Mee Goreng Basah Udang — Sticky Gravy, Non-Fluffy Noodles

Steps

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1. 1
   Prepare the shrimp: clean and remove the heads and shells. Separate the shrimp meat from the shells and heads. Simmer the shells and heads in a pot over low heat for 15–20 minutes to make shrimp stock for the gravy.
   ▶ ≈3:14
2. 2
   Prepare the sambal paste base: coarsely chop fresh red chilies, red onion (use half), and softened dried chilies. Blend all sambal ingredients together with garlic, grinding coarsely to maintain some texture rather than a fine paste.
   ▶ ≈1:12
3. 3
   Prepare the vegetables: roughly chop tomatoes. Clean the mustard and separate leaves from stems; slice stems into medium-thin pieces and roughly chop leaves. Clean the bean sprouts and remove the black skins.
   ▶ ≈1:58
4. 4
   Prepare the noodles: rinse the yellow noodles quickly under water to remove the lime coating, then drain well. Avoid soaking too long to prevent them from becoming too soft during frying.
   ▶ ≈2:49
5. 5
   Fry the shrimp: heat about 1 tablespoon of oil in a thick-bottomed pan. When the oil is hot, add the shrimp and fry quickly until half-cooked to prevent them from becoming tough.
   ▶ ≈3:41
6. 6
   Sauté the sambal paste: use the remaining oil from frying the shrimp to sauté the red onion slices until soft and browned. Add the ground sambal paste and continue frying until the oil separates, the aroma intensifies, and the paste becomes slightly crispy—this is the secret to flavorful sambal.
   ▶ ≈4:04
7. 7
   Add sauces and seasonings: stir in the chili sauce, oyster sauce, sweet soy sauce, cooking caramel, sugar, and a pinch of seasoning powder. Mix well to combine.
   ▶ ≈4:25
8. 8
   Add vegetables and shrimp stock: add tomato slices and mustard stalks first. Pour in the shrimp shell stock. When the mustard stalks soften, crack the eggs into the pan and stir roughly to create chunky scrambled egg, which keeps the sauce moist and prevents it from being absorbed by the noodles.
   ▶ ≈4:46
9. 9
   Add the noodles: transfer all the yellow noodles into the pan. Stir gently to break them up. Add more shrimp stock if you prefer a saucier consistency. There is no need to add salt as the sauces provide sufficient seasoning.
   ▶ ≈5:21
10. 10
    Finish with greens and sprouts: add the mustard leaves and let them wilt slightly. Return the half-cooked fried shrimp and stir well. Finally, add the bean sprouts and stir for 2–3 minutes before turning off the heat. Avoid overcooking to keep the bean sprouts crisp and textured.
    ▶ ≈5:42