Mee goreng is a spicy, savory stir-fried noodle dish from Southeast Asia, particularly popular in Malaysia, Singapore, and Indonesia. It features yellow egg noodles tossed with a bold blend of sweet soy sauce, chili, and aromatics, often with shrimp, chicken, or tofu. This recipe delivers the classic hawker-style flavor at home, balancing sweet, salty, and spicy notes in every bite.
Ingredients
- 12 oz (340 g) fresh yellow egg noodles (or 8 oz / 225 g dried)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 8 oz (225 g) shrimp, peeled and deveined (or chicken breast, sliced)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red chili, sliced (optional, for heat)
- 2 cups (150 g) cabbage, shredded
- 1 cup (100 g) bean sprouts
- 3 tbsp (45 ml) sweet soy sauce (kecap manis)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) tomato ketchup
- 1 tsp (5 g) chili paste (sambal oelek) or to taste
- 1 lime, cut into wedges for serving
- Fried shallots and sliced cucumber for garnish
Instructions
- If using dried noodles, cook according to package instructions until just tender; drain and rinse with cold water. If using fresh, rinse briefly and drain. Toss with 1 tsp of oil to prevent sticking.
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add the beaten eggs and scramble until just set, then remove and set aside.
- Add another 1 tbsp oil to the wok. Add shrimp (or chicken) and cook until just opaque and cooked through. For shrimp, this takes 2-3 minutes; for chicken, cook until no longer pink inside, reaching a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer. Remove and set aside.
- Add the remaining 1 tbsp oil to the wok. Sauté onion, garlic, and chili (if using) for 1-2 minutes until fragrant.
- Add cabbage and bean sprouts; stir-fry for 2 minutes until slightly wilted but still crisp.
- Add the noodles, sweet soy sauce, soy sauce, ketchup, and chili paste. Toss everything together over high heat for 2-3 minutes until the noodles are well coated and heated through.
- Return the cooked eggs and protein to the wok. Toss to combine and heat through for 1 minute.
- Serve immediately, garnished with fried shallots and cucumber slices, with lime wedges on the side.
Tips
- Noodle choice: Fresh yellow noodles are ideal; if unavailable, use thick dried egg noodles or even spaghetti as a substitute. Adjust cooking time accordingly.
- Heat control: Use high heat and work quickly to avoid soggy noodles. Have all ingredients prepped before you start cooking.
- Sweet soy sauce substitute: Mix 3 parts soy sauce with 1 part brown sugar or molasses to mimic kecap manis.
- Common mistake: Overcooking the noodles makes them mushy. Keep the stir-fry brief and serve right away.
Serving Suggestions
Serve mee goreng as a hearty main dish with lime wedges and extra sliced chilies on the side. It pairs well with satay skewers, fried spring rolls, or a simple cucumber salad. For a complete meal, add a fried egg on top.
Variations
- Vegetarian: Omit shrimp/chicken and add extra tofu or tempeh. Use mushroom-based soy sauce to keep it vegan.
- Chicken version: Replace shrimp with sliced chicken breast; cook until safe minimum internal temperature of 165°F (74°C).
- Spicy kick: Add more sambal oelek or a dash of hot sauce for extra heat.
- Indian-style: Add curry powder and a pinch of turmeric for a fusion twist.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a hot wok with a splash of water or oil, or microwave in 30-second bursts until piping hot (165°F / 74°C). The texture is best when fresh, but reheating works well.
Frequently Asked Questions
What is the origin of mee goreng? Mee goreng originated from the Malay and Indonesian culinary traditions, influenced by Chinese stir-frying techniques. It is a staple street food in Malaysia, Singapore, and Indonesia, with each region adding its own twist.
Can I use other noodles? Yes, you can use rice noodles, udon, or even ramen noodles. Just adjust cooking times and ensure they are not overcooked.
Is mee goreng spicy? It can be, but you control the heat. Use less chili paste for a milder version, or add extra for more spice.
Can I make it ahead? It’s best served fresh, but you can prep all ingredients in advance and stir-fry at the last minute.
How do I prevent noodles from sticking? Toss them with a little oil after rinsing, and use high heat with enough oil in the wok.
What is kecap manis? It is a sweet soy sauce from Indonesia, thick and syrupy. If unavailable, use a mix of soy sauce and brown sugar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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