Stir-fried 'mee Sua' With Seafood Recipe

Soak noodles

Place the dried mee sua in a large heatproof bowl. Pour 4 cups hot (just off-boil) water over the noodles to cover. Let soak 3–5 minutes until pliable but not fully soft — they should still have some bite because they'll finish cooking in the wok. Drain through a colander and immediately rinse briefly with 1 cup cold/ice water to stop cooking and prevent clumping. Drain well and set aside, gently loosen with chopsticks or tongs.

Season seafood

Pat shrimp and squid dry with paper towels. Toss with 1/2 tsp salt, 1/4 tsp white pepper and 1 tablespoon light cornstarch slurry (mix 1 tsp cornstarch + 1 tbs water) until evenly coated. This gives a light velvety finish and helps them hold juices.

Heat a non-stick skillet or wok over high heat with 1 tablespoon neutral oil. When shimmering, add shrimp and sear 30–45 seconds per side just until they turn pink and curl. Remove to a plate. Quickly add the squid and stir-fry 30–45 seconds until opaque; remove with shrimp. If using imitation crab or flaked fish, toss it in briefly only to warm (about 20 seconds). Keep seafood aside — it will be returned at the end to avoid overcooking.

Wipe the wok if necessary and return to high heat. Add remaining 2 tablespoons neutral oil. When hot, add minced garlic and julienned ginger and stir-fry 10–15 seconds until fragrant (do not burn).

Add carrots and white parts of scallions (reserve green tops for garnish) and stir-fry 30–45 seconds to slightly soften. Add chopped bok choy or napa cabbage and toss 30–60 seconds until leaves begin to wilt but still bright.

Mix the sauce: in a small bowl combine 2 tbs light soy sauce, 1.5 tbs oyster sauce, 1 tsp fish sauce (if using), 1 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper and 1 cup warm chicken or seafood stock. Stir to dissolve sugar.

Add the drained mee sua to the wok with the vegetables and toss gently to combine, breaking any strands apart with tongs. Pour the sauce evenly over the noodles and immediately stir-fry, using a folding motion, so the mee sua absorbs the liquid and cooks through. This should take 1–2 minutes. If the noodles look dry, add 1–2 tbs additional warm stock or water — the dish should be moist but not soupy.

Optional egg finish

If using egg: push noodles and veg to one side of the wok to create a small well. Add a teaspoon oil if needed, pour the lightly beaten egg into the well and let it set briefly, then scramble and fold quickly into the noodles for a silky coating. Cook an additional 20–30 seconds.

Return the cooked seafood to the wok. Toss gently to combine and heat through for 20–30 seconds. Taste and adjust seasoning — add a splash more soy or 1/2 tsp salt if needed.

Turn off heat and drizzle 1 tsp sesame oil over the noodles. Stir in sliced green scallion tops and chopped chives if using. Transfer to a serving platter.

Garnish with cilantro or additional scallions and serve immediately with lemon or lime wedges on the side for squeezing. Serve hot.