Seafood Hokkien Mee
Wok-style stir-fried noodles with shrimp and squid in a savory soy-oyster glaze. Ready in one pan, just like the hawker stalls.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, sliced into rings
- ½ lb fresh egg noodles or ramen
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 stalks scallions, cut into 1-inch pieces
- ½ tbsp chili paste or sambal oelek
Instructions
- 1
Heat 2 tbsp oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
- 2
Add shrimp and squid. Stir constantly until cooked through and opaque, 3–4 minutes. Transfer to a plate.
- 3
Add noodles to the same wok. Break up clumps with a spoon and stir-fry for 2 minutes until heated through.
- 4
Pour soy sauce, oyster sauce, and 2 tbsp water into the wok. Toss everything until the noodles are evenly coated.
- 5
Return shrimp and squid to the wok. Add scallions and chili paste, then toss for 30 seconds until fragrant.
- 6
Serve hot in bowls or on a platter.
Tools you’ll need
- 12-inch wok or large skillet
- wooden spoon or spatula
- cutting board
- chef's knife
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