Easy Mee Goreng Recipe with chicken, prawns, fresh crisp colourful vegetables, and homemade mee goreng sauce. Create at home with simple ingredients with minimum effort. This recipe is simple but not bland, packed with authentic flavour!
You can find this dish in most Malaysian, Indonesian, Chinese, and Oriental restaurants and one of the most popular noodles dishes that we always love to order again and again. The taste is savoury, sweet, tangy, and spicy, perfectly well balanced together.
In this recipe, I’ll share our homemade version of the Malaysian style Mee Goreng recipe with everyday simple ingredients. Tastes just like you’ve had at your favourite restaurant! Or maybe better! Follow our easy instructions, you will be amazed by how delicious your Mee Goreng noodles turn out!
What is Mee Goreng?
Mee Goreng ( Mie Goreng ) is an Indonesian or Malaysian style stir fry noodles. 'Mee' means noodles and 'Goreng' means fried in the Malay language. Originated in Indonesia but Malaysia, Singapore, and Brunei have their own version of Mee Goreng and most ingredients are similar in general. You can find it in the street food stalls, hawker centres, markets, and also at restaurants in Malaysia and most Asian countries.
The difference with chow mein noodles is texture and preparation, chow mein noodles are thinner in texture and fried until slightly crisp. While Mee Goreng is a wet saucy noodle dish tossed in loads of sauce, meat, and vegetables.
As this dish is a versatile dish, feel free to swap with any of your favourite protein or vegetables.
Prawns/Shrimp and Chicken are ideal for this recipe. However, you can add beef, seafood, or any of your favourite proteins.
If you wish to use beef, use tender steak cuts like rump, sirloin, ribeye, or tenderloin beef steak for this recipe. A simple tip is to cut the beef into thin slices, against the grain and marinate with soy sauce, corn starch, sugar and baking soda.
Fried egg - Don't forget to add fried eggs at the end. Add scrambled eggs or you can either topped with sunny-side-up.
Cabbage, choy sum (mustard leaves), bean sprouts, spring onions, and fresh red chillies are perfect with Mee Goreng. Other stir fry vegetables like pak choy, bok choy, Chinese broccoli ( Kai Lan ), snow peas, go well too. Adjust the chilli amount according to your taste.
Round thick egg noodles are usually used in the authentic Mee Goreng recipes. Feel free to add any fresh egg noodles or dry egg noodles. Spaghetti, linguine, ramen, chow mein, any wheat or egg noodles would work with this recipe.
If you use dry egg noodles, boil the noodles by the packet instructions. Make sure you don’t over boil them since they still need to be tossed with sauce later. Rinse the noodles in cold water and drain the water out. Drizzle a bit of oil, toss with the noodles and separate the noodles strands.
Homemade Mee Goreng Sauce
You will need, light soy sauce, kecap manis (sweet soy sauce), oyster sauce, sesame oil, tomato paste, sambal and white vinegar.
It might look like you need loads of sauce ingredients but, this homemade sauce tastes way better than any store-bought stir fry sauce you have ever tried! It tastes sweet, salty, tangy, and savoury at the same time, gives the dish a mouth-watering result.
What is Kecap Manis? Kecap Manis is a dark, thick, sweet soy sauce widely used in Malaysian and Indonesian cooking. It consists of palm sugar, soy sauce, and aromatic spices. You can buy it in supermarkets and Asian grocery stores, in some packaging it is written as Sweet Soy Sauce.
Can you make Kecap Manis at home? Yes, you can. Mix the same amount of light soy sauce (all-purpose soy sauce ) and palm sugar ( or brown sugar ) in a small saucepan and reduce the sauce on the stove. Stir with low heat, until it becomes a thick syrup texture. You can make extra sauce, keep in clean air-tight jars, and store for later use.
How to make it
- First combine the sauce ingredients in a small bowl and set it aside.
- Cut the chicken into thin slices and prepare the vegetables by cut them into thin slices.
- Prawns should be peeled and deveined.
- Fry two eggs and scramble it into small pieces. Set it aside.
- Heat the wok/pan over medium-high heat saute the garlic and shallots until soft.
- Add the chicken slices and stir fry for 1-2 minutes and follow with the prawns, cook for another 1-2 minutes.
