Mee Goreng

Name: Mee Goreng
Total time: 20 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 2.5 tbsp cooking oil; 2 clove garlic, minced; 1 piece potato, boiled, peeled and sliced; 3 piece fried bean curd (or firm tofu), cut into pieces; 4 piece squid, cleaned and cut into rings; 500 g yellow noodles, rinsed and drained; 2 piece eggs; 1 cup bean sprouts, rinsed and drained; 4 piece lettuce leaves, sliced (for garnish); 1 piece lime, cut into wedges; 10 piece dried red chilies; 1.5 tbsp cooking oil; 1 tbsp water; 2 tbsp soy sauce; 2 tbsp dark soy sauce (or kecap manis); 3 tbsp tomato ketchup; 1 tsp sugar

Mee Goreng is one of the most popular fried noodle dishes in Malaysia and Indonesia. This Indian Mamak Mee Goreng recipe is authentic, easy and so good!

20 min 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

493

Calories

20g

Protein

65g

Carbs

19g

Fat

Scale recipe

4 servings

Original recipe

Ingredients17 items

Produce

🧄garlic, minced2 clove

🥔potato, boiled, peeled and sliced1 piece

🌱bean sprouts, rinsed and drained1 cup

🥬lettuce leaves, sliced (for garnish)4 piece

🍋lime, cut into wedges1 piece

Seafood

🦑squid, cleaned and cut into rings4 piece

Dairy

🥚eggs2 piece

Pantry

🫗cooking oil2½ tbsp

🫘fried bean curd (or firm tofu), cut into pieces3 piece

🍜yellow noodles, rinsed and drained500 g

🫗cooking oil1½ tbsp

🍶soy sauce2 tbsp

🍶dark soy sauce (or kecap manis)2 tbsp

🍅tomato ketchup3 tbsp

🧂sugar1 tsp

Spices

🌶️dried red chilies10 piece

Other

💧water1 tbsp

Instructions

1
Combine the dried red chilies, cooking oil, and water in a food processor.
2
Blend until you get a smooth chili paste.
3
Heat a wok and add the blended chili paste.
4
Stir-fry the chili paste until the oil separates from the chili and it turns fragrant.
5
Remove the fried chili paste from the wok and set aside.
6
In a small bowl, whisk together the soy sauce, dark soy sauce (or kecap manis), tomato ketchup, and sugar to taste to make the sauce; set aside.
7
Heat the wok over high heat and add 2 tablespoons of the cooking oil.
8
Add the minced garlic and 3 tablespoons of the fried chili paste; stir-fry until fragrant.
9
Add the sliced potato, fried bean curd, and squid rings; stir-fry until fragrant.
10
Add the yellow noodles and the prepared sauce; continue stirring to coat the noodles evenly.
11
Push the noodles to one side of the wok to make room for the eggs.
12
Add the remaining 1/2 tablespoon of cooking oil to the cleared space and crack in the eggs.
13
Scramble the eggs, then mix them into the noodles.
14
Add the bean sprouts and stir-fry quickly for about 1 minute until just wilted.
1:00 timer
15
Transfer the noodles to a serving plate and garnish with sliced lettuce leaves and lime wedges.
16
Squeeze lime juice over the noodles just before serving.

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CuisineMalaysian