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Close-up of mee goreng with chopsticks.
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5 from 6 votes

Mee goreng - Malaysian fried noodles

A little Malaysian curry powder really makes this fried noodle classic sing.
Course: Main
Cuisine: Malaysian
Keyword: mee goreng, mie goreng
Servings: 2
Calories: 804kcal
Author: romain | glebekitchen


Mee goreng sauce

  • 1 tbsp soy sauce - I like Thai thin soy sauce for this
  • 1 tbsp sweet soy - kecap manis or Thai sweet soy
  • 2 1/2 tbsp ketchup - yes, plain old every day ketchup
  • 2 tsp sambal oelek

Mee goreng

  • 3 chicken thighs - cut into 1/2 inch pieces
  • 6 shrimp 31-40 shrimp per pound (large or medium large in the UK)
  • 1 clove garlic minced
  • 1 tsp Malaysian curry powder It's called meat powder on the package. You can substitute Madras curry powder.
  • 12 oz fresh yellow noodles cooked
  • 3 tbsp vegetable oil plus 1/2 tsp to fry the eggs
  • 2 large eggs lightly scrambled


Prep your sauce

  • Combine the sweet soy, the thin soy, the ketchup and the sambal oelek in a small bowl.
  • Stir and set aside

Make your mee goreng

  • This goes fast. Be ready. Have your ingredients prepped and at hand. Make sure your noodles are cooked. Not a bad idea to leave them in your colander so you can run some hot water over them right before you start to fry them. Hot water will loosen them up so you aren't starting with a big, solid glob of noodles.
  • Heat your wok over medium heat. Non-stick or well-seasoned really helps here. Turn on your hood fan.
  • Stir your eggs to combine the yolks and whites. Add 1/2 tsp of oil. When the oil starts to shimmer add the eggs. Fry the eggs until they start to set up. Break a hole in the middle of the eggs and push the uncooked egg into it. Think omelette.
  • When the eggs are mostly cooked through fold them over themselves (in half) and slide the egg out of the wok onto a plate. Cut the eggs into ribbons. Set aside.
  • Add 3 tablespoons of oil to the wok. Add the chicken. Stir fry until the chicken is almost done. This should take about 4 minutes but check your chicken. You don't want raw chicken. Maybe a little pink at this stage.
  • Add the shrimp and continue to stir fry. You just want them turning pink. Overdone shrimp are expensive pencil erasers. Not good. This should take about a minute for 31-40 count.
  • Add the garlic. Stir fry for about 30 seconds.
  • Look at your pan. Is there still a fair amount of oil in it or is most of it splattered on your stove. If it looks dry add a bit more oil. These are fried noodles. Fried isn't dry roasted.
  • Add the Malaysian curry powder. Stir to combine. You want to see the spices frying in the oil. Cook for about 30 seconds.
  • Crank the heat. Toss in the noodles. Stir fry them carefully. You don't want to break them. but you do want them to get them well coated with oil and frying a bit. Remember, this is fried noodles. Cook for about 90 seconds.
  • Add the sauce. Return the eggs to the pan. Stir to combine. Serve immediately.


Calories: 804kcal | Carbohydrates: 70g | Protein: 49g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 377mg | Sodium: 1577mg | Potassium: 522mg | Fiber: 4g | Sugar: 13g | Vitamin A: 403IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 6mg