Mee Goreng

Sha’s seafood mee goreng is a Singapore Malay-style version of the fried noodle dish, with fresh yellow wheat noodles, prawns, squid and fish cake. Dried chilli paste and a mixture of oyster sauce, sweet dark soy sauce and tomato ketchup give it a sweet, spicy and savoury character.

The chilli paste fries in oil until it darkens and the red oil separates. Chopped onion and garlic then soften in the wok before the prawns, squid rings and sliced fish cake join them for a brief cook.

The rinsed and drained noodles go in with all three sauces and turn through the chilli mixture. They are pushed aside so two eggs can scramble in the wok, with a little more oil if the surface is dry, then everything mixes together.

A splash of water can loosen noodles that look dry. Bok choy cooks just until wilted, and salt and sugar adjust the seasoning if needed. This version is served hot and immediately, with cilantro as an optional garnish.

The dish combines soft, sauce-coated noodles with pieces of seafood, egg and greens. The chilli paste provides the heat, while sweet soy sauce and ketchup round out the savoury oyster sauce; the brief finish keeps the greens from cooking for too long.