Mee Goreng


Mee Goreng, a fried noodle dish popular in Malaysia and Indonesia, is one of the most popular dishes. This Mamak Mee Goreng dish is real, simple, and delicious!

To say something is Mee Goreng is to say something is fried noodles in Malay. At the market or on the side of the road, you’ll discover this food. Street vendors or hawkers, particularly those from India and Malaysia, sell them.

The Indian or Mamak variety of mee goreng is what you’ll find here.

Mamak, the Malay term for Muslim Indians, is the local term for the large number of Muslim Indians living in Malaysia.

In Malaysia, fried yellow noodles based on Indian cuisine are a regular sight.

Among its many ingredients are fried bean curd, boiled potatoes, and even squid.

It’s a real treat.

It’s easy to find the ingredients in a local market if you’re in Malaysia or other Asian countries. Outside of Malaysia, Asian grocery stores carry the following ingredients.

There are just 493 calories in one serving of this meal.


  • 400 g of rinsed and drained yellow noodles
  • 3 pieces of fried bean curd
  • 4 squid
  • 2 1/2 tablespoons of cooking oil
  • 2 cloves of minced garlic
  • 1 boiled, peeled, and sliced potato
  • 2 large eggs
  • 1 cup of bean rinsed and drained sprouts
  • lettuce leaves


  • 10 dried red chilies
  • 1 1/2 tablespoons of cooking oil
  • 1 tablespoon of water


  • 2 tablespoons of soy sauce
  • 2 tablespoons of dark soy sauce
  • 3 tablespoons of tomato ketchup
  • Sugar


  1. To make Chili Paste, combine all of the ingredients in a food processor and pulse until smooth.
  2. In a heated wok, add the Chili Paste and stir-fry until the oil separates from the paste. Set aside for later.
  3. Into a small bowl, combine all sauce ingredients, stirring until well-combined. Set away for the future.
  4. 2 tbsp of oil should be added into a wok and bring it to a boil. Pour in the garlic, chili paste, potatoes, bean curds, and squid and mix well. Cook until aromatic, stirring frequently. Stir in the yellow noodles and the sauce and keep going until everything is mixed together. Toss the noodles to one side of the wok and remove them from the heat.
  5. Eggs should be cracked on top of the remaining 1/2 tablespoon of oil. Mix the noodles with the scrambled eggs. Stir in the bean sprouts for only about a minute after they’ve been added.
  6. Sliced lettuce and lime wedges should be garnished on each serving. Before serving, drizzle the noodles with lime juice.

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