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Mee Goreng Recipe

Name: Nyonyas Mee Goreng Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Malaysian
Ingredients: 12 oz fresh yellow egg noodles (or fresh wheat Hokkien noodles); 2 oz rice vermicelli (soaked briefly, optional for texture); 8 pieces shrimp, peeled and deveined; 6 oz boneless skinless chicken thigh, thinly sliced; 2 pieces eggs; 4 cloves garlic, minced; 2 pieces shallots, thinly sliced; 1 piece red chili (bird's eye or fresno), thinly sliced; 1 cup cabbage, thinly sliced; 1 cup bean sprouts; 3 pieces spring onions (scallions), sliced on bias; 2 pieces lime wedges; 2 tbsp fresh cilantro (optional); 4 tbsp sweet soy sauce (kecap manis); 2 tbsp soy sauce (light); 2 tbsp tomato ketchup; 1 tbsp sambal oelek (chili paste) or sambal belacan; 1 tsp shrimp paste (belacan), toasted and mashed (optional); 1 tsp fish sauce; 1 tsp dark soy sauce (for color, optional); 1 tsp sugar; 2 tbsp vegetable oil (or peanut oil); 1 tsp sesame oil; 1 tsp white pepper

Inspired by Nyonya

Time35m

Serves3

Packed with flavor and had that comforting, slightly sweet-savory balance that Malaysian noodles do so well.

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Ingredients

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Noodles & starches

12 oz fresh yellow egg noodles (or fresh wheat Hokkien noodles)

2 oz rice vermicelli (soaked briefly, optional for texture)

Proteins & aromatics

8 pieces Shrimp, peeled and deveined

6 oz boneless skinless chicken thigh, thinly sliced

2 pieces Eggs

4 cloves Garlic, minced

2 pieces shallots, thinly sliced

1 piece red chili (bird's eye or fresno), thinly sliced

Vegetables & garnish

1 cup cabbage, thinly sliced

1 cup Bean sprouts

3 pieces spring onions (scallions), sliced on bias

2 pieces Lime wedges

2 tbsp Fresh cilantro (optional)

Sauce & seasonings

4 tbsp sweet soy sauce (kecap manis)

2 tbsp soy sauce (light)

2 tbsp tomato ketchup

1 tbsp sambal oelek (chili paste) or sambal belacan

1 tsp shrimp paste (belacan), toasted and mashed (optional)

1 tsp Fish sauce

1 tsp dark soy sauce (for color, optional)

1 tsp sugar

Oils & finishing

2 tbsp vegetable oil (or peanut oil)

1 tsp Toasted sesame oil

1 tsp White pepper

Method

Prepare noodles & components

Soak/loosen noodles

If using fresh yellow egg noodles, separate them gently with your hands. If using dry or refrigerated noodles, cook briefly according to package until just tender, drain and toss with 1 teaspoon oil to prevent sticking. If using rice vermicelli, soak in warm water for 5 minutes, drain and set aside.

Make sauce

In a small bowl combine sweet soy sauce (kecap manis), light soy sauce, ketchup, sambal oelek, toasted mashed shrimp paste (if using), fish sauce, dark soy sauce, and sugar. Stir until smooth and set aside.

Cook proteins & aromatics

Heat a large wok or heavy skillet on high until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add shrimp and chicken slices in a single layer. Stir-fry for 1–2 minutes until shrimp turn pink and chicken is mostly cooked. Remove proteins to a plate and set aside.

Lower heat to medium-high, add remaining 1 tablespoon oil. Add minced garlic, sliced shallots and sliced red chili. Stir-fry 30–45 seconds until fragrant and shallots soften but do not burn.

Eggs & combining

Push the aromatics to one side of the wok. Crack the eggs into the cleared side and scramble quickly until just set but still a little moist, about 30–45 seconds.

Return the cooked shrimp and chicken to the wok along with the cabbage. Stir-fry for 1 minute to combine and let cabbage wilt slightly.

Add the prepared noodles and optional soaked vermicelli to the wok. Toss to combine with the proteins and aromatics, making sure noodles are evenly distributed.

Pour the sauce evenly over the noodles. Using tongs or two spatulas, toss and stir-fry on high for 2–3 minutes so the noodles absorb the sauce and begin to caramelize slightly. If mixture seems dry, add 1–2 tablespoons water. Add bean sprouts and most of the sliced spring onions, toss for another 30 seconds — sprouts should retain some crunch.

Season with white pepper and drizzle sesame oil. Taste and adjust: more sambal for heat, more kecap manis for sweetness, or a squeeze of lime for brightness.

Finish & serve

Transfer mee goreng to serving plates. Garnish with remaining spring onions, cilantro (if using), sliced red chili, and lime wedges on the side.

Serve immediately while hot so noodles retain their slightly caramelized edges and tender bite.