Mee Goreng is a sticky and sweet stir fry noodle dish from Malaysia that uses kecap manis and tomato ketchup for a quick and yummy dinner.
Mee Goreng means fried noodles, and fried noodles don’t get more delicious than this!
What ingredients are in Mee Goreng?
- Sauce: We’ll start by making an easy sticky and sweet sauce with kecap manis, tomato sauce (ketchup), dark soy, sesame oil, oyster sauce and rice vinegar. Basically all the most delicious sauces you can find, mixed together.
- Protein: We’ll use prawn cutlets (peeled), and marinated tofu pieces as our protein, although you can use any other meat or seafood you like to stir fry. Some alternatives include chicken, pork, beef or firm fish.
- Vegetables: We use baby corn, sugar snap peas and shallots. These are fresh and easy to prepare, however you can use any other combination of seasonal crisp vegetables.
- Egg roll: To make it feel like a real Malaysian dish we’ll make a quick and easy egg roll and add that in too.
The whole dinner is as simple as stirring together a sauce, frying the egg roll, cooking prawns, veggies, noodles and mixing through sauce, and dinner is done.
What does Mee Goreng taste like?
Mee Goreng is sweet and sticky, with a glossy soy ketchup sauce that has both dark soy and kecap manis.
What makes Mee Goreng taste so good?
The thing that makes Mee Goreng is the sauce. Mee Goreng tastes so delicious because it has the salty soy with the sweet tomato sauce (ketchup), as well as the sweet kecap manis flavour.
At the same time, one really important thing to remember when making Mee Goreng is to not over cook the vegetables or the noodles. You need to cook quickly and even if you think they might be undercooked, keep moving. You can always add a little more cooking time at the end, but you can't un-cook overcooked vegetables.
What's the difference between Nasi Goreng and Mee Goreng?
Nasi Goreng is a mainly Indonesian dish, made with soy sauce base, stir fried rice, and usually served with a fried egg on top. Mee Goreng is Malaysian and Indonesian, uses noodles and has a Kecap Manis (sweeter and stickier) sauce.
How to make Mee Goreng Noodles
1. Place a saucepan of water on to boil for our noodles.
2. Create a sauce by combining kecap manis, oyster sauce, tomato sauce, dark soy sauce, sesame oil and rice vinegar.
- 3 tablespoon kecap manis
- 2 tablespoon oyster sauce
- 2 tablespoon tomato sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon rice vinegar
3. Peel shallot and slice finely, lengthwise. Peel and chop garlic. Slice baby corn into 2 cm rounds. De-string sugar snap peas and slice lengthwise. Cut lime into wedges. If tofu isn’t already diced, cut into 1-2 cm cubes.
- 1 large shallot
- 3 cloves garlic
- 150g baby corn
- 200g sugar snap peas
- 1 lime
- 200g marinated tofu (e.g. honey soy)
4. Place noodles in boiling water and cook according to packet instructions. Drain when done.
Option to add your child’s noodles onto their plate now if they prefer them plain.
- 200g dried egg noodles
5. Place a large frying pan on high and add sesame oil. Mix egg then pour into the frying pan,tilting pan to spread evenly over the base. Once the egg is starting to form a frill, use your spatula to roll it. Remove to a chopping board and slice into 1 cm wide slices.
Option to add your child’s egg roll onto their plate now if they prefer it plain.
- 1 teaspoon sesame oil
- 2 eggs
6. Place the pan back on the heat, add more oil, then cook prawns for 1 minute each side, then add tofu and stir through.
- ½ teaspoon sesame oil
- 200g prawn cutlets (raw and peeled)
- 200g marinated tofu
7. Add shallots, garlic and vegetables, and sauté for a minute or two until tender.
Option to add your child’s prawn, tofu, corn and peas to their plate once sautéed if they prefer them plain.
- 1 large shallot
- 3 cloves garlic
- 150g baby corn
- 200g sugar snap peas
8. Option to add a little sauce to the side of your child’s plate if you are keeping theirs plain.
Add noodles and remaining sauce and cook for another minute, until noodles caramelise.
9. Add egg slices back in and toss.
10. For kids, serve noodles with prawns, tofu, veggies and egg slices.
To serve adults, top with crispy fried onions, chilli oil (opt.), and lime wedges.
- 2 tablespoon crispy fried onions
- 2 tablespoon chilli oil (opt.)
