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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.