We use cookies to enchance your visit to our site and to bring you advertisements that might interest you Privacy Policy to learn how to manage cookies on this site.

Accept and Close Read More

  Members Login Sign In OR Sign Up

Phuket Style Stir-Fried Noodle 'Mee Sapam'

Noodles sure stand out in popularity among Asian cuisines, whether it is the Vietnamese Pho noodle, Pad Thai, Japanese ramen, or Chinese wonton noodles. This week, we are sharing one of the secret recipes ‘Mee Sapam’. Being one of Phuket’s must-try dishes, Mee Sapam is a dish of yellow noodle with gravy, which is best served with seafood and kale. Thanks to Centara Grand Beach Resort Phuket for the recipe, there's no need for us to leave our homes in order to taste this flavoursome dish!

If you’re ready, let’s put your apron on!

How to make Seafood Stir-fried Yellow Noodles

Serving for 4 people.
Preparation – 15 minutes
Cooking – 15 minutes


  1. Egg noodles / Yellow noodles 480g (You can use spaghetti or fettuccini instead)
  2. Sliced shallots 60g
  3. Sliced carrots 80g
  4. Shitake mushrooms 60g
  5. Fresh eggs 4pc
  6. Vegetable oil 120g
  7. Kale 100g
  8. Peeled prawns 120g
  9. Sliced squids 80g (about 2cm wide)
  10. Oyster sauce 80g
  11. Soy sauce 40g
  12. White sugar 20g
  13. Chicken stock 120ml

Let’s COOK!

  1. Chop the kale into large pieces (the leafy parts can be up to 5cm long but the stalky part should not exceed 1.5cm).

  2. Heat the oil in a wok or a pan at medium to high heat, before adding the shallots and let them sweat until they become clear.

  3. Add the prawns and squids, stir fry them for at least 45 seconds.

  4. Once the prawns and the squids darken in colour, add the noodles followed by all the remaining vegetables and mix.

  5. Add the stock and season with soy sauce, oyster sauce and white sugar – the final texture of the sauce should be that of light gravy.

  6. Poach one egg per portion of noodles before placing on top. Your Mee Sapam Talay is ready to serve!