Mee Goreng

Name: Mee Goreng
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 400g yellow wheat noodles; 2 eggs; 100g firm tofu, cubed; 100g bean sprouts; 1 potato, boiled and cubed; 2 green onions, sliced; 2 tbsp tomato sauce; 1 tbsp chili paste; 1 tbsp soy sauce; 1 tbsp vinegar; 1 tbsp sugar; 3 cloves garlic, minced; 2 tbsp vegetable oil; Lime wedges; Fried shallots

Mee Goreng (MEE goh-RENG)

Indian-Style Fried Noodles

⏱ Prep Time 25 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 474 kcal

Springy yellow noodles wok-fried the Indian-Muslim way with tomato sauce, chili paste, tofu, egg, and vegetables, glazed in a tangy-sweet sauce that stains everything a vibrant orange-red.

Nutrition & Info

Protein 18.0g

Carbs 60.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ soy ⚠ eggs

Equipment Needed

wok wok spatula

Presentation Guide

Vessel: flat plate

Garnishes: lime wedge, fried shallots, sliced chili

Accompaniments: sambal, extra lime

Ingredients

400g yellow wheat noodles
2 eggs
100g firm tofu, cubed
100g bean sprouts
1 potato, boiled and cubed
2 green onions, sliced
2 tbsp tomato sauce
1 tbsp chili paste
1 tbsp soy sauce
1 tbsp vinegar
1 tbsp sugar
3 cloves garlic, minced
2 tbsp vegetable oil
Lime wedges
Fried shallots

Instructions

1
Heat oil in a wok over high heat. Fry garlic until golden.
2
Add tofu cubes and fry until golden on all sides. Add potato cubes.
3
Crack eggs into the wok, scramble briefly.
4
Add noodles, toss well, then add tomato sauce, chili paste, soy sauce, vinegar, and sugar. Stir-fry vigorously for 2-3 minutes.
5
Add bean sprouts and green onions, toss for 30 seconds.
6
Serve on a plate with lime wedges and fried shallots on top.

💡

Did You Know?

Mee goreng from Indian-Muslim stalls tastes completely different from Chinese or Malay versions — the use of tomato sauce and vinegar gives it a distinctly tangy character.

Chef's Notes

Equipment Tips

wok
wok spatula

Garnishing

lime wedge, fried shallots, sliced chili

Accompaniments

sambal, extra lime

The Story Behind Mee Goreng

Mee goreng is the signature dish of Singapore's Indian-Muslim hawker tradition, also known as Mamak cooking. Indian-Muslim traders and cooks adapted Chinese noodles with Indian spices and techniques, creating a fusion that is entirely Singaporean. The dish is closely associated with the Mamak stalls that serve as Singapore's late-night gathering spots.

🕐 Traditionally enjoyed dinner, supper 📜 Origins: Indian-Muslim hawker tradition, 20th century

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