Hokkien Hae Mee

Ingredients

• 350 g noodles
• 400 g shrimp (headless, shell on)
• 300 g turkey cutlet
• 150 g Venus clams (tender removed)
• 4 Spring Onions
• 1 stalk Celery
• 1 bundle coriander (20 g)
• 150 g mung bean sprouts
• 2 tbsp peanut oil
• 1 tsp toasted sesame oil
• 1 tsp Sambal oelek
• 1 tsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp sesame seeds (15 g)

Instructions

1. 1.

   Cook noodles according to package instructions in hot water until just softened or briefly boil.

2. 2.

   Meanwhile, peel shrimp keeping the tail fin intact, rinse and pat dry. Strip turkey cutlet meat, pat dry and slice thinly. Strip clam meat, pat dry. Clean spring onions, wash and cut into ~3 cm pieces. Wash celery and slice thinly. Rinse coriander, shake dry and chop finely. Rinse sprouts in a sieve and drain well.

3. 3.

   Heat both oils in a wok. Add shrimp, turkey, clams, spring onions and celery; stir-fry over high heat for 2–3 minutes until very hot and lightly browned.

4. 4.

   Add drained noodles, sprouts and coriander; season with sambal oelek, oyster sauce and soy sauce. Sprinkle sesame seeds on top and serve.