This post has been updated with new photos. Indian mee goreng is the Malaysian version of fried yellow noodles.
This “Indian” version is sold by Indian-Malaysian hawkers—a great street food noodle dish that is sure to stir up your appetite.
It’s been a busy week and I haven’t had much time to cook. However, food is food; you have to satiate your hunger regardless of how busy you are.
I wanted to prepare something not overly complicated yet different tonight so I cooked up this nice serving of Indian Mee Goreng, which is fried yellow noodles commonly found in Malaysia, and the word “Indian” basically means that they are prepared by Indian-Malaysian hawkers.
In any case, mee goreng is always made with yellow noodles, which are available at Asian or Chinese food stores.
Sour, spicy, sweet, and tangy come through in this Indian mee goreng recipe. I love the fried bean curd, potato, and squid (a substitute for baby octopus or cuttlefish). It is really delicious. Enjoy!
How Many Calories Per Serving?
This recipe is only 522 calories per serving.
Indian Mee Goreng Recipe
Sour, spicy, sweet, and tangy come through in this Indian mee goreng recipe. I love the fried bean curd, potato, and squid. It is really delicious.
- cooking oil
- 2 cloves garlic, chopped
- 3 tablespoons chili paste or to taste, recipe below
- 1 lb yellow noodles, rinsed
- 3 pieces dried bean curds, cut into pieces
- 1 potato, boiled, peeled, and sliced
- 2 eggs
- 4 squids, cleaned and cut into rings
- 1 handful bean sprouts
- lettuce leaves, for garnishing
- 1 lime, cut into wedges
- 2 tablespoon soy sauce
- 2 tablespoon dark soy sauce or kecap manis
- 3 tablespoon tomato ketchup
- sugar and salt to taste
- Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and "tumis", stir fry the paste until the oil separates from paste. Set aside.
Heat the wok and pour in the cooking oil. Add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curb pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Add some cooking oil and then crack the eggs. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.
Indian Mee Goreng is Malaysian dish. Created by Mamak (Indian-Muslim in Malaysia), this version cannot be found in India.