Name: Mee Goreng
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indonesian
Ingredients: 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

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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.

nasi — Every bite is amazing. Try this delicious mee goreng recipe today!

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...

Ingredients for mee goreng — Gather all of your ingredients before starting. Cooking is easier that way.

Sauce for mee goreng — Whisk the sauce ingredients together and set aside. Now is a good time to soak those ramen noodles too.

Frying garlic — Heat the oil in a wok or similar and fry the chopped garlic until soft. Be careful not to burn the garlic.

Adding chicken and prawns to the wok — Stir in the chicken and fry until it begins to turn white on the exterior. Then add the prawns and stir it all up.

Adding eggs to the wok — Fry for a couple of minutes and then push the chicken and prawns to one side. Add the eggs and scramble lightly.

Adding veggies to the wok — Stir the scrambled eggs into the chicken and prawns. When the prawns and chicken are almost cooked through, add the bean sprouts and spring onions.

Adding noodles to the wok — Stir fry for about a minute and then add the soaked noodles.

Adding sauce to the wok — Pour in the prepared sauce and stir it all up to combine.

mee goreng — As the sauce and noodles heat up they will finish cooking the prawns and chicken. Dinner is ready!

If you like this mee goreng recipe, you might also like to try some of these.

Indonesian Chicken Sate
Indonesian Fried Chicken
Sambal Oelek - Indonesian hot sauce
Chicken with Sambal Matah
Babi Kecap
Spicy Green Beans Indonesian Style
Indonesian Bakso
Ikan Bakar - Indonesian Fried Fish
Nasi Goreng
Soto Ayam
Sambal La La - Spicy Clams
Indonesian Blackened Fish
Seafood Laksa
Chicken Rendang
Beef Rendang
Butter Egg Floss Prawns
Malaysian Chicken Curry
Malaysian Devil Curry
Ayam Masak Merah - Malaysian Red Chicken Curry
Chicken Kapitan
Homemade Kecap Manis

Have you tried this mee goreng recipe?

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Yield: 4

Mee Goreng

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

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

Instructions

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.