Mee Goreng
Savor the irresistible flavors of Mee Goreng, a beloved Southeast Asian stir-fried noodle dish that’s bursting with vibrant ingredients and bold seasonings. This easy-to-make recipe features springy yellow wheat noodles, succulent shrimp, and crunchy vegetables like bean sprouts and choy sum, all tossed in a rich, savory blend of soy sauce, sweet soy sauce, oyster sauce, and the Indonesian classic, kecap manis. Aromatics like garlic, shallots, and red chili lend a fragrant heat, while scrambled eggs add a satisfying layer of texture. Perfectly balanced with optional garnishes like crispy fried shallots and a squeeze of lime for a zesty finish, this 30-minute dish brings street food authenticity straight to your kitchen. Ideal for busy weeknights or weekend indulgence, Mee Goreng is a crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 400 grams Yellow wheat noodles
- 200 grams Shrimp
- 4 cloves Garlic, minced
- 2 Shallots, thinly sliced
- 1 Red chili, sliced
- 2 Eggs
- 100 grams Bean sprouts
- 150 grams Choy sum, cut into 2-inch pieces
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons Kecap manis
- 2 tablespoons Oil
- 2 tablespoons Fried shallots (optional for garnish)
- 2 Lime wedges (for serving)
Instructions
Prepare the noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of oil in a large wok or frying pan over medium-high heat.
Add the minced garlic, shallots, and sliced red chili. Stir-fry for 1-2 minutes until fragrant.
Add the shrimp to the pan, and cook until they start turning pink, about 2-3 minutes.
Push the shrimp and aromatics to one side of the wok. In the cleared space, add the remaining oil and crack the eggs.
Scramble the eggs lightly, allowing them to cook through. Once done, mix with the shrimp and aromatics.
Add the choy sum and bean sprouts to the pan, stir-frying for another 2 minutes until the vegetables start to wilt.
Add the cooked noodles to the wok, stirring well to combine with the other ingredients.
Pour in the soy sauce, sweet soy sauce, oyster sauce, and kecap manis. Mix well, ensuring all noodles are coated evenly with the sauces.
Continue stir-frying for another 3-5 minutes until the noodles are heated through.
Transfer the mee goreng to serving plates. Optionally, garnish with fried shallots.
Serve immediately with lime wedges on the side for an added citrusy kick.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 5213 mg | 227% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 41.6 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 503 mg | 39% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
