Comments on: Mee Goreng Recipe (Spicy Fried Noodles)

By: cookingrookie

cookingrookie — Mon, 18 Feb 2013 07:51:35 +0000

I just made this for dinner today. I used different veggies, whatever was in the freezer, but I made exactly the same sauce, and it was really yummy :-). Thanks for the recipe. You have a wonderful site!

By: JLeonrd

JLeonrd — Wed, 17 Oct 2012 04:07:14 +0000

If we are to talk about authentic mee goreng then i think that it originates from somewhere North of Malaysia which is probably mamak-influenced. The original mamak version had boiled potatoes, tomatoes and tofu all thrown into the hot wok with chilli paste, soy sauce and ketchup. Ask your parents and see if they can recall such a dish. My all time fave mee goreng was from the 90s on Jalan Riong, next to the NST office. The Indian guy there used to fry his cili boh while waiting for customers; i think that was the reason for his really delicious noodles. I could eat two plates of of his for lunch sometimes. Pity he’s no longer there.

By: aderline

aderline — Tue, 18 Sep 2012 07:24:57 +0000

i love mee goreng chinese because i love it

By: Jackson Wong

Jackson Wong — Sat, 11 Aug 2012 08:28:12 +0000

My sister is cooking this for us tonight!

By: james lum

james lum — Tue, 10 Jul 2012 13:07:57 +0000

good recipe but i think adding more meat would bring more taste out:)

By: FoodandWineMaven

FoodandWineMaven — Mon, 19 Mar 2012 02:45:26 +0000

Also, I tried a bunch of different fresh Chinese egg noodles and I liked this one best:
Mon Sing Noodle Co.
ENRICHED EGG NOODLE
Got it at New May Wah in San Francisco.

By: FoodandWineMaven

FoodandWineMaven — Sun, 18 Mar 2012 22:33:23 +0000

This is one of my husband’s favorite dishes from his time living in Singapore so I tried your recipe. The major missing component was tomato (the ketchup was not enough). I added an entire large can of Muir Glen peeled whole roasted tomatoes, cut in chunks, including the liquid.

I also felt the proportions were off of noodles to other ingredients. I think that’s because the 2 cups of noodles cook to a much larger volume. I added chunks of pork tenderloin, more large shrimp, and next time I will add more cabbage and bean sprouts, etc.

Thanks for the recipe!

By: Garry

Garry — Thu, 09 Jun 2011 14:55:29 +0000

This story reminds me of my stay in KL back in 1993/94. We had a rented condo in KL Plaza and ate most nights on the hawker stalls. I fell in love with the food there, but particularly the mee goreng, nasi goreng and my almost daily breakfast, roti canai. This paratha like bread served with a cocoanut gravy was so simple but tasty and cheap with my teh terik each day. I was curious to find out how it was made, so one day I approached a hawker in the food court in BB Plaza to ask if he would show me how to make it. Like your story, he didn’t speak English and I didn’t speak Malay, but we sure had a great time making roti canai. He found it quite comical that an ex-pat would want to learn something like that. As it turned out, there were only about 4 or 5 ingredients and super simple, but the swinging part is an acquired skill. Roti canai I believe is translated as “swung bread” which refers to the skill of tossing the roti overhead to get it large enough to layer in the ghee (clarified butter) and repeatedly refold it to get the fluffy consistency of a cross between a croissant and a flat-bread. It is a fond memory of my stay in KL.

By: Annamarie Jewel

Annamarie Jewel — Fri, 08 Apr 2011 22:57:46 +0000

Just tried this recipe. Very good. I added a bit of lemon juice and sesame oil to lighten up the flavors, it worked really nicely.

By: NG Z

NG Z — Tue, 14 Dec 2010 03:46:40 +0000

I think you should try Mee Goreng @ Bangkok Lane, Penang.
Wow!
Haha, they also included in this video I saw yesterday.
http://www.facebook.com/video/video.php?v=110441442360278&oid=168708906477143&comments