15 Jul 2010 • 0 review • 0 follower
I've heard great things about the Hokkien prawn noodles here, but not being a fan of the crustaceans, I opted for the mee goreng instead. Indeed, the dish did not disappoint. The key difference between the Chinese interpretation of mee goreng and the Malay and Indian versions lies in the ingredients. Here, copious amounts of squid, prawn, fishcake, egg and mixed vegetables are fried with thick yellow noodles in a fiery, tomato-based sauce which makes it much more moist than the Malay or Indian style mee goreng. The end result is a spicy fusion between a rich spaghetti marinara and the traditional dry mee goreng. Delicious.