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Malaysian mee goreng with tofu, egg, bean sprouts, scallions and lime wedges on a plate.

Malaysian Mee Goreng Recipe

Mee goreng is a Malaysian fried noodle dish made with yellow noodles, tofu, egg, bean sprouts and a savory spicy sauce. This mee goreng recipe uses a homemade mee goreng sauce with chili paste, soy sauce, sweet soy sauce and ketchup for the familiar Malaysian style finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Cuisine: Malaysian
Ingredients Method Notes

Ingredients
 

  • 14 ounces (400g) fresh yellow wheat noodles
  • 7 ounces (200g) firm tofu, cubed
  • 2 tablespoons neutral oil, plus more for frying if needed
  • 2 eggs, lightly beaten
  • 2 cloves garlic, finely chopped
  • 1 small shallot, thinly sliced
  • 1 cup (100g) shredded cabbage
  • 1 cup (100g) bean sprouts
  • 2 scallions or Chinese chives, cut into short lengths
  • 1 lime, cut into wedges
For the Mee Goreng Sauce
  • 2 tablespoons sambal oelek or chili paste
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons tomato ketchup
  • 1 teaspoon oyster sauce
  • 1/4 cup (60ml) water or stock
  • 1/2 teaspoon sugar
Optional Garnishes
  • Extra lime wedges
  • Sliced red chili
  • Fried shallots

Method
 

  1. Separate the fresh noodles gently so they are ready for the wok.
  2. Pat the tofu dry and fry it in a little oil until golden. Set aside.
  3. Mix all the mee goreng sauce ingredients in a bowl.
  4. Heat the oil in a wok or large skillet over high heat.
  5. Add the garlic and shallot and stir-fry briefly.
  6. Add the cabbage and toss for a short time.
  7. Push everything to one side and add the beaten eggs. Scramble lightly.
  8. Add the noodles and the mee goreng sauce.
  9. Toss until the noodles are evenly coated and heated through.
  10. Add the tofu, bean sprouts and scallions or chives.
  11. Toss again just until the sprouts start to soften.
  12. Serve immediately with lime wedges and any extra garnishes.

Notes

  • A wok is best because the noodles need quick, high-heat cooking. A large skillet will still work, but don’t crowd it or the noodles will steam instead of fry.