Mee Goreng Basah with Seafood and Vegetables
85% asli · Malaysian/Indonesian Fusion
A vibrant and flavorful variation of Mee Goreng Basah, incorporating a mix of seafood and a wider array of fresh vegetables for added texture and nutrition. The sauce is slightly richer, with a hint of spice.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- thick yellow noodles400g
- prawns150g
- squid100g
- bok choy100g
- carrots50g
- garlic3 cloves
- ginger1 tsp grated
- red chilies1
- sweet soy sauce (kecap manis)3 tbsp
- soy sauce1 tbsp
- chili paste (sambal belacan)1 tsp
- fish sauce1 tsp
- egg2
- vegetable oil2 tbsp
- saltto taste
- black pepperto taste
- water1/4 cup
- fried shallotsfor garnish
Langkah
- 1
Prepare seafood: peel and devein prawns, clean and slice squid into rings. Chop bok choy and julienne carrots.
- 2
Mince garlic, finely chop red chili, and grate ginger.
- 3
In a bowl, whisk eggs.
- 4
Heat vegetable oil in a wok or large skillet over medium-high heat. Sauté garlic, ginger, and red chili until fragrant.
- 5
Add prawns and squid, stir-fry until just cooked. Remove from wok and set aside.
- 6
Add bok choy and carrots to the wok, stir-fry for 1-2 minutes until slightly tender-crisp.
- 7
Push vegetables to the side. Pour in whisked eggs and scramble. Mix with vegetables.
- 8
Add yellow noodles to the wok. Pour in sweet soy sauce, soy sauce, chili paste, fish sauce, and water. Season with salt and black pepper.
- 9
Toss everything together until noodles are well-coated and heated through. Return the cooked seafood to the wok and toss briefly to combine.
- 10
Serve immediately, garnished with fried shallots.
