Packed with seafood and flavour
Serves 4
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Capture the essence of Singapore’s street food right in the comfort of your own home! In this well-balanced mixture of luxurious seafood, fiery chilli, fresh veggies and nostalgic Chinese sausage, every mouthful bursts with culture and cuisine, reiterating the dish’s position as a culinary icon in our local food scene. 


  • 450 g wide fresh rice noodles
  • 250 g uncooked small prawns (shrimp)
  • 250 g squid hoods
  • ⅓ cup (80 ml) peanut oil
  • 250 g firm white fish fillets, skinned, cut into 3cm (1¼-inch) pieces
  • 2 clove garlic, crushed
  • 2 fresh small red Thai chillies, chopped finely
  • 4 cm piece fresh ginger (20 g), grated
  • 2 eggs, beaten lightly
  • 5 green onions (scallions), sliced thinly
  • 2 cups (160 g) bean sprouts
  • 120 g dried Chinese sausage (lap cheong), sliced thinly
  • 2 tbsps dark soy sauce
  • 1 tbsp kecap manis
  • 1 tbsp light soy sauce

Place noodles in a large heatproof bowl; cover with boiling water, separate with a fork, drain.


Shell and devein prawns, leaving tails intact. Cut squid down centre to open out; score inside in a diagonal pattern, then cut into 2 cm wide strips.


Heat 1 tbsp of the oil in a wok; stir-fry squid and fish, in batches, until browned lightly. Place in a large bowl; cover to keep warm.


Heat another tablespoon of the oil in the wok; stir-fry prawns, garlic, chilli and ginger until prawns just change colour. Add to bowl with fish and squid; cover to keep warm.


Heat remaining oil in wok; stir-fry egg, onion and sprouts until egg is just set. Slide egg mixture onto a plate; cover to keep warm.


Stir-fry sausage in the wok until crisp; drain. Return sausage to wok with seafood, egg mixture, sauces and noodles; stir-fry until hot. Serve sprinkled with extra thinly sliced green onion, if you like.

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