Mee Goreng


Serves: 4
Prep Time: 15 minutes
Cook Time: 8 minutes

Mee Goreng


3 tbsp of vegetable oil
2 garlic cloves, minced
1 shallot, thinly sliced
100g whole peeled prawns
300g thick egg noodles
3 eggs, beaten
50g firm fried tofu, sliced
into 1cm thickness
100g bean sprouts
½ bunch of spring onions
1 long red chilli, deseeded and sliced

½ tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp kecap manis
2 tbsp tomato sauce
1 tbsp sugar



  • Turn down heat slightly and add in 1 tbsp of oil and allow to heat up. Add in the garlic and shallot and sauté until fragrant. Add in the prawns and cook for 1 minute. Remove and set aside.


  • Bring the wok up to heat, add in the rest of the oil and the noodles tossing to warm through. Push the noodles to one side and add in the eggs. Allow the eggs to cook halfway through before coating it through the noodles.


  • Add in the tofu, bean sprouts, spring onions and chilli and toss to warm through.


  • In a small mixing bowl, combine all the ingredients for the sauce.


  • Add the beansprouts and cooked prawns to the Wok with the spring onions. Combine with the noodles.


  • Place the sauce in with the noodles. Cook tossing for 30 seconds before turning the heat off.


  • Serve with some slices of cucumber and tomatoes.