Mee Goreng

A spicy dish of fried noodles which is popular in Singapore & Malaysia.  I added prawns and cuttlefish together with the usual mustard leaves and bean sprouts.  One may spice it up, just add more chillies to the recipe.

Ingredients (serves 4):
300 g fresh yellow noodles or cooked spaghetti
2 cakes firm tofu, to be halved and deep-fried until golden brown
300 g fresh or frozen prawns, to be thawed and deveined
2 medium-sized cuttlefish
200 g mustard greens
150 g bean sprouts
1 red tomato, to be cut into wedges
1 medium-sized onion, to be peeled and finely sliced
3 pips garlic, to be peeled and finely sliced
2 eggs
cooking oil

Blended Ingredients:
6-8 dried chillies, to be cut into lengths and soaked in hot water
4 shallots, to be peeled and sliced
4 pips garlic, to be peeled and sliced
1 tsp belacan (dried shrimp paste)

Sauce Ingredients:
2 tbsp soy sauce (kicap masin)
2 tbsp tomato ketchup
2 tbsp black soy sauce
2 tsp sugar
1 tsp salt

Garnishing:
4 calamansi limes (limau kasturi), for garnishing
2 spring onions, to be cleaned and finely sliced, for garnishing
fried shallots

Method:
Cut one side of cuttlefish and open it up with the inside facing up.  Using a sharp knife, lightly make diamond cuts.  Then, cut into 3 cm strips and cut each strip into 3.

Wash clean mustard greens and cut into the lengths.  Lightly smash the stalks a bit. Clean and de-tailed the bean sprouts.

Heat wok over medium heat and add 2 tbsp cooking oil.  Stir-fry blended ingredients for about 5 to 10 minutes until the sambal and oil are separated.  Remove to a small bowl.  Slice cooked tofu into strips and leave aside.  In a small bowl, combine all sauce ingredients and leave aside.

Heat a clean wok over medium/high heat.  Add 2 tbsp cooking oil and stir-fry sliced onion and garlic until fragrant.  Add prawns and squids.  Stir-fry for about 2 minutes.
Then, add tomato and mustard greens.  Stir-fry over high heat for about 1 minutes.

Add chilli paste and stir well.  Then, add the tofu strips, sauce ingredients and noodles.  Mix well and stir-fry over high heat for about 5 minutes.  Make a well in the centre and add 1 tbsp cooking oil.  Add eggs and scramble them until slightly brown in colour.  Mix all ingredients together.  Then, add bean sprouts and check seasoning.

Serve garnished with sliced spring onions, fried shallots, sliced green chillies (optional) and calamansi limes.  One may serve sliced cucumbers with tomato ketchup on the side.

Bon Appetit!