Sambal Dried Shrimp Mee Goreng Topped With Crispy Ikan Billis

Sambal Mee Goreng.jpg

500 g yellow noodles
50 g small prawns – shelled
100 g meat (chicken/pork) sliced and season with salt and corn flour
5 fish ball – sliced
1 cup of cabbage – cut
1 cup bean sprouts
1 piece tau kua -deep fried and cut into cube
2 eggs – lightly beaten
1 Japanese cucumber – sliced
1 red chilli – sliced into strips
Crispy Ikan Billis
1 big onion – sliced into thick pieces
2 cloves garlic – minced
1 big tomato – quartered

Sauce Ingredients
11/2 tbsp Sambal Dried Shrimp
1 tsp Kicap Manis
1 tsp dark soy sauce
Salt to taste (optional)
100 ml chicken stock

1) Heat oil in a wok and saute onion and garlic till onions turns transparent. Add eggs and scramble it for 1 minute. Add meat and stir fry till it changes colour. Then add prawns, fish ball and toss well for 30 seconds. Add cabbage, bean sprouts, tomato and stir fry for few seconds. Put in noodles and sauce ingredients, stir well with a pair of chopsticks until noodles are well combined with sauce. Cook for 3 minutes and add in tau kua, toss quickly to well mixed.
2) Dish out to serving plate and garnish with chilli strips and topped with crispy ikan Billis.


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