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Mee Goreng

A flavorful Malaysian-style stir-fried noodle dish with seafood, tofu, potato, and a spicy-sweet sauce.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 2 1/2 tablespoons cooking oil
  • 2 cloves garlic minced
  • 1 piece potato boiled, peeled, and sliced
  • 3 pieces fried bean curd (fried firm tofu) cut into pieces
  • 4 pieces squid cleaned and cut into rings
  • 1 lb yellow noodles rinsed and drained (about 500 g)
  • 2 large eggs
  • 1 cup bean sprouts rinsed and drained
  • lettuce leaves sliced, for garnishing
  • 1 piece lime cut into wedges
  • 10 pieces dried red chilies
  • 1 1/2 tablespoons cooking oil
  • 1 tablespoon water
  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce or kecap manis
  • 3 tablespoons tomato ketchup
  • sugar to taste

Instructions

  • Combine the dried red chilies and 2 1/2 tablespoons cooking oil with the minced garlic in a food processor and blend into a smooth chili paste.
  • Heat a wok over medium-high heat, add the chili paste and stir-fry until the oil separates from the paste, about 2–3 minutes, then remove and set aside.
  • In a small bowl, mix water, soy sauce, dark soy sauce (or kecap manis), and tomato ketchup to make the sauce; set aside.
  • Heat the wok on high and add 2 tablespoons cooking oil. Add the minced garlic and 3 tablespoons of the prepared chili paste; stir-fry until fragrant, about 30 seconds.
  • Add the sliced boiled potato, fried bean curd (tofu) pieces, and squid rings; stir-fry until the squid is opaque and cooked through, about 1–2 minutes.
  • Add the rinsed yellow noodles and pour in the prepared sauce; toss and stir to combine so the noodles are evenly coated.
  • Push the noodles to the side of the wok, add the remaining 1/2 tablespoon cooking oil in the cleared space, crack the eggs into the oil, scramble them, then mix the cooked eggs into the noodles.
  • Add the bean sprouts and stir quickly for about 1 minute until just wilted; adjust seasoning with sugar to taste.
  • Transfer to serving plates, garnish with sliced lettuce and lime wedges, and squeeze lime over the noodles before serving.

Equipment

  • wok or large skillet
  • food processor or blender
  • Mixing Bowl
  • spatula or tongs
  • Knife
  • Cutting Board

Notes

  • Adjust sugar to balance sweet and spicy flavors.
  • Use fresh noodles or rehydrated yellow noodles for best texture.
  • Prepare chili paste in advance to save time.
  • Slice lettuce thinly so it’s easy to eat with the noodles.