Mee Goreng

I ate a lot of these back in Malaysia, I had it during breakfasts, lunch, dinner and even at tea time, it is everywhere from the streets to some seriously good restaurants. All of them have different variations from using instant noodles topped with fried eggs to using good quality ingredients with fresh seafood, even different families cook it uniquely but one thing remains the same, it is stir fried yellow noodles flavoured with soy sauce and chilli.

The recipe below is my version, how about you how do you make your mee goreng?

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Mee Goreng

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Malaysian


Mee Goreng the hot and spicy stir fried noodles from Malaysia and Indonesia, best served with a cold cucumber, tomato and topped with fried egg



  • 500 g Fresh Hokkien noodles / Yellow noodles
  • 3 bunches Shanghai bok choy
  • 100 g sliced fish cake
  • 200 g chicken breast, sliced
  • 2 tbsp chili sauce
  • 2 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp Chinese cooking wine
  • 3/4 cup chicken stock
  • 1 tsp cayenne pepper
  • 1 tsp sugar
  • 6 cloves minced garlic
  • fish sauce
  • white pepper
  • oil
  • crispy fried shallots
  • ketchup
  • sliced cucumbers
  • sliced tomatoes
  • chopped coriander


  1. Bring a large pot of water to a boil then cook noodles for 30 seconds only. Drain then rinse with cold running water then set it aside.
  2. Bring another pot of water to a boil then blanch the Shanghai bok choy for 30 seconds. Drain then rinse with cold running water then set it aside.
  3. In a small bowl combine together cayenne pepper, chili sauce, oyster sauce, dark soy sauce, Chinese cooking wine, chicken stock and sugar. Set it aside.
  4. In a wok add oil then sauté garlic.
  5. Add chicken and fish cake then stir fry until cooked and browned.
  6. Add the combined liquid sauce on step 3 bring it to a boil.
  7. While boiling add the noodles then stir fry and cook for around 5 minutes, add a bit of water if needed.
  8. Add the blanched vegetables then season with fish sauce and white pepper.
  9. Turn heat off then serve garnished with crispy fried shallots, chopped coriander, sliced cucumbers and sliced tomatoes.



9 Responses

  1. Vasun says:

    Your’s looks yummy! I posted a vegetarian version of mee goreng a while ago if you’re keen ( Singaporeans love our mer goreng too ! 🙂

  2. kitchenriffs says:

    I love noodles! And any dish that uses them. So you know this is right up my alley. Thanks!

  3. Now this is some great Asian comfort food. My boys would love the fact that you added 2 tablespoons of chili oil to this dish. I have everything in my pantry to make this for lunch tomorrow. Take Care, BAM

  4. Mmm, a savory bowl of noodles — looks so good!

  5. oooh yum. I love malaysian food, and I love noodles even more. Thanks for the inspiration Raymund!

  6. The sauce is the key and I can’t really recreate. This is another dish that I want to try making it at home! Malaysian food is so hard to get so I have to cook my own… :/

  7. Maureen, Milwaukee says:

    I can find the noodles but not the fish cake. Any good substitutes? Would really like to try this! Thanks–

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