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Ingredients Mee Kuah 🇲🇾:

1. Prepare 150 g of vermicelli, blanch in hot water and set aside
2. Give 3 for garlic cloves, minced
3. Take 1-2 - bird eye chillies, thinly sliced
4. Require 2 kaffir lime leaves
5. Get 1 tbsp for coriander, chopped
6. Take 2 for small shallots, thinly sliced
7. You need 1 cup for water
8. Need 1/2 litre for chicken stock
9. Need 2 tbsp - vegetable oil
10. Get for Vegetable
11. Require 10-12 pieces sugar snap peas
12. You need 1 small tomato, quartered
13. Prepare 1 for small carrot, julienned
14. Take 1 for small cup, cauliflower, chopped into bite size
15. Need for Protein
16. Prepare 150 g for boneless chicken thigh, cut into small pieces
17. Provide 10 for raw king prawns, remove head and peeled
18. Prepare 5-6 of squid ring, (I use frozen and precut squid)
19. Make ready of Sauce mix
20. Need 1 tbsp for chilli sauce, I use Thai chilli jam
21. Require 3 tbsp of oyster sauce
22. Need 5 tbsp ketchup
23. Get 1 tbsp of sweet soya sauce
24. Get 1 tbsp for cornflour
25. You need 1/4 cup water

Mee Kuah 🇲🇾 step by step:

1. Heat some vegetable cooking oil in a wok or deep pan and saute garlic and shallots for a min or until fragrant.
2. Add In chicken and fry for a few minutes until about 60% done then adding in the prawns and squid. Stir them on medium heat for few minutes then add in chicken stock, carrots, cauliflower and the sauce mixture. Stir to mix and add a little bit of water (about 1/2 cup), add sugar snap peas and tomatoes then mix well.
3. Bring to boil then add in lime leaves and simmer for another 2-3 minutes
4. On another pan, medium heat, add 1 tsp of vegetable oil, add your noodles in and add 1/2 tsp of sweet soy sauce and mix in really quick. Toss them up a little and turn the heat off. (this is optional as you can skip this method and add your gravy on top)
5. Add your noodles on a serving plate or bowl and add your sauce on top. Top up with crushed peanuts, crispy shallots, red chilli and coriander. Serve straight away.

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