• Prepare all the ingredients before you start cooking.

The Sauce

• Mix all ingredients in a bowl, set aside.

The Protein Sources

• Beef - slice into thin rectangular of thumb size. Calamari - cut the calamari tube in 1 inch (2.5 cm) length. Shrimps - Peel and devein them. I like to leave the tails on. Set aside.

The Veggies

• Cut the green mustard into 2 inch (5 cm) length. Wash and drain jarred bean sprouts. Set aside.

The Noodles

• Cook the noodles as per instructions from the packet, but leave them slightly undercooked. We'll continue cooking them later in our stir-fry.

Cooking

• Heat some oil in a wok on medium heat and add in shallot and garlic. Cook until they're golden brown. Crack the eggs in, leave for a few seconds until they're almost set and then break them to make scramble.
• Turn the heat to high. Now add in all the protein sources and continue cooking until they're half-cooked. Add in the noodles and give everything a good mix.
• Pour the sauce and mix until everything is well coated and the protein sources are fully cooked. Optional: Add dark soy sauce if you like the mee goreng to be slightly darker. Add in the veggies, and turn the heat off. Give everything a good stir, the veggies will be cooked with the residual heat. We don't want them overcooked or soggy.
• Drizzle with sesame oil. Serve immediately with some chopped spring onion and wedges of lime.