- Stir in choy sum stems and cabbage, cook for another 1 minute.
- Next add the noodles and pour the sauce mixture in and stir it well.
- Add the remaning vegetables and toss well to combine everything evenly. Stir fry for 1-2 minutes until cooked through.
- At last, add the scrambed eggs, remove from heat and serve immediately.
Simply serve this dish on it own with fresh lime wedges, fresh chilli slies on the side. You can also pair it with Chicken Satay, Hot and Sour Soup, or Crispy Fried Wonton and make it a wholesome family banquet dinner.
Mee goreng is a perfect combination of spicy, sweet, and salty stir fry noodle dish. Made with yellow egg noodles, chicken, seafood, vegetables and savoury sauce.
You can swap the chicken and seafood with firm tofu or Quorn meat. Add vegetarian stir fry sauce ( mushroom sauce ) instead of oyster sauce.
Wok or Pan?
You don’t need to be a master in wok skills to create this dish. You can use wok, skillet, or any large non-stick pan, just make sure your pan is hot and large enough to toss the noodles and ingredients evenly.
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Mee Goreng Recipe
- 400 g Egg noodles Use fresh Or dry egg noodles ( see details in note )
- 150 g Chicken breast ( or thigh )
- 150 g Prawns /Shrimps ( peeled and deveined )
- 2 Eggs ( whisked )
- 1 Shallot ( cut thin slices )
- 2 cloves Garlic ( finely chopped )
- 3 Cabbage leaves ( shredded )
- 3 Choy sum ( Bok choy, Pak choy )
- 100 g Bean sprouts
- 1 Fresh chilli ( Cut thin slices )
- 2-3 tbsp Vegetable oil ( or any neutral flavour oil )
Stir Fry Sauce
- 1 tbsp Light soy sauce
- 2 tbsp Sweet soy sauce ( Kecap Manis )
- 2 tbsp Oyster sauce
- 1 tbsp Tomato Puree ( Tomato paste or tomato ketchup )
- 1 tbsp Sambal ( Or chilli garlic sauce )
- 1 tsp Sesame oil
- 1 tbsp Vinegar ( Rice or white vinegar )
- Mix all the sauce ingredients in a mixing bowl and set it aside.
- Gather and prepare the ingredients ahead. Cut chicken into thin slices, peeled and devein the prawns. Cut the vegetables into thin slices. Separate the choy sum stems and leaves part.
- Fry 2 eggs in a pan, break it into small pieces and set it aside.
- In a large wok or pan, add 2-3 tablespoon of oil and add the chopped garlic, shallot and stir fry for few seconds. Follow with the chicken and fry for 1-2 minutes over medium-high heat, then add the prawns and continue cook for 1 minute.
- Add choy sum stems, cabbage and stir for few seconds then follow with the noodles.
- Pour the sauce mix in and stir well. Add choy sum leaves, bean sprouts, and chilli slices in. Continue stir fry for another 1-2 minutes.
- Add the fried eggs and toss well to combine the ingredients evenly.
- Transfer to serving plate and garnish with lime wedges.
- Serve immediately while hot. Enjoy!
- Noodles - You can either use fresh egg noodles or dry egg noodles. If you use dry noodles boil the noodles by the packet instructions and rinse in cold water and drain the water out. Toss some vegetable oil on the noodles and separate the strands.
- Sambal - You can use any sambal sauce, Indonesian or Malaysian. If you cannot get sambal sauce you can substitute it with Chinese chilli garlic sauce.
- Sweet soy sauce ( Kecap Manis ) - Sweet thick dark soy sauce mostly use in Malaysian and Indonesian cooking. Key ingredients to add to this recipe. If you can't get at your local stores, you can make homemade sweet soy sauce.
- Homemade Sweet Soy Sauce Recipe - In a saucepan mix the same amount of light soy sauce (all-purpose soy sauce ) and palm sugar ( or brown sugar ) and reduce the sauce. Stir with low heat, until it becomes a thick sticky syrup texture. You can make extra sauce, keep in clean air-tight jars, and store for later use. ( i.e. 1 cup soy sauce + 1 cup sugar )
- Customize your ingredients - You don't need to add the exact same protein, vegetables, and sauces. Adjust the amount according to your preference.