Mee Goreng (Southeast Asian Fried Noodles) – Easy Weeknight Recipe

What is mee goreng? 🍜

Mee goreng simply means “fried noodles” and you’ll find it across Indonesia, Malaysia, and Singapore. The signature flavour comes from a glossy, caramel-leaning sauce (often built on sweet soy sauce, known as kecap manis) balanced with salt, chilli heat, and a squeeze of lime. Street stalls typically cook it fast on very hot metal so the noodles pick up colour without turning soggy.

Quick overview ⏱️

Servings

2–3

Prep time

15 minutes

Cook time

10 minutes

Difficulty

Easy (best results with high heat)

Ingredients

Noodles & stir-fry

• 250 g egg noodles or wheat noodles
• 2 tbsp neutral oil (rapeseed/canola, sunflower)
• 2 garlic cloves, finely chopped
• 1 small onion, thinly sliced
• 1 red chilli, sliced (optional)
• 200 g protein of choice: chicken thighs/breast, shrimp, or firm tofu (bite-size pieces)
• 1 egg
• 1 generous handful bean sprouts
• 1 spring onion, sliced on the diagonal

Sauce (mix in a bowl)

• 2 tbsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce (optional, adds depth)
• 1–2 tsp chilli paste (to taste)
• 1/2 tsp ground coriander
• Juice of 1/2 lime (plus extra wedges to serve)

To finish (optional but recommended)

• Fried shallots
• Lime wedges
• Prawn crackers (krupuk)

Method 🔥

1. Cook the noodles. Boil noodles according to the pack, but stop about 1 minute early so they stay springy. Drain, rinse briefly under cold water to halt cooking, and set aside. (A tiny splash of oil helps prevent sticking.)

2. Mix the sauce. Stir all sauce ingredients together in a bowl. Taste and adjust: more sweet soy for caramel notes, more lime for brightness, more chilli paste for heat.

3. Heat the wok/pan. Set a large wok or frying pan over medium-high to high heat. Add oil, then fry garlic and onion for 30–60 seconds until fragrant. Add chilli if using.

4. Cook your protein. Add chicken/shrimp/tofu and stir-fry until cooked through (shrimp: just until pink; chicken: no longer raw; tofu: lightly golden).

5. Scramble the egg. Push everything to one side. Crack in the egg and scramble quickly, then mix through the stir-fry.

6. Toss noodles + sauce. Add noodles and pour in the sauce. Toss rapidly for 1–2 minutes until evenly coated and slightly glossy. If it looks dry, add 1–2 tbsp water to loosen (a little steam helps the sauce cling).

7. Finish fresh. Turn off the heat. Fold in bean sprouts and spring onion so they stay crisp. Serve immediately with lime wedges and fried shallots.

Tips for great mee goreng 🧂

• Prep first, then cook fast. Once the pan is hot, everything happens quickly—have sauce and ingredients ready.
• High heat, short time. Long cooking makes noodles soft and the sauce heavy. Aim for a quick toss so the noodles stay bouncy.
• Don’t over-sauce. Start with the listed amount; you can always add a splash more sweet soy or lime at the end.
• Add sprouts last. They should be warmed through, not wilted.

Easy variations 🥬

• Vegetarian: Use tofu and skip fish sauce; add extra mushrooms or shredded cabbage.
• Seafood: Use shrimp and finish with extra lime and spring onion.
• Spicier: Add more chilli paste or a pinch of chilli flakes while frying the aromatics.

Shortcut option: mee goreng paste

If you want the flavour profile without measuring multiple sauces, you can use a dedicated seasoning paste and adjust with lime at the end. A handy option is AHG Pasta for fried noodles Mee Goreng 50 g—stir it in after adding the noodles, then balance with a little water and lime to taste.

Storage & reheating

Mee goreng is best fresh, but leftovers keep well for up to 2 days in the fridge. Reheat in a hot pan with a small splash of water to loosen the sauce. Add fresh spring onion or sprouts after reheating for a better texture.

FAQ ❓

Can I use instant noodles?

Yes. Cook them slightly under, drain well, and keep the stir-fry time short so they don’t break down.

Is kecap manis essential?

It’s the classic sweet, dark base. If you don’t have it, you can approximate the sweetness with a little sugar or honey plus soy sauce, but the flavour won’t be quite the same.

Why are my noodles soggy?

Usually one of three things: noodles overcooked in boiling water, pan not hot enough, or too much sauce added at once. Undercook the noodles slightly and keep the stir-fry hot and fast.

Our picks

• AHG Pasta for fried noodles Mee Goreng 50 g (quick flavour base)
• Golden Turtle Mix spices for Bami Goreng 50 g (a related fried-noodle seasoning blend)

Related categories

• Recipes