Mee goreng, a quick and easy stir fried noodles recipe that’s great for lunch or dinner. Chewy noodles infused with spicy, tangy and savory flavors, and ready within 30 minutes!
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**Recipe originally published: February 9, 2022, Post updated: May 20, 2023
Mee goreng, which literally means (stir) fried noodles in Malay, is a classic dish that you can find almost anywhere in Malaysia. Be it in restaurants, hawker stalls, or night markets. It has a spicy, tangy and savory taste that can satisfy your hunger instantly.
There’s really no stipulation that prevents you to have this at any time of the day, even for breakfast or tea time! Growing up, there were plenty of times where I would wake up to a fresh pot of this made by my mom, readily available for anyone to help themselves to a serving or two.
Quick and easy mee goreng version
The thing with an authentic mee goreng recipe though is the use of dried chili paste, known as cili boh (aka cili kisar or cili giling), which can take quite a bit of time to prep. I would normally make a huge batch of the paste to freeze since it’s the base for quite a lot of Malaysian recipes. Except, there will be periods of time when I’ll have to make do once I run out.
That’s where this recipe comes in. This simple and easy version of the mee goreng is one that I’ve learned from my mother-in-law. It uses only three ingredients for the sauce: sweet soy sauce, dark soy sauce, and Sriracha.
It may not be as authentic, but it’s definitely just as delicious. And it will be ready to be plated within 30 minutes!
ingredients you’ll need
(For full ingredient measurements, please proceed to the recipe card below.)
- Onion
- Garlic
- Small cabbage
- Yellow noodles/noodle of choice: I used canton noodles.
- Salt (optional)
- Green onions (for garnishing)
Sauce
how to make mee goreng (stir fried noodles)
- Boil noodles per package instruction and rinse under cold water to stop the cooking process.
- In a bowl, make the sauce by mixing the the ingredients until well combined.
- In a medium sized wok/pan, heat up oil over medium heat and sauté onions and garlic for a minute.
- Add cabbage and continue sautéing for another minute before adding noodles.
- Pour in the sauce and stir until well combined for 2-3 minutes.
- Taste for seasoning, add salt if needed. Garnish with green onions and serve. Enjoy!
Notes for Mee Goreng (Stir Fried Noodles)
- Noodles – Traditionally, we use yellow mee when making mee goreng. However, I just used what I had on hand which happens to be canton noodles. But you can substitute this with any noodle of your choice.
- Do not overcook the noodles or you will get soggy noodles.
- Toppings – Add whatever protein you want by pan frying it first, remove then add it back into the pan with the noodles. Some popular options are prawn, squid, firm tofu, or even fried bean curd.
- Do not cook on too high heat or the sauce will be burnt and become bitter.
Here are other Malaysian recipes for you to try:
- Malaysian Chili Pan Noodles
- Malaysian Curry Laksa
- Hainanese Chicken Rice
- Chinese Crispy Lemon Chicken
- Sambal Telur (Eggs with Sambal)
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Mee Goreng (Stir Fried Noodles)
Ingredients
- 1/2 onion sliced
- 2 cloves garlic sliced
- 1/4 small cabbage julienned
- 2 servings yellow noodles/noodle of choice I used canton noodles
- salt optional
- green onions for garnishing
Sauce
- 3-4 tbsp sweet soy sauce see notes
- 2.5 tbsp Sriracha see notes
- 2 tbsp dark soy sauce
Instructions
- Boil noodles per package instruction and rinse under cold water to stop the cooking process.
- In a bowl, make the sauce by mixing the the ingredients until well combined.
- In a medium sized wok/pan, heat up oil over medium heat and sauté onions and garlic for a minute.
- Add cabbage and continue sautéing for another minute before adding noodles.
- Pour in the sauce and stir until well combined for 2-3 minutes.
- Taste for seasoning, add salt if needed. Garnish with green onions and serve. Enjoy!
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