Mee Goreng

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Mee Goreng is yet another classic and traditional Malaysian dish. The hokkien prawn noodles provide a distinctive texture and flavor. And the curry, spices, and other ingredients add up to a marvelous bouquet of ethnic cuisine delight. It can be prepared as a meatless, veggie and noodles side dish, using tofu as the protein. Or, as in this version of Mee Goreng, you can also include some seafood – my personal favorite is shrimp (prawns). But lobster, scallops, or oysters would work, too. I have even tasted Mee Goreng with poultry and pork, which was good. The red meats do not work as well, as they do not tend to compliment the prawn-flavored noodles.

Mee Goreng

(Photo Attributed to Author: Gunawan Kartapranata)

Mee Goreng Recipe-


(serves 4 to 6)

  1. Loosen the noodles by placing them in a large heatproof bowl and submerging them with boiling water. Set aside to soak. After they’ve soaked for a couple minutes, use two forks to break up and untangle the noodles. . Drain and set aside for now.
  2. Heat the oil in a wok or large skillet over medium-high flame. Add in the onion, garlic and curry powder and stir-fry until the onions are soft, translucent and fragrant – 2 to 3 minutes should do it.
  3. Now add in the shrimp chunks, and stir-fry for just a minute, until they become pink.
  4. Add and stir in the noodles, jalapeno, ketchup and soy sauce; reduce flame to medium, and stir-fry for about 3 minutes, stirring and mixing everything together well.
  5. While the mixture is frying, beat the eggs in a very large mixing bowl.
  6. Pour the fried mixture over the beaten eggs and leave to set for a minute or two, then stir and mix the (now set up and cooked, from the heat) eggs in together with the noodles and sauce.
  7. Add and stir in the green onions and sambal oelek chili paste.
  8. Serve Mee Goreng with condiments of additional chili sauce, and tomato and cucumber slices on the side.

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