Mee Goreng Malaysian Fried Egg Noodle

Mee Goreng is one of those vibrant, punchy dishes that immediately transports me back to the bustling street stalls of Malaysia. There is something so nostalgic about the sound of a heavy wok clanking against a burner and the irresistible aroma of caramelizing soy sauce wafting through the humid night air.

During my travels through Kuala Lumpur, I became obsessed with finding the perfect balance of “wok hei.” This is that smoky, charred flavour that defines a great plate of noodles. I would sit on a plastic stool at a roadside mamak stall, watching the vendors toss noodles with lightning speed. It is a dish that is unpretentious but packed with layers of flavour: sweet, salty, spicy, and tangy all at once.

The beauty of making Mee Goreng at home is how quickly it all comes together once you have your paste and sauce ready. The secret lies in that initial sizzle of shallots, garlic, and chili, which creates a fragrant base for the succulent chicken and springy egg noodles.

When you add that squeeze of fresh lime at the very end, it cuts through the richness of the kecap manis and brings everything to life. It is my ultimate weeknight pick-me-up meal. It is bold, comforting, and just like those memories of Malaysia, it is gone in a flash!

Mee Goreng – Malaysian Fried Egg Noodles

This Mee Goreng recipe brings the authentic taste of Malaysian street food straight to your kitchen. Crispy, savory, and slightly sweet, it’s packed with chicken, tofu, fresh greens, and a fragrant homemade paste. I first tried Mee Goreng during a trip to Penang, and I was hooked instantly. Recreating it at home has become a weekend favorite for family dinners.

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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: Malaysian

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 piece raw chicken breast sliced into bite-size pieces
• 6 stalks choi sum washed and cut into 2-inch pieces (or substitute any other green)
• 200 gram cooked egg noodles
• 5 pieces fried tofu cut into cubes
• 100 gram bean sprouts
• 2 stalks spring onion chopped
• 2 tbsp fried shallots
• 1/2 piece lime for squeezing
• 2 tbsp cooking oil

Paste Ingredients:

• 2 cloves garlic
• 2 pieces banana shallots
• 1 piece large fresh red chili
• 2 tbsp water

Sauce Ingredients:

• 2 tbsp kecap manis sweet soy sauce
• 1 tbsp oyster sauce
• 2 tbsp ketchup
• 1 tbsp light soy sauce
• 1 tsp Dollee sambal with shrimp

Equipment

• 1 wok or large frying pan for frying noodles
• 2 small bowls for mixing paste and sauce

Method

 

1. Prepare the paste: Blend garlic, banana shallots, red chili, and water until smooth. Set aside.
2. Prepare the sauce: Mix all sauce ingredients in a small bowl and set aside.
3. Cook chicken and paste: Heat oil in a wok over medium heat. Add the paste and stir-fry for 1 minute until fragrant. Add chicken and stir-fry for 1 minute.
4. Add noodles and veggies: Add choi sum, cooked noodles, fried tofu, and the pre-mixed sauce. Stir-fry for 2 minutes until everything is well-coated and heated through.
5. Add final vegetables: Stir in bean sprouts and spring onion. Cook for 1 more minute, then squeeze lime over the top.
6. Serve and garnish: Transfer to a plate and garnish with extra chopped spring onion and fried shallots.

Video

Notes

• Substitute choi sum with bok choy or spinach if unavailable.
• Adjust chili to taste for a milder or spicier dish.
• Kecap manis can be found in most Asian grocery stores or online.