Seafood Mee Goreng
 |
INGREDIENTS
2 tablespoons oil
3 onions, diced
2 green chillies, sliced into 1 cm pieces
300 g prawns, shelled
250 g squids, cut into thin rings
150 g beansprouts
250 g mustard leaves, cut into 4 cm pieces
100 g green peas
3 firm beancurds diced and fried
500 g yellow noodles, washed and drained
2 tablespoons chilli paste
2 tablespoons tomato sauce
2 tablespoons dark soya sauce
salt if necessary
1 tablespoon oil
3 eggs, beaten with a little salt
juice of 3 calamansi
METHOD
1. Heat oil. Fry the onion and chillies till fragrant.
2. Add in the prawns and squids and sauté till it turns colour.
3. Add in the mustard leaves, beansprouts and peas and stir fry over high heat till the
mustard leaves turn bright green.
4. Add in the rest of the ingredients except the eggs, 1 tablespoon oil and calamansi juice.
5. Stir fry the noodles for a short while.
6. Push noodles aside of the wok. Pour in about 1 tablespoon of oil and add in the beaten egg.
7. Cook the egg till it sets and break up the egg mixing it into the noodles.
8. Just before dishing out, pour the calamansi juice, stir well and dish out to serve.
|
