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Mee Goreng is one of the most popular fried noodle dishes in Malaysia and Indonesia. This Indian Mamak Mee Goreng recipe is authentic, easy and so good!
Mee Goreng Recipe
Mee Goreng means fried noodles in Malaysian language.
In Malaysia, you can find this noodle dish in the market, or by the roadside.
They are sold by street vendors or hawkers, especially Indian-Malaysia.
This mee goreng recipe is the Indian or Mamak version.
Indian Mamak Mee Goreng
Many Indians in Malaysia are Muslim, and they are called Mamak locally.
Indian-style fried yellow noodles are commonly found in Malaysia.
It’s spicy, savory, sweet and tangy, with toppings such as fried bean curd, boiled potato and squid.
It is really delicious.
You can serve mee goreng with sambal for that extra hint of spice and flavor.
Ingredients
Ingredients For Indian Mee Goreng
This easy homemade recipe calls for the following ingredients.
If you are in Malaysia or Asia countries, it will be very easy to find the ingredients at a local market.
If you are in outside of Malaysia, you can find the ingredients in Asian grocery stores.
- Yellow noodles. These noodles are yellow in color and coated with oil.
- Squid
- Egg
- Lime
- Potato
- Fried firm tofu
- Lettuce
- Garlic
- Bean sprouts
- Cooking oil
Ingredients For Chili Paste And Sauce
- Soy sauce.
- Dark soy sauce or kecap manis.
- Tomato ketchup.
- Sugar
See the recipe card for full information on ingredients.
How To Make Mee Goreng
It’s very easy to make this noodle dish.
First, you need to make the chili paste.
Next, prepare all the topping and ingredients and mix the seasonings together to make the sauce.
The last step is to fire up a wok and cook the noodles with the toppings and sauce.
Frequently Asked Questions
This recipe is only 493 calories per serving.
Other Recipes You Might Like
Mee Goreng is usually served on its own as a meal. If you love street food, you will like these recipes below:
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Other Malaysian Recipes You Might Like
Mee Goreng
Ingredients
- 2 1/2 tablespoons cooking oil
- 2 cloves garlic, minced
- 1 potato, boiled, peeled, and sliced
- 3 pieces fried bean curd , or fried firm tofu , cut into pieces
- 4 squid, cleaned and cut into rings
- 1 lb (500g) yellow noodles, rinsed and drained
- 2 large eggs
- 1 cup bean sprouts, rinsed and drained
- lettuce leaves, sliced, for garnishing
- 1 lime, cut into wedges
Chili Paste:
- 10 dried red chilies
- 1 1/2 tablespoons cooking oil
- 1 tablespoon water
Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce , or kecap manis
- 3 tablespoons tomato ketchup
- sugar, to taste
Instructions
- Combine all the ingredients for the Chili Paste and blend well using a food processor.
- Heat a wok and add the chili paste. Stir-fry until the oil separates from the chili. Set aside.
- In a small bowl, combine all the ingredients for the Sauce. Set aside.
- Heat a wok on high heat and add 2 tablespoons of cooking oil. Add the garlic, 3 tablespoons of chili paste, potatoes, bean curd, and squid. Stir-fry until fragrant. Add the yellow noodles and the sauce, then continue stirring. Push the noodles to the side of the wok.
- Add the remaining 1/2 tablespoon of cooking oil and crack the eggs on top of the oil. Scramble the eggs and mix them in with the noodles. Add the bean sprouts and stir quickly for about 1 minute.
- Dish out the noodles and garnish with sliced lettuce leaves and lime wedges. Squeeze some lime juice over the noodles before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Sireesha. Amazing! I love vegetable noodles, curd noodles and maggi noodles. It looks so delicious and tasty. In my free time I used to make all these recipes. Thanks for sharing great recipes blog.
Hi,
Can you please give the recipe for cuttlefish that the mamak adds to his mee goreng? I notice that this is cooked separately and he adds it in when he’s frying the noodles. It’s not squid as mentioned in your recipe. I believe he soaks the dried cuttlefish and cooks it separately.
I just made this!! I had some left over Roast chicken instead of shrimp and also added some fried shallots It took 10 mins to cook, which is quicker then the time it would have taken me to go and get take away!!! Also tastes just as delicious!!
Thank you for the recipe.
My wife and I lived in Brunei and sorely miss our Malay veg restaurant we’d frequented.
Thanks again.
Lucia,
Welcome to Rasa Malaysia. I am away from home, so I have to make do with what I can get in the US in terms of ingredients, etc. so I have to be creative with my cooking some time.
I loved Edgecumb Road Mee Goreng, but I couldn’t find them anymore as they moved a long time ago. If you know, do tell. :)
totally agree with you that mee goreng is darn delicious! i eat it at least once every week during my office lunch hour. i esp. love the famous bangkok mee goreng.
well i don’t cook so have to rely on outside food.
thanks for dropping me a line via my blog. i enjoy reading your blog – my 2 passion – penang and food! – is in your blog! definetely going to bookmark your blog and visit it regularly from now on.
Looks very yummy indeed! I’m going to try the cincaluk tomorrow. Hopefully it turns out good:)
Looks very yummy indeed! I’m going to try the cincaluk tomorrow. Hopefully it turns out good:)
Sure look yummy. Can’t wait for you to post the recipe.
fatcat
Haven’t had that in a while…I think the Edgecumb Road Mee Goreng is the best. Used to eat them…but they have since moved and don’t know where they go. :(