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    Home » Recipes » Asian

    Mee Goreng

    Last Modified: December 9, 2020 - Published by: christieathome

    Jump to Recipe Print Recipe

    Mee Goreng. Thick chewy egg noodles smothered in a glossy, sweet and savoury sauce with pork belly, shrimp, fish cakes, Chinese chives and beansprouts. Ready in 30 minutes and great for dinner or lunch.

    Mee Goreng

    Mee goreng noodles originates from Indonesia and has popularly spread to Malaysia, Singapore and Brunei. It's so popular in South East Asia they created an mee goreng instant noodles so people could easily have it at home.

    What I love most about these delicious noodles is the tangy savoury flavour thanks to the sauce. The sauce is made with sweet soy sauce, ketchup, dark soy sauce and oyster sauce. In Indonesia, they use tomato sauce and some vendors use ketchup too.

    Mee Goreng

    I usually ordered this tasty dish at my favourite local Malaysia restaurant but some days when I really don't feel like heading out, I'll make this dish at home. Sometimes I find when things are made at home, they taste so much better. Maybe it's the fresh ingredients or maybe because I poured my time and energy into making it.

    What does Mee Goreng taste like?

    Imagine a thick chewy egg noodles covered in a glossy soy ketchup sauce with a hint of that umami flavour from the oyster sauce. Then in each bite you get a taste of the pork, bouncy shrimp and chewy fish cakes. Paired with the crunch from the Chinese chives and bean sprouts.

    Mee Goreng

    Easy to make!

    My mee goreng recipe is really easy to make! Honestly, there's not much science to it. Just prepare those ingredients in advance and have everything ready to fry and you will be fine my friend.

    If you're frying this in a normal pan, the trick is to add the noodles last in order not to overcook them. If you cook it in a wok, due to the proper and very high heat distribution, you can probably add these noodles in first. But when in doubt, add the noodles and noodle sauce last.

    Mee Goreng

    Is mee goreng vegetarian?

    Not traditionally as it contains shrimp, egg, fish cakes and a protein. But you can make it vegetarian by omitting the meat and eggs. Substituting the fish cakes with fried tofu balls and use vegetarian stir fry sauce instead of oyster sauce.

    Where can I buy these ingredients?

    The thick chewy egg noodles can be found at most Asian grocers like T&T in Canada. If you can't find it, you can substitute for udon noodles. These particular noodles are packaged fresh and are found in the refrigerated aisle.

    egg noodles

    Sweet soy sauce can be found at most Asian grocers in the sauce aisle. If you can't find this sauce, substitute with dark soy sauce and add 3 teaspoon of sugar.

    dark sweet soy sauce

    Fish cakes are found at most Asian grocers in the refrigerated area where the tofu is or sometimes in the frozen section. They come in many shapes and sizes so anyone will do! Choose your favourite.

    Chinese chives are found at most Asian or Korean grocers (Korean's use this ingredient in their cooking a lot). They look like a flat leaf very long chive.

    chinese chives

    Other recipes you may like!

    MALAYSIAN CHAR KWAY TEOW
    KL HOKKEIN MEE
    HOISIN BEEF NOODLE STIR-FRY
    PAD SEE EW WOON SEN

    For this recipe

    You will need the following mee goreng ingredients:

    400 grams egg noodles, blanched
    ¾ cup pork belly, diced
    1 cup fish cakes, sliced
    1 cup shrimps, peeled and deveined
    ½ tablespoon garlic, minced
    2 eggs, whisked
    2 cups Chinese chives, chopped
    2-3 cups Bean sprouts, washed and strained

    Mee Goreng Noodle sauce:

    3 tablespoon Sweet soy sauce
    2 teaspoon Sesame oil
    5 tablespoon Ketchup sauce
    2 tablespoon Oyster sauce

    How to make Mee Goreng

    In a large pot filled with boiling hot water, blanch your noodles just until loosened (20 seconds) and strain immediately. Do not oversoak them as they will become soggy. Set aside.

    egg noodles

    Then in a small bowl, whisk together your noodle sauce ingredients.

    noodle sauce for Mee Goreng

    In a pan set over medium heat, add pork belly and let it fry until golden crispy brown, about 5 minutes.

    pork belly

    Next add garlic and let this saute until soft.

    garlic

    Toss in shrimp, fish cakes and let this fry until the shrimps become mostly pink.

    fish cakes and shrimp

    Sweep your ingredients to the side of the pan. Pour in whisked eggs and mix with the other ingredients.

    eggs

    Throw in chives and bean sprouts and cook until the veggies have wilted a bit.

    veggies for Mee Goreng

    Add noodles with noodle sauce. Give everything a very thorough mix until everything is well combined. Transfer to the serving plate and enjoy!

    noodles and noodle sauce for Mee Goreng

    Give it a try!

    Well I hope you give my Mee Goreng recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this mee goreng from scratch, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my quick mee goreng, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    mee goreng

    Mee Goreng (30-min. Recipe)

    christieathome
    Mee Goreng. Thick chewy egg noodles smothered in a glossy, sweet and savoury sauce with pork belly, shrimp, fish cakes, Chinese chives and beansprouts. Ready in 30 minutes and great for dinner or lunch.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine asian, bruneian, indonesian, malaysian, singaporean
    Servings 4
    Calories per serving 827 kcal

    Ingredients
      

    • 400 grams egg noodles blanched
    • ¾ cup pork belly diced
    • 1 cup fish cakes sliced
    • 1 cup shrimps peeled and deveined
    • ½ tablespoon garlic minced
    • 2 eggs whisked
    • 2 cups Chinese chives chopped
    • 2-3 cups Bean sprouts washed and strained

    Mee Goreng Noodle sauce:

    • 3 tablespoon kecap manis or sweet soy sauce
    • 2 teaspoon Sesame oil
    • 5 tablespoon Ketchup
    • 2 tablespoon Oyster sauce

    Instructions
     

    • In a large pot filled with boiling hot water, blanch your noodles just until loosened (20 seconds) and strain immediately. Do not oversoak them as they will become soggy. Set aside.
      mee goreng
    • Then in a small bowl, whisk together your noodle sauce ingredients.
      mee goreng
    • In a pan set over medium heat, add pork belly and let it fry until golden crispy brown, about 5 minutes.
      mee goreng
    • Next add garlic and let this saute until soft.
      mee goreng
    • Toss in shrimp, fish cakes and let this fry until the shrimps become mostly pink.
      mee goreng
    • Sweep your ingredients to the side of the pan. Pour in whisked eggs and mix with the other ingredients.
      mee goreng
    • Throw in chives and bean sprouts and cook until the veggies have wilted a bit.
      mee goreng
    • Add noodles with noodle sauce. Give everything a very thorough mix until everything is well combined. Transfer to the serving plate and enjoy!
      mee goreng
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Wok
    Santoku Knife
    Cutting Board
    Measuring Set
    Nutrition
    Calories: 827kcal | Carbohydrates: 88g | Protein: 41g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 838mg | Potassium: 647mg | Fiber: 4g | Sugar: 14g | Vitamin A: 196IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 4mg
    Course dinner, lunch
    Cuisine asian, bruneian, indonesian, malaysian, singaporean
    Keyword mee goreng easy, mee goreng fish cake, mee goreng from scratch, mee goreng malaysia recipe, mee goreng noodles, mee goreng recipe, mee goreng with egg, quick mee goreng

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      Mongolian Chicken
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    Reader Interactions

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      Recipe Rating




    1. Michelle | Sift & Simmer

      December 09, 2020 at 4:41 pm

      5 stars
      My kids love mee goreng! This look fantastic, Christie!

      Reply
    2. Rosemary

      December 16, 2020 at 4:21 pm

      5 stars
      I'm in for anything with those thick and chewy noodz! Yum! Maybe I'll convince hubby to go for Asian food this Friday

      Reply
    3. Heidi | The Frugal Girls

      January 25, 2021 at 3:05 pm

      5 stars
      I really love your addition of the sweet soy sauce to the sauce... and those beautiful shrimp look so totally scrumptious! 😋

      Reply
    4. Roberta Soon

      June 20, 2022 at 10:50 pm

      5 stars
      Made this today. Non spicy. Separated the meat from the noodles. ( 1 grandchild likes meat, the other doesn’t). Absolutely delicious. Thanks for sharing.

      Reply
      • christieathome

        June 21, 2022 at 5:25 pm

        Thank you so much for making my Mee Goreng, Roberta! I'm so glad you and your grandchildren enjoyed it!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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