Mee Kola

Ingredients

Yellow noodles

400g

Shrimp

250g, peeled and deveined

Cabbage

1 cup, thinly sliced

Carrots

1 cup, julienned

Bean sprouts

1 cup

Garlic

3 cloves, minced

Vegetable oil

2 tablespoons

Soy sauce

3 tablespoons

Oyster sauce

2 tablespoons

Fish sauce

1 tablespoon

Sugar

1 teaspoon

Spring onions

2, chopped (for garnish)

Lime wedges

for serving

Instructions

1. Begin by boiling water in a large pot. Once boiling, add the yellow noodles and cook according to package instructions until al dente. Drain and set aside.
2. Heat the vegetable oil in a wok or large pan over medium heat. Ensure the oil is hot before adding ingredients.
3. Add the minced garlic to the oil and stir-fry for about 30 seconds until fragrant but not browned.
4. Introduce the shrimp to the pan and cook for 3-4 minutes until they turn pink and are fully cooked. Remove the shrimp from the pan and set aside.
5. In the same pan, push the shrimp to one side and add the sliced cabbage, julienned carrots, and bean sprouts. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
6. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Pour this sauce over the noodles and vegetables in the pan.
7. Add the cooked yellow noodles back into the pan and toss everything together, ensuring the noodles are well coated in the sauce.
8. Continue to stir-fry for another 2-3 minutes, allowing the noodles to heat through and absorb the flavors.
9. Garnish with chopped spring onions and serve hot with lime wedges on the side for an extra zing.