When I go to mamak stalls, I sometimes order mee goreng (fried noodles). Most of the time, the noodles are cooked in slightly dark coloured gravy due to the use of dark soya sauce. As for me, I have not been able to replicate the same type of mee goreng probably because I do not use the same type of ingredients.

I do, however, have my own recipe for mee goreng in which I use yellow noodles, tomatoes, fried beancurd, bean sprouts, chinese mustard (sawi), onions, garlic and fried fish cake (see photograph on right for ingredients used). If I have left over fried chicken, I will also put it in for extra flavour.

My mee goreng is basically sweet, sour and hot in taste as I use tomato and chilli ketchup. Do try it as it is not difficult at all.

This is my recipe for Mee Goreng


  • 500 grammes of yellow noodles
  • 1 large onion (chopped)
  • 3 bulbs garlic (minced)
  • 2 cups of bean sprouts (remove root)
  • 200 grammes of chinese mustard (sawi) (cut into bite sizes)
  • 2 pieces hard beancurd (cut into strips)
  • 1 large tomato (cut into 8 wedges)
  • 2 large eggs
  • 2 pieces fried fish cake (cut into strips) (you can also use any form of pre-cooked meat eg. fried chicken, fried beef, etc)
  • 3 pieces lime (halved)
  • 4 tablespoons of cooking oil (preferably palm oil)
  • 1 cup warm water


  • 3 tablespoons of tomato ketchup
  • 2 tablespoons of chilli ketchup
  • 1 teaspoon of light soya sauce


Fry beancurd strips in wok till golden brown. Remove from oil.

Whilst the oil is still hot, fry the onions, garlic and fish cake strips (or meat) till fragrant. Add eggs and stir fry till eggs are semi-cooked. Add noodles gradually whilst stirring. (Cook at high heat to ensure noodles do not stick on wok)

Having stir fried the noodles for about 1 to 2 minutes, add fried beancurd strips and cut tomatoes. Continue to stir fry, add beansprouts and sauce (adjust amount of ketchup to taste). Add a little bit of water to keep noodles moist.

After 1 to 2 minutes, add chinese mustard and stir for 1 minute (chinese mustard cooks fast and gets limp easily in yellow noodles).

Serve with a squeeze of lime.

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  1. 1
    February 3rd, 2007 at 10:51 am

    Is ‘chinese mustard’ the same as ‘kiam chye’?

  2. 2
    February 5th, 2007 at 9:24 am

    simcooks : This is your famous “choi sum” (in cantonese) or “chai sim” (in hokkien) veg.

  3. 3
    February 5th, 2007 at 11:14 am

    I see! I know ‘chai sim’! I should have guessed from your picture. Doh! It’ll be so weird to put ‘kiam chye’ into Mee Goreng LOL!

  4. 4
    February 5th, 2007 at 11:41 am

    simcooks : LOL! Yeah…the mee goreng would turn out rather funny. LOL!


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