® Sweetener |

- Add all the ingredients in a blender, blend it to a smoothie consistency.
- Serve it cold.
Hailam Noodles

1/2 tbsp | Cooking oil |
60 g | Yellow noodle |
2 pips | Garlic cloves, minced |
1 no | Shallot, sliced |
1 tbsp | Ground chili |
30 g | Chicken breast, cut into small cube |
30 g | Prawn, skin peeled and cleaned |
30 g | Squid, cleaned and cut into ring |
1/3 pc | Fish cake, sliced |
15 g | Carrot, julienne |
15 g | Choy sum, trimmed |
15 g | Baby corn, sliced |
3 nos | Cherry tomatoes, cut into 2 |
2 cup | Water |
1 ½ tbsp | Sweet soy sauce |
2 tbsp | Chili sauce |
2 tbsp | Tomato sauce |
1 ½ tbsp | Oyster sauce |
1/3 tbsp | Corn flour, combine with a little bit of water |
Some | Spring onion, sliced (for garnishing) |
Some | Red Chili, sliced (for garnishing) |
Some | Fried onion (for garnishing) |
Some | Calamansi cut into 2 (for garnishing) |
1 tsp | TUMIX® Chicken Stock Seasoning |
1/2 tsp | AJI-SHIO® Flavoured Pepper |

- Blanch the yellow noodles for a few minutes and set it aside.
- Heat the cooking oil in a wok, saute garlic and shallot until aromatic fragrant rises, then add in ground chili and continuously stir until chili is cooked.
- Add the prawn, squid, chicken and fish cake, stir well.
- Add the water, soy sauce, chili sauce and tomato sauce. Stir well, let it simmer before thicken the sauce with diluted corn flour.
- Add in yellow noodle and all the vegetables.
- Season it with TUMIX® and AJI-SHIO®.
- Sprinkle some spring onion, fried onion, red chili and calamansi to complete the look. Ready to serve.
Dragon Fruit Lassi

40 g | Ripe dragon fruit |
30 g | Plain yogurt |
1/4 cup | Low fat milk |
100 g | Crushed ice |
1 small sachet | Pal Sweet® Sweetener |

- Add all the ingredients in a blender, blend it to a smoothie consistency.
- Serve it cold.
Hailam Noodles

1/2 tbsp | Cooking oil |
85 g | Yellow noodle |
2 pips | Garlic cloves, minced |
1 no | Shallot, sliced |
1 tbsp | Ground chili |
70 g | Chicken breast, cut into small cube |
50 g | Prawn, skin peeled and cleaned |
50 g | Squid, cleaned and cut into ring |
1/2 pc | Fish cake, sliced |
15 g | Carrot, julienne |
15 g | Choy sum, trimmed |
15 g | Baby corn, sliced |
3 nos | Cherry tomatoes, cut into 2 |
2 cup | Water |
1 ½ tbsp | Sweet soy sauce |
2 tbsp | Chili sauce |
2 tbsp | Tomato sauce |
1 ½ tbsp | Oyster sauce |
1/3 tbsp | Corn flour, combine with a little bit of water |
Some | Spring onion, sliced (for garnishing) |
Some | Red Chili, sliced (for garnishing) |
Some | Fried onion (for garnishing) |
Some | Calamansi cut into 2 (for garnishing) |
1 tsp | TUMIX® Chicken Stock Seasoning |
1/2 tsp | AJI-SHIO® Flavoured Pepper |

- Blanch the yellow noodles for a few minutes and set it aside.
- Heat the cooking oil in a wok, saute garlic and shallot until aromatic fragrant rises, then add in ground chili and continuously stir until chili is cooked.
- Add the prawn, squid, chicken and fish cake, stir well.
- Add the water, soy sauce, chili sauce and tomato sauce. Stir well, let it simmer before thicken the sauce with diluted corn flour.
- Add in yellow noodle and all the vegetables.
- Season it with TUMIX® and AJI-SHIO®.
- Sprinkle some spring onion, fried onion, red chili and calamansi to complete the look. Ready to serve.
Dragon Fruit Lassi

40 g | Ripe dragon fruit |
30 g | Plain yogurt |
1/4 cup | Low fat milk |
100 g | Crushed ice |
1 small sachet | Pal Sweet® Sweetener |

- Add all the ingredients in a blender, blend it to a smoothie consistency.
- Serve it cold.






