Mee goreng is quick and easy to make. It’s also delicious!
It’s believed that Mee Goreng originated in Indonesia but it is equally popular in Malaysia, Singapore and Brunei.
There are many versions of this dish and though I have used chicken and prawns in my recipe, you could use the protein of your choice. A popular vegetarian version is made with firm tofu or tofu puffs.
In the Malay language, ‘mee’ means noodles and ‘goreng’ means fried. That’s what you’re getting here in this easy fried noodle recipe.
What noodles to use for mee goreng?
At many of the hakka stalls in Malaysia, Indonesia and Singapore, the noodles of choice for this easy fried noodle recipe are instant ramen noodles.
These can be prepared really quick and let’s face it… they are addictive! You could use any ramen noodles you like though, fresh or dried.
What is kecap manis?
This is a sweet and syrupy soy sauce. You can purchase it online and at Asian shops. It’s also very easy to make at home.
Over a low heat, add soy sauce and and equal amount of palm sugar to the pan. Simmer until the sugar melts into the soy sauce and continue simmering until it thickens to a syrupy consistency.
This mee goreng recipe is so easy!
I’ll be featuring this recipe or one like it in the next cookbook I’m writing. The book will be packed with one pot/pan/wok recipes that you can make at home with ease.
I’d love to hear what you think of this version. Did you find it as easy as I say it is?
Step by step photos…
If you like this mee goreng recipe, you might like to try some of these too…
Spicy Chicken Chow Mein
Bo Kho – Vietnamese beef stew
Cha Ca – Vietnamese fried fish with dill
Spicy won ton soup
Bun Cha – Grilled pork with rice noodles
- 4 packs of instant ramen noodles
- FOR THE SAUCE
- 2 tbsp sambal oelak or Sriracha sauce
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp kecap manis
- 1 tbsp ketchup
- FOR THE STIR FRY
- 1 tbsp rapeseed (canola) oil
- 1 tbsp sesame oil
- 4 cloves garlic, finely chopped
- 250g (8 oz) chicken thighs, cut into small bite sized pieces
- 250g (8oz) raw prawns
- 2 eggs
- ½ small savoy cabbage, thinly sliced like coleslaw
- 1 large handful bean sprouts
- 4 green spring onions (scallions), roughly chopped
- 2 red spur chillies, thinly sliced to garnish
- Soak the noodles in hot water for about 10 minutes or until soft. Strain and put aside. Whisk all of the sauce ingredients together and set aside.
- Now heat a wok over medium high heat and add the oils. Stir in the garlic and fry for about 30 seconds or until fragrant.
- Add the chicken and fry for a couple of minutes, until the meat has turned white all over and then add the prawns. Fry for about a minute or two and then push this all to one sided or the wok and then add the eggs to the empty side of the wok.
- Stir the eggs to scramble and when cooked stir it into the chicken. Add the cabbage, bean sprouts and two of the spring onions (scallions) and fry for about 30 seconds.
- Then add the noodles and prepared sauce. Stir this all up until the noodles are nicely coated in the sauce and then continue frying until the sauce thickens and begins to caramelise on the noodles.
- Divide between four serving bowls and garnish with the remaining spring onions (scallions) and sliced spur chillies.