Mee goreng

Mie goreng, also known as bakmi goreng, is an often spicy fried noodle dish, originating from Southeast Asia, common in Indonesia.

PREP TIME-15 minutes
COOK TIME-10 minutes
TOTAL TIME-25 minutes


Sauce (A)

  • 23g (1.5 tbsp) sweet soy sauce
  • 20g (4tbsp) dark soy sauce
  • 10g (2tbsp) oyster sauce
  • 60g (4tbsp) ketchup
  • 75g (5tbsp) chilli sauce
  • 1/2 tsp ground white pepper
  • 1 tbsp curry powder
  • 30ml (2 tbsp) water

Others (B)

  • 450g yellow noodles
  • 3 tbsp cooking oil
  • 3 cloves garlic, coarsely chopped
  • 1 small onion (70g), thinly sliced
  • 75g chicken breast meat, cut into thin slices
  • 150g choy sum
  • 100g cabbage, thinly sliced
  • 150g firm tofu
  • 1/2 tomato (50g), diced
  • 1 small potato (70g), diced and boiled until soft
  • Sambal and bird’s eye chili (to adjust spiciness)
  • 3 eggs
  • 1/2 teaspoon salt
  • One lime for juice and decoration

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    1. Blanch the mee in boiling water for fifteen seconds. Drain and set aside.
    2. Combine all the ingredients in .
    3. Heat some cooking oil in the wok. Saute the onion and garlic until aromatic.
    4. Add the chicken bread meat and season with salt. Fry until it is cooked and slightly brown.
    5. Stir-fry the choy sum and cabbage with some oil and season with salt. Add some water if it is too dry.
    6. When the vegetables turn soft, return the chicken meat to the wok. Then add the tofu, tomatoes, potatoes, and the sauce .
    7. Add the yellow noodles, combine with all the ingredients in the wok. Add some water if it is too thick.
    8. Turn up the heat to medium/high, stir-fry for a minute.
    9. Reduce the heat to low. Then push the noodles to one side of the wok. Add some more oil to the wok and crack the egg on it.
    10. Spread out the egg with the spatula and slowly fold into the noodles. It will be sticky, so continuous stirring and flipping are necessary. Remove and served with a wedge of lime.