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Number of pax: 10 pax   Cooking duration: 45 minutes

Good to Know

To save time, you can marinate the seafood the night before. Also, the bean sprout can be added to the noodles last in order to retain its crunchiness.


350 g longevity noodle, blanched
100 g prawn, deveined and cleaned
200 g squid, cut into rings
100 g fish fillet, sliced
3 tablespoon cooking oil
5 cloves garlic, chopped
5 black mushrooms, soaked and shredded
1 carrot, peeled and shredded
500 g bean sprouts, soak in cold water
1 tablespoon MAGGI® Oyster Sauce
2 teaspoon MAGGI® Homemade Chicken Stock
½ teaspoon pepper
2 teaspoon sugar
2 teaspoon sesame oil
3 tablespoon MAGGI® Oyster Sauce
1 tablespoon black soy sauce
1 tablespoon sesame oil
2 teaspoon MAGGI® Homemade Chicken Stock
1½ tablespoon sugar
1 teaspoon pepper
400 g water
  chopped spring onion
  red chilli, sliced
  fried shallot


  1. Clean the seafood. Thoroughly coat it in the marinade and let it marinate for 30 minutes or 2 hours.
  2. Heat oil, stir-fry garlic, mushroom and carrot until fragrant. Add in seafood and continue to stir-fry until well cooked.
  3. Add in noodles and bean sprout. Stir in all the seasoning and continue to stir-fry the noodles until all the liquid has been absorbed.
  4. Once done, garnish with spring onion, red chilli and fried shallots and serve.

Nutritional Info

Energy 223 kcal

Protein 11g

Fat 3g

Carbs 38g

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