Mee Goreng Basah

Ingredients:

1kg egg noodle

2-3 pcs fish cake ~ sliced

10 pcs fishballs ~ cut halves

1 pcs fried tofu ~ cut cubes

10-15 pcs prawn

1-2 tomatoes ~ cut roughly

4 cloves garlic ~ chopped

1 tbsp chili paste

3-4 tbsp chili sauce

2-4 tbsp sweet soy sauce

2 tbsp oyster sauce

3 cup prawn stocks

1 tsp ground white pepper

Bunch of mustard leaves (Sawi)

1 cup beansprout

Directions/Instructions:

1. Add 3 cups of water, 1 clove of minced garlic, and prawn heads and shells to a pot to prepare prawn stock. Bring the pot almost to a boil, then reduce the heat so the water barely simmers. Simmer, uncovered, for 30 minutes. Set aside for later use.
2. Wash the egg/yellow noodles with cold water, drain them, and set aside.
3. In a wok, add vegetable oil and fry the chopped garlic until fragrant or golden brown. Then add the chili paste and stir fry for 2-3 minutes or until crisp.
4. In the next step, add the chili sauce, sweet soy sauce, and oyster sauce and cook to combine for 2 mins.  Add the fish cakes, fish balls, and mustard stems.  Continue to cook to combine.
5. Add the prawn stock and grown white pepper and boil. Once boiling, add the prawns and cook until they turn pink.
6. Add the yellow noodles and mustard leaves and mix to combine. If you like, add more chili sauce and sweet soy sauce. Lastly, add the fried tofu and beansprout. Mix well again until combined.
7. Garnish with fried onion, sliced scallion, red/green chilis, and sliced lime.