Mee Goreng
Indonesia and Malaysia's iconic fried noodle dish — yellow egg noodles stir-fried with prawns, tofu, potato, egg and bean sprouts in a dark, sweet-savoury sauce of kecap manis and sambal. Street stall staple across Southeast Asia.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Heat wok to smoking point. Add oil. Fry shallots and garlic 2 minutes until golden.
About 5 min
Add prawns; fry 2 minutes until pink. Push to the side. Add eggs; scramble into large curds.
About 11 min
Add the noodles; toss over very high heat for 2 minutes. Add kecap manis, soy sauce and sambal; toss thoroughly until every noodle is coated.
About 11 min
Add fried tofu, boiled potato and tomato wedges; toss 1 minute.
About 11 min
Add bean sprouts and spring onions; toss 1 minute — they should keep a slight crunch.
About 11 min
Serve immediately with extra sambal, lime wedges and crispy fried shallots on the side.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 32 g
- Carbs
- 64 g
- Fat
- 18 g
- Fibre
- 5 g
- Sugar
- 14 g
- Sodium
- 1200 mg
Contains: gluten, eggs, soy, shellfish
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Recipe by Boon Tools.