I have not cooked a Maggie mee recipe for more than two years now. It can’t possibly be that I am becoming healthier; it must be that I have forgotten about these recipes and left them in a corner of my bookshelf.
Finally, I got down to digging the piece of paper out and, since it was a lazy weekend morning, decided to choose the next simplest recipe to adapt and try out. So, here it is – a sizzling bowl of curry & seafood noodles prepared under 30 minutes.
- Koka noodles: 1 packet
- Oil: 2 tbsp
- Chilli padi: 2, chopped
- Egg: 1
- Prawns: 50g, deveined and washed
- Mussels (without shells): 50g, washed
- Beansprouts: 50g, cleaned, with roots removed
- Curry paste: 50g
- Fish sauce: 2 tsp
- Parsley: 1/2 stalk, chopped
- Cook noodles in boiling water.
- Drain 3/4 of the water and set the remaining noodles and stock aside.
- Heat oil in wok. Add chilli and then crack the egg in. Stir-fry quickly.
- Add in prawns, mussels and beansprouts.
- Stir-fry till seafood is half-cooked before adding noodles and stock in.
- Mix in curry paste and fish sauce. Stir-fry for another 1 min.
- Garnish with parsley to serve.
- The original recipe (from The Sunday Times, April 2007) used poached shredded chicken instead of seafood.
- To see the rest of my favourite maggie mee recipes, you can go to ‘A Maggie Mee Adaptation Of Braised Noodles With Sichuan Preserved Vegetables‘ and ‘A Fusion Of East & West Simplicity With Omelette and Me(e)’.
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