Mee Goreng

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  • Serves: 4 - 6
  • Prep Time:
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400g yellow egg noodles

4 tsp sesame oil

2 eggs

100g bean curd, cut into 1cm cubes

2 medium onions, sliced

2 tbsp chopped ginger

Salt, to taste

1 medium potato, boiled and diced

1 tbsp soy sauce

3 tbsp tomato sauce (ketchup)

2 tbsp sambal chili

3 sliced green chili

4 spring onions (scallions), sliced

1 tbsp coriander (cilantro) leaves, chopped


Sambal Chili

1kg chili paste

300g dried shrimp, soak in water then blend

500g shallots, blend

1 big onion, blend

5 tbsp sugar

3 tbsp gula melaka

1/4 piece of belachan

3 tbsp assam juice

1/2 cup cooking oil



Directions for Sambal Chili

  1. Blend shallots and big onions.
  2. Heat cooking oil and fry blended shallots and big onions till fragrant.
  3. Add chili paste, belachan and dried shrimp and fry till thick for about 30 minutes.
  4. Add sugar, gula melaka and assam juice to taste.


Directions for Mee Goreng

  1. Heat the oil in a Corningware Retroflam wokpan and fry the bean curd. When brown, remove from the wokpan and set aside.
  2. Add onions to wokpan and stir fry for 1-2 minutes. Add eggs and noodles and toss for 3-4 minutes.
  3. Add potatoes, sesame oil, ginger, soy sauce, bean curd, tomato sauce, sambal chili and green chili. Toss for a few minutes. Season with salt to taste. Add spring onions and garnish with coriander before serving on Corelle plate.