Mee Goreng – spicy fried noodles

Mee Goreng

Mee Goreng


  • 3 cups cooked noodles
  • 2 tbsp chili sauce (Sriracha), or more to taste
  • 1 tbsp dark soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp salt (to taste)
  • 3 tbsp Hoisin sauce
  • 3 tbsp ketchup
  • 3 tbsp vegetable or canola oil
  • 2 tsp minced garlic
  • 1 cup skinned cut potatoes (1/2 inch cubes)
  • 1 cup extra firm tofu (1/2 inch cubes)
  • 1 cup broccoli
  • 1 cup shredded cabbage
  • 1 cup mung bean sprouts, rinsed
  • 1/2 tsp white pepper
  • 2 tbsp shao hsing wine (optional)
  • 2 tbsp scallions / spring onions, sliced


  1. Bring a large pot of water to a boil. Cook the noodles as per the instructions on the package, drain, and rinse with cold water and set aside
  2. In a small bowl or measuring cup, combine chili sauce, dark soy, sugar, salt, Hoisin sauce and ketchup. Stir to combine, and set aside
  3. In a large wok preheated over medium heat, add 1/2 tbsp oil and stir fry the potatoes (covered) till cooked and lightly brown and keep aside
  4. In the same wok, add some more oil and one-by-one stir fry tofu, broccoli and shredded cabbage and keep aside
  5. Turn up the heat to high and in the same wok, add the remaining oil, noodles, minced garlic, the chili sauce mix / combined paste and keep stirring until well combined
  6. Add all the vegetables and tofu and gently fold it all together and stir fry for 2-3 minutes till well combined and the sauce mostly uniformly coats vegetables and all
  7. Add bean sprouts, white pepper and spring onions and stir to combine
  8. Serve hot

Serves: 4

Inspiration source:

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