Mee Goreng noodles. Packed with chicken, prawns, egg & veg and finished in a spicy, savoury sauce. A Southeast Asian classic you should add to your repertoire! This recipe is so quick and easy to make and highly nutritious. I started making these following a trip I took to Singapore, and they have become a household favourite ever since! If you like this, try some of my other rice recipes such as my chow mein!

Mee Goreng Around Asia

Mee Goreng is a really interesting dish. Alongside Nasi Goreng, it’s rice cousin, it can be found as a staple option in many countries in South East Asia. It’s origins begin though in Indonesia. It descends from a history of Chinese immigration to Indonesia, where immigrant populations brought with them recipes such as chow mein. This was adapted to make use of local ingredients, and particularly to accommodate Muslim diets. This meant the removal of pork and it’s replacing with chicken and prawns.

The dish has spread a lot since then and is found all over Indonesia, Malaysia, Singapore, Brunei etc. I had it a lot growing up when spending time in the Netherlands with family, where Indonesian food is massively popular. I recently had the chance to go to Singapore too where I had it more authentically. This is what motivated me to come back and make a recipe for it!

My Mee Goreng Recipe

Like most of these types of recipes, I think the most important aspect is cooking it in a hot wok. This allows you to cook everything quickly and get a nice char and glaze. I think a good wok is genuinely one of the best investments you can make for a home kitchen! There is another important factor, which is the noodles. I use Lucky Boat thick noodles, they really are the best!

This takes a couple of special ingredients that I think are worth investing in. Of course there is soy sauce, but also sesame oil, oyster sauce and kecap manis. This is an indonesian condiment of sweetened and spiced soy sauce. It gives colour but also essential flavour. For that reason I think it’s not replaceable with dark soy sauce! The sauce is made spicy with sambal, an Indonesian chilli paste, and a chilli sauce like sriracha. For the sambal, I use sambal oelek as it is readily available.

I use a fair amount of veg in this. I use chinese (napa) cabbage and pak choi for substance and texture. Shallots, garlic and spring onions make up the aromatic flavour component.

This dish is traditionally garnished with crispy fried shallots and served alongside sliced cucumbers or tomato and more sambal. This is optional, but is definitely worth doing as it does add nice freshness and flavour!

Mee Goreng noodles. Spicy, Saucy & Bold

Mee Goreng noodles. Packed with chicken, prawns, egg & veg and finished in a spicy, savoury sauce. A Southeast Asian classic you should add to your repertoire!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Asian, Indonesian, Malaysian, Singaporean

Ingredients Equipment Method

Ingredients

  

For the Sauce

• 2.5 tbsp Oyster Sauce
• 2.5 tbsp Kecap Manis
• 1 tbsp Soy Sauce
• 1.5 tbsp Sriracha
• 1 tbsp Sambal Oelek
• 1 tsp Rice Vinegar
• 1 tsp Sesame Oil

For the Noodles

• 200 g Noodles Dried, ~275g precooked
• 1 Chicken Breast
• 2 Eggs
• 1 tbsp Soy Sauce
• 1 Shallot
• 4 cloves Garlic
• 3 Spring Onions
• 3 leaves Chinese Cabbage
• 4 leaves Pak Choi

Equipment

• 1 Wok

Method

 

1. Mix all of the sauce ingredients in a bowl and set aside.
2. If using dried noodles, cook them, rinse under cold water and drain and set aside for later.
3. Thinly slice the chicken and mix in with 2 tsp soy sauce, sal and pepper and set aside.
4. Beat the 2 egs in a bowl with the last 1 tsp soy sauce.
5. Shred the cabbage, slice the pak choi stems and the spring onion greens and set aside.
6. Mince the garlic, thinly slice the spring onion whites and shallot.
7. Heat your wok over high heat and add some oil. Add in the eggs and cookas an omelette. Remove when cooked through and slice into ribbons. keep for later.
8. Add the chicken slices to the wok and cook through, stirring constantly.
9. When the chicken has just cooked through, add the shallot, garlic and spring onion and stir fry for a minute or so
10. Add the cabbage, pak choi stems and spring onion whites and cook for another minute until starting to soften.
11. Add the prawns, egg ribbons and noodles. Stir well to combine. Stir fry for 1-2 minutes until the noodles are starting to brown.
12. Add in the sauce and stir well. Fry for another 2 minutes so the sauce thickens and glazes to the noodles. Finally add the leaves of the pak choi and stir through so they wilt in the heat.
13. Serve and enjoy!