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Reminiscent of the Mee Gorengs that we would always order at Seafood Restaurants, but at a fraction of the cost. Plus, you get to adjust the sweetness and spiciness levels AND load it up with seafood to your heart's content!


Step One:

You will need -

  • Yellow Noodles

  • Vegetables

  • Large Red Onions, cut into chunks

  • Tomatoes, cut into large chunks

  • Seafood (I like to buy the peeled, uncooked frozen prawns)

  • Eggs

  • Tomato Ketchup - 3 TB

  • Kecap Manis - 1 TB

  • Oyster Sauce - 1 TB

  • Dark Soya Sauce (optional, only to add colour}

  • Pepper

  • Garlic - chopped

  • Sliced Red Chilli (optional)

  • Sambal (optional - I tend not to like using Sambal in my dishes. The taste is overpowering and detracts from the real flavour of the dish. Better to use cut red chilli)

Step Two:

Prepare Seasoning - Mix Kecap Manis, Ketchup, and Oyster Sauce.

Beat Eggs (season with a little Soy Sauce & Pepper),

Loosen up Yellow Noodles

Step Three:

Add a little oil to the wok. When very hot, throw in the chunks of Red Onions and fry on high heat for a short while, just to give the onions a slightly smoky flavour. It should still look crunchy and not soft, and definitely not caramelized. Remove from wok.

Step Four: Add a little oil into the wok. Add garlic and fry till golden brown. Fry Prawns till cooked.

Add loosened Noodles. Do NOT blanch noodles first. It should go straight from the fridge and into the wok.

Add seasoning, a little at a time and taste along the way. This is the time to adjust the seasoning to achieve the perfect blend of sweet and spicy.

Step Six:

Create a little space in centre of the wok by pushing noodles to the side.

Add eggs and cook till 90% done

Mix together with Noodles.

Add vegetables, tomatoes and fried red onions.

Stir till tomatoes and vegetables yield slightly to the heat.

Step Seven:

You're done !

Serve with a squeeze of lime and a side of sliced cucumbers.



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