Mi Cap Cay

Recipe by Dapur Rasamasa

Serve: 3 Person

This quick mix of stir-fried vegetables and instant noodles is easy to make and quite tasty. Be careful not to boil the noodles too long to prevent them from going soggy when the vegetables are poured over them.

3 packs instant fried noodles, boiled
3 tbsp cooking oil
4 tbsp minced garlic
1 medium-sized onion, cut into 6 parts
10 Indian prawns. Peel, keeping the tail. Cut along length of the back of each shrimp, being careful not to cut completely through.
5 fish balls, thinly sliced
1 glass broccoli heads
100 g baby corn, each sliced obliquely into 4 pieces
100 g carrots, sliced obliquely
2 tbsp oyster sauce
3 tbsp fish sauce
1 tsp salt
¼ tsp sugar
4 glasses water
2 chicken bouillon cubes
3 tbsp corn starch, dissolve in 4 tbsp water
2 spring onions, sliced obliquely
1 tbsp sesame oil
2 tbsp fried shallots for garnish

Steps

Sauté onion garlic with until tender and fragrant. Add the prawns and fish balls and stir well until the prawns change color. Add the broccoli, baby corn, and carrots. Sauté the vegetables until tender, then add oyster sauce, fish sauce, salt and sugar. Stir well to combine all ingredients evenly.
Bring water and bouillon cubes to boil. Add corn starch liquid, stir until mixed evenly. Broth will thicken. Add spring onions and sesame oil. Mix well.
Prepare the noodles. Pour the mixed vegetable over the noodles. Sprinkle with fried shallots. Serve.