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6 pax   25 minutes

Ingredients

A:
2 tablespoonscorn oil
2 clovesgarlic, chopped
2 tablespoonschilli paste
50 gshrimp, peeled and deveined
50 gsquid, cleaned and sliced into rings
B:
1 tablespoonMAGGI® Chilli Sauce
2 tablespoonsMAGGI® Tomato Ketchup
2 teaspoonsMAGGI® CukupRasa™
1 teaspoondark soy sauce
2 tablespoonswater
1 packyellow noodles, washed and drained
100 gbean sprouts, washed and rinsed
100 gmustard leaves (sawi), cleaned and sliced
Garnish:
cucumber, sliced
red chilli, sliced
calamansi lime (limau kasturi), cut into half
egg (optional)

Preparation

1. Heat wok. Stir fry ingredients A for 2 minutes.

2. Combine ingredients B and pour into the wok. Stir well.

3. Add in noodles, bean sprouts and mustard leaves. Stir for 3 minutes until well combined.

4. Add garnishing and serve hot.

HACK: Make sure to wash noodles thoroughly in cold water to remove any remaining lye.

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