It has been a while we stop eating lou mein as it is not fit into our low carbs diet, however, sometimes, craving is another story.
Thanks to our supplier that sent the curry laksa sampler for tasting and cooking. It is suppose be a laksa gravy or soupy type to cook with the yellow noodle. However, i would like to have it dry, make it into fried noodle/ lou mein or in Malaysia we called it Mee Goreng
The laksa kit came together with a free pack of coconut milk, but i am not using it for the lou mein, i will keep it for another usage. Wait for my next update, you can find out later
Special Curry Laksa Clam Lou Mein (Mee Goreng)
Ingredients:
Hong Kong style yellow noodle – 10 oz
fresh Bean sprouts – 10 oz
Malaysian Curry Kit Seafood Laksa – 4 tbsp
coconut oil – 3 tbsp
Clams – 4 oz
Tofu puff – 5 pcs (cut into 4 parts)
Purple onion – 1/4 pcs (slice thin)
Fresh basil – decoration
Lime – 1 pc (cut into half)
White sesame seeds – small pinch
Crispy Chili Shrimp – 1/2 tsp
Cooking Steps for Special Curry Laksa Clam Lou Mein (Mee Goreng)
- Heat up Cast iron with coconut oil
- Add in the Malaysian Curry Kit Seafood Laksa, lightly stir fry it until fragrance under low heat
- Add in clams and tofu puffs, stir fry evenly with medium heat
- Add in Hong Kong Style yellow noodles, mix evenly with all ingredients
- Add in bean sprouts, stir fry quickly under high heat to mix well with the noodles.
- sprinkle the purple onion, white sesame seeds, crispy chili shrimp on top
- fresh basil is for decoration
- Finally, squeezed in the lime juice all over the noodles.
- Ready to eat
