Mee Goreng Mamak Sotong Penang

Ingredients

• 1 Tbsp Kimball Chilli Sauce
• 1 Tbsp Kimball Tomato Ketchup
• 2 Tbsp Kimball Oyster Sauce
• 2 Tbsp Cheong Chan Thick Caramel Sauce
• Oil For Frying
• 80g Red Onion, Sliced
• 300g White Squid, Cut Into 1” Rings
• 150g White Fish Balls
• 100g Mustard Greens, Cut Into ½”
• 3 Tbsp Chunky Peanut Butter
• 130g Orange Sweet Potato, Boiled And Mashed To Pulp
• 1 Cup Water
• 300g Yellow Noodle (* Recommendation: use Kimball Dry Pasta for a healthier option)
• Salt And Pepper To Taste

Method

1. Heat oil, sauté onions till fragrant. Add in white squid and white fish balls, fry till cooked.
2. Add in mustard greens, peanut butter, mashed sweet potato, all Kimball Sauces, Cheong Chan Thick Caramel Sauce and water. Stir till well combined.
3. Lastly, toss in the yellow noodles and let it simmer for 2-3 minutes. Dish up and serve.