Mee goreng. Bring a burst of flavors to your dinner table with this easy noodles recipe. With a delicious mix of traditional noodles, Asian sauces and curry powder, this makes for the ultimate weeknight meal.
The humble noodles is, undoubtedly, the perfect base for a quick and delicious stir fry. Noodle stir fries loaded with protein, vegetables and hints of South East Asian sauces is one of my favorite dishes to cook on a busy weeknight.
This noodle stir fry, mee goreng, originated in Indonesia is a street food favorite in South East Asian countries. The best part? It takes only 20 minutes to whip up making it one of the best ways to cook noodles with ingredients from your pantry.
How to make mee goreng
Start with your favorite noodles. Traditionally, fried egg noodles are used in this recipe, but you can use your favorite. Follow the instructions on the package to cook the perfect noodles.
While the noodles are cooking, start making the beautifully delicious sauce. Fry up some garlic followed by sautéing the chicken. Make sure you cut the chicken into thin strips so they will cook quickly and easily. You can also fry a few vegetables like shredded cabbage and whites of spring onions or scallions.
Once the veggies are tender, add in sauces like kecap manis, soy sauce, tomato sauce and oyster sauce. Now it’s time to add in the very special ingredient that make this mee goreng extra delicious. Curry powder and a touch of red chili powder. Give this mixture a quick stir before you cook the eggs. Mix scrambled eggs with the rest of the sauce. Toss the noodles. And done!
The best part? Customize this mee goreng recipe with your favorite protein and veggies. It pairs perfectly with bokchoy, or a combo of chicken and shrimp. Sliced pork also tastes delicious with the noodles. For the vegan version of the recipe, tofu is the best option.
More noodles recipes:
- Chicken Yakisoba Noodles | Japanese Stir Fried Noodles
- Singapore Noodles
- Honey Soy Noodles
- Vegetable Noodles
- Chilli Garlic Noodles
- Chicken Chow Mein Noodles
- Spicy Thai Chicken Noodles
- Pad Thai
- Soba Noodle Salad
- American Chopsuey Indian Style
Mee Goreng | Video
Ingredients
- 450 g dried egg noodles or your favorite noodles
- 1 tablespoon oil
- 2 garlic cloves chopped
- 400 g boneless chicken sliced into thin strips
- ¼ cup shredded cabbage
- ¼ cup white part of spring onions scallions, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons tomato sauce tomato ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon kecap manis
- ½ teaspoon red chili powder
- 1 teaspoon curry powder
- 2 eggs
- Chopped spring onions or scallions to garnish
- Crispy fried shallots to garnish
- Sliced cucumbers to serve
Instructions
- Cook dried egg noodles (or your favorite noodles) according to packet instructions. Set aside.
- Heat oil in a large frying pan or wok over high heat. Add garlic. Sauté, stirring, for few seconds or until fragrant.
- Add chicken. Stir fry for about 5 minutes. Add cabbage and white parts of spring onions (scallions). Stir fry for a minute or until the vegetables are tender.
- Add kecap manis, soy sauce, tomato sauce (ketchup) and oyster sauce. Stir fry for a minute. Add red chili powder and curry powder. Stir fry for few seconds.
- Move everything to one side of the pan. Break two eggs into the other side of the pan. When the eggs start to set, break them into small pieces and scramble.
- Add cooked noodles. Toss. Heat through.Garnish with spring onions (scallions) and crispy shallots.
- Serve with fresh sliced cucumbers if you like.
Video
Nutrition
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