Mee Goreng Recipe

Prepare noodles and proteins

If using refrigerated fresh egg noodles, separate them gently so they don't clump. If using dried, cook until just al dente, drain and toss with 1 tsp oil. Pat shrimp dry and season lightly with 1/4 tsp white pepper. Toss beef slices with 1/2 tsp light soy sauce and a pinch of sugar; set aside. Press tofu between paper towels to remove excess moisture.

Mix sauce

In a small bowl mix sweet soy sauce (kecap manis), light soy sauce, oyster sauce, tomato ketchup, chili paste, fish sauce, remaining white pepper and sugar. Add 2-3 tbsp water to loosen to a saucy consistency. Taste and adjust balance between sweet, salty and spicy.

Trim choy sum into 2" pieces, rinse bean sprouts and slice tomato into 6 wedges. Beat eggs lightly with a pinch of salt.

Heat wok and fry tofu

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp neutral oil. Add tofu cubes and fry, turning occasionally, until golden on most sides, about 3–4 minutes. Remove tofu to a plate and set aside.

Cook shrimp and beef

Add another 1 tbsp oil to the hot wok. Add half the minced garlic and the sliced shallot; stir-fry 20–30 seconds until fragrant. Add shrimp and quickly stir-fry until they start to turn pink, about 1 minute. Remove and set aside with tofu. Add remaining 1 tsp oil if needed, add beef slices to the wok, spread in a single layer, sear 30–45 seconds then toss until mostly cooked but still tender. Remove and keep with proteins.

Scramble eggs

Return wok to high heat, add a drizzle of oil if dry. Pour in beaten eggs and let sit 10–15 seconds, then scramble briefly until just set but still soft. Push eggs to the side of the wok.

Stir-fry aromatics and vegetables

Add remaining minced garlic to the center of the wok and stir 10 seconds. Add tomato wedges and cook 20–30 seconds just until they begin to soften. Add choy sum and bean sprouts, stir-frying 30–45 seconds; if vegetables need a bit of steam, add 2–3 tbsp water and cover for 20 seconds, then uncover and continue.

Combine noodles and sauce

Add the noodles to the wok, breaking up any clumps. Pour the prepared sauce over the noodles and toss vigorously with tongs or spatula to coat evenly. Add back the cooked tofu, shrimp and beef. Stir-fry everything together 1–2 minutes so sauce clings to noodles and proteins and ingredients are heated through. Drizzle sesame oil and toss once more.

Taste and adjust seasoning with extra light soy or kecap manis if needed. Transfer to serving plates, garnish with sliced green onions and cilantro if using, and serve immediately with lime or calamansi wedges on the side.