Easy Peasy Stir-fried Curry & Seafood Noodles

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.

Ingredients:

• 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

Method:

1. Cook noodles in boiling water.
2. Drain 3/4 of the water and set the remaining noodles and stock aside.
3. Heat oil in wok. Add chilli and then crack the egg in. Stir-fry quickly.
4. Add in prawns, mussels and beansprouts.
5. Stir-fry till seafood is half-cooked before adding noodles and stock in.
6. Mix in curry paste and fish sauce. Stir-fry for another 1 min.
7. Garnish with parsley to serve.

Disclaimers:

• 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)’.

Serving:
1 person

Fiery rating:
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