Mee Hoon Goreng Singapura with Seafood
85% asli · Singaporean
A richer, seafood-focused variation of Mee Hoon Goreng Singapura, incorporating squid and fish cake for enhanced texture and flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice vermicelli (Mee Hoon)250g
- Shrimp, peeled and deveined100g
- Squid, cleaned and cut into rings100g
- Fish cake, thinly sliced50g
- Eggs2
- Garlic, minced3 cloves
- Shallots, thinly sliced2
- Dried chili paste2 tbsp
- Light soy sauce3 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Bean sprouts1 cup
- Chili slices and cilantro for garnishoptional
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Langkah
- 1
Soak rice vermicelli in warm water until softened, then drain.
- 2
Whisk eggs and scramble them in a wok with a little oil. Set aside.
- 3
Heat remaining oil in the wok over medium-high heat. Add garlic and shallots, stir-fry until fragrant.
- 4
Add dried chili paste and stir-fry for 1 minute.
- 5
Add shrimp, squid rings, and fish cake. Stir-fry until seafood is cooked and fish cake is heated through.
- 6
Add drained rice vermicelli, light soy sauce, dark soy sauce, oyster sauce, and sugar. Toss well.
- 7
Add a splash of water if needed. Stir-fry until noodles are heated through and well-mixed.
- 8
Add scrambled eggs and bean sprouts. Toss briefly.
- 9
Season with salt and black pepper to taste. Garnish with chili slices and cilantro. Serve immediately.