- 1 lime
Top tip
When making your egg roll, make sure your pan is really hot and has enough sesame oil in it so that the egg won’t stick. As soon as there is a frill on the egg, start to roll it in on itself, it will continue to cook as you do this.
Substitutions
- Alternative proteins - You can use any protein you want in this Mee Goreng recipe. You could use chicken, beef, pork, fish, simply swap out and make sure you adjust cooking times.
- Vegetarian - Skip the prawns and add more marinated tofu.
- Dairy Free - This dinner is dairy free.
- Gluten Free - Use gluten free noodles like rice noodles, and swap dark soy for a gluten free version. Replace Kecap Manis with GF dark soy and ½ teaspoon brown sugar, or make your own (which you can store in the fridge) using this recipe here.
Kid-Friendly Variations
- Option to serve plain noodles
- Serve sautéed prawns and vegetables without the sauce
- Skip the chilli oil and crispy onions
Equipment
You will need a saucepan, a stovetop, a frying pan.
More Stir Fry Recipes
If you like stir fries, you should try our
- Citrusy Beef and Broccoli Stir Fry with Lemongrass and Lime
- Juicy Pork Dan Dan Noodles
- Sticky and delicious Kung Pao Prawns
- Or classic Vegetable Pad Thai
Recipe
Mee Goreng Noodles
Equipment
- Saucepan
- Stovetop
- Frying pan
Ingredients
- 3 tablespoon kecap manis
- 2 tablespoon oyster sauce
- 2 tablespoon tomato sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon sesame oil 1.5 tablespoon total for the recipe
- 1 teaspoon rice vinegar
- 1 shallot large
- 3 cloves garlic
- 150 g baby corn
- 200 g sugar snap peas
- 1 lime
- 200 g marinated tofu e.g. honey soy
- 200 g dried egg noodles
- 1 teaspoon sesame oil 1.5 tablespoon total for the recipe
- 2 egg
- ½ teaspoon sesame oil 1.5 tablespoon total for the recipe
- 200 g prawn cutlets raw and peeled
- 2 tablespoon crispy fried onions
- 2 tablespoon chilli oil opt.
Instructions
- Place a saucepan of water on to boil.
- Create a sauce by combining kecap manis, oyster sauce, tomato sauce, dark soy sauce, sesame oil and rice vinegar.3 tablespoon kecap manis, 2 tablespoon oyster sauce, 2 tablespoon tomato sauce, 1 tablespoon dark soy sauce, 2 teaspoon sesame oil, 1 teaspoon rice vinegar
- Peel shallot and slice finely, lengthwise. Peel and chop garlic. Slice baby corn into 2 cm rounds. De-string sugar snap peas and slice lengthwise. Cut lime into wedges. If tofu isn’t already diced, cut into 1-2 cm cubes.1 shallot, 3 cloves garlic, 150 g baby corn, 200 g sugar snap peas, 1 lime, 200 g marinated tofu
- Place noodles in boiling water and cook according to packet instructions. Drain when done. Option to add your child’s noodles onto their plate now if they prefer them plain.200 g dried egg noodles
- Place a large frying pan on high and add more oil. Mix egg then pour into the frying pan, tilting pan to spread evenly over the base. Once the egg is starting to form a frill, use your spatula to roll it. Remove to a chopping board and slice into 1 cm wide slices. Option to add your child’s egg roll onto their plate now if they prefer it plain.2 egg, 1 teaspoon sesame oil
- Place the pan back on the heat, add oil, then cook prawns for 1 minute each side, then add tofu and stir through.200 g marinated tofu, 200 g prawn cutlets, ½ teaspoon sesame oil
- Add shallots, garlic and vegetables, and sauté for a minute or two until tender.Option to add your child’s prawn, tofu, corn and peas to their plate once sautéed if they prefer them plain.1 shallot, 3 cloves garlic, 150 g baby corn, 200 g sugar snap peas
- Option to add a little sauce to the side of your child’s plate if you are keeping theirs plain.Add noodles and remaining sauce and cook for another minute, until noodles caramelise.
- Add egg slices back in and toss.
- For kids, serve noodles with prawns, tofu, veggies and egg slices. To serve adults, top with crispy fried onions, chilli oil (opt.), and lime wedges.2 tablespoon crispy fried onions, 2 tablespoon chilli oil, 1 lime
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