Mee Goreng Melayu Recipe: Malay Style Fried Noodles with Sambal

What Is Mee Goreng Melayu?

Mee Goreng Melayu, or Fried Noodles in Malay Style, is slightly different from Hokkien Mee, where Dark Soy Sauce is the base. In the Malay style Mee Goreng recipe, Sambal (Chilli Paste) is widely used along with a few sauces to enhance the flavour.

The result is a spicy, savoury, wok tossed noodle dish with tender chicken, golden fish cakes and fresh, crunchy greens. When you are in a mood for simple cooking, this recipe is a wonderful choice.

History and Origin of Mee Goreng

Mee goreng simply means fried noodles in Malay, and the dish sits at the crossroads of Southeast Asian food history. Noodles, and the art of stir frying them over a roaring flame, travelