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Mee Goreng

A quick and flavorful Malaysian/Indonesian stir-fried noodle dish loaded with vegetables and a savory-sweet sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indonesian, Malaysian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz egg noodles cooked and drained
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 onion sliced
  • 1 carrot julienned
  • 1 bell pepper sliced
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet soy sauce kecap manis
  • 1 tablespoon chili sauce adjust to taste
  • 2 green onions chopped
  • 1 lime cut into wedges for serving

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Cook the egg noodles according to package instructions until tender, then drain and set aside.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat for 1 minute.
  3. Add the minced garlic and sliced onion, sauté for 2-3 minutes until the onion is translucent.
  4. Add the julienned carrot and sliced bell pepper, cook for 3-4 minutes until just tender.
  5. Add the drained noodles to the skillet, tossing for 1-2 minutes to combine with the vegetables.
  6. Stir in the soy sauce, sweet soy sauce, and chili sauce, cooking for 1 minute until the noodles are evenly coated.
  7. Fold in the bean sprouts and chopped green onions, cooking for an additional minute.
  8. Remove from heat and transfer to plates, serve immediately with lime wedges.

Notes

For added protein, toss in cooked shrimp or chicken during the noodle step. Adjust chili sauce to taste and serve with lime wedges for brightness.