• 3 Cakes of Cintan Broad Noodles
  • 6pcs Large Prawns
  • 6pc Scallops
  • 3 Eggs
  • 50g White Big Onion, sliced thinly
  • 50g Yellow Chives, cut into strips
  • 50g Spring Onion, chopped finely
  • 1 Red Chilli, sliced thinly
  • 2 tbsp Corn Oil for frying


  • 3 tsp Yeo’s Sambal Paste
  • ½ tsp Yeo’s Pure Sesame Oil
  • A dash Yeo’s Dark Soya Sauce

Garnish: 100g Salad Leaves of your choice

Wok Fried Sambal Seafood Noodles

Serves: 3

Preparation time: 15mins

Cooking Time: 15mins


  1. Cook noodles till al dente.
  2. Add to pot, prawns and scallops, poach till medium cooked and set aside.
  3. Heat work, add oil. When oil is heat, add beaten egg.
  4. Stir fry with onion, chives, spring oil and chilli till fragrant. Add poached seafood and cooked noodles.
  5. Pour in seasoning and mix well.
  6. Garnish and serve.
Tip: For a spicier option, serve with Yeo’s Sambal Oleleck sauce. You may substitute Cintan noodles with egg noodles or spaghetti.