Mee Goreng - Malaysian Fried Egg Noodles

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

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

Prepare the paste: Blend garlic, banana shallots, red chili, and water until smooth. Set aside.
Prepare the sauce: Mix all sauce ingredients in a small bowl and set aside.
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.
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.
Add final vegetables: Stir in bean sprouts and spring onion. Cook for 1 more minute, then squeeze lime over the top.
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.