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How to cook Mee goreng

Mee goreng is a Singapore Indian-Muslim style stir-fried yellow noodle dish, tossed in a sweet, tangy, spicy tomato-chilli sauce with egg, tofu, prawns and vegetables. It is cooked fast over high heat so the noodles pick up a little char.

Serves 4Prep 30 minCook 25 minTotal 55 minMedium

Ingredients

For the noodles and main ingredients

  • 600 g fresh yellow wheat noodles (the oiled kind sold in packs at supermarkets)
  • 200 g medium prawns, peeled and deveined
  • 2 pieces (about 170 g) firm white tofu (taukwa) or fried tofu puffs, cubed
  • 2 waxy potatoes, boiled until just tender, peeled and cubed (optional but traditional)
  • 150 g choy sum, cut into 5 cm lengths, stems and leaves separated
  • 100 g bean sprouts
  • 2 eggs
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 4 tbsp cooking oil, divided

For the sauce

  • 4 tbsp tomato ketchup
  • 2 tbsp bottled chilli sauce (sweet-spicy kind)
  • 1 tbsp sweet soy sauce (kecap manis)
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1/2 tsp ground white pepper
  • 2 tsp chilli paste (blended fresh red chillies, or to taste)
  • 60 ml water

To serve

  • 2 limes, cut into wedges
  • 2 red chillies, sliced (optional)
  • 2 tbsp fried shallots (optional)

Steps

  1. Mix the sauce3 min
    In a small bowl, stir together the ketchup, chilli sauce, kecap manis, light soy sauce, sugar, white pepper, chilli paste and water until the sugar dissolves. Set aside near the stove.
  2. Loosen the noodles2 min
    Place the noodles in a large bowl and pour boiling water over them to cover. Loosen with chopsticks for 30 seconds, then drain well in a colander. This removes excess oil and stops the noodles from clumping in the wok. Shake off as much water as possible.
  3. Prepare the tofu and potatoes6 min
    Pat the tofu cubes dry with kitchen paper. Heat 1 tbsp oil in a large wok over medium-high heat and fry the tofu for 3 to 4 minutes, turning, until golden on the outside. Remove to a plate. If using the potatoes, fry them in the same wok for 2 minutes until lightly browned at the edges, then add to the tofu plate.
  4. Cook the prawns2 min
    Add another 1 tbsp oil to the wok over high heat. Stir-fry the prawns for 1 to 2 minutes until they turn pink and curl. Remove to the plate with the tofu. Do not overcook; they will finish in the noodles.
  5. Fry the aromatics2 min
    Add the remaining 2 tbsp oil to the wok over medium-high heat. Fry the onion for 1 to 2 minutes until softened, then add the garlic and stir for 20 to 30 seconds until fragrant but not browned.
  6. Scramble the egg1 min
    Push the aromatics to one side of the wok, crack in the eggs, and scramble gently for about 30 seconds until just set but still soft. Break into small pieces and mix in with the onion and garlic.
  7. Add the choy sum stems1 min
    Turn the heat to high. Add the choy sum stems and stir-fry for 1 minute until they begin to turn bright green and slightly tender.
  8. Add noodles and sauce3 min
    Add the drained noodles to the wok, then pour in the sauce. Toss continuously with a wok spatula and tongs for 2 to 3 minutes, lifting the noodles from the bottom so they coat evenly and pick up some char. The noodles should look glossy and deep reddish-brown with no pools of liquid.
  9. Combine everything2 min
    Return the tofu, potatoes and prawns to the wok, and add the choy sum leaves and bean sprouts. Toss for 1 to 2 minutes until the leaves wilt and the sprouts are just heated through but still crisp.
  10. Taste and adjust1 min
    Taste a noodle. Add a splash of light soy sauce if it needs salt, a pinch of sugar if too sharp, or a little more chilli paste if you want more heat. Toss for 20 seconds to blend.
  11. Serve
    Divide among four plates while hot. Top with fried shallots and sliced chillies if using, and serve with lime wedges on the side to squeeze over just before eating.

Tips

  • Use the highest heat your stove allows and cook in one batch only if your wok is large; a crowded wok steams the noodles instead of frying them. Alternative: cook in two batches in a smaller pan.
  • Drain the blanched noodles thoroughly. Wet noodles dilute the sauce and turn mushy.
  • Adjust the ketchup-to-chilli ratio to taste: more ketchup gives a sweeter, milder plate; more chilli paste gives more heat.
  • Alternative: replace the prawns with sliced cooked chicken or add fish cake slices if you prefer, adding them at the same stage as the tofu.
  • Keep all ingredients prepped and within reach before you light the stove, since the stir-frying goes quickly.

Food safety and allergens

Cook the prawns until they are opaque and pink throughout, and make sure the egg is fully set. Cool leftovers within 1 hour, refrigerate in a covered container, and eat within 1 day, reheating until steaming hot all the way through.

Contains: egg, shellfish, soy, wheat

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Recipe written by asklor!'s AI and checked for completeness - not official data and not a chef's recipe. Cooking times vary with your stove and pans; always check food is cooked through. Videos are made by their YouTube creators; asklor! is not affiliated with them or with YouTube.