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Mee Goreng (Indian Fried Noodles)

This is another of the must-have item during my visit home in August. I can’t wait for three more months. So Mrs Leong’s cook book came to the rescue again.


Paste for Noodles:

Mee Goreng:


To prepare paste for noodles:

  1. Grind shallots, garlic, chillies, and shrimp paste into a fine paste.
  2. Heat oil in a shallow pan, add the paste and fry until fragrant.
  3. Add sugar, salt, and msg. Continue to cook for another 3 minutes. Turn off heat and set aside.

To fry noodles:

  1. Mix tomato ketchup, soy sauce, and chilli in a small bowl. Set aside.
  2. Cook noodles according to package directions. Rinse with cold water. Set aside.
  3. Heat wok till smokey hot, add oil and sliced onions. Fry until soft and translucent.
  4. Add Chinese mustard greens and cabbage. Stir fry until the vegetable starts to wilt.
  5. Add noodles, potatoes, tofu cubes, and ketchup mixture. Toss until noodles are coated evenly with ketchup mixture.
  6. Push noodles to the side of the wok.
  7. Add 4 Tbsp oil to the middle of the wok. Toss in cherry tomato halve and eggs. Drizzle 1/2 Tbsp soy sauce over eggs. Scramble until eggs are half cooked.
  8. Cover scrambled eggs with noodles. Add 4 Tbsp paste for noodles.
  9. Turn up heat. Toss and stir fry until paste is evenly distributed.
  10. Remove to a serving plane and garnish with crispy shallots and lime wedges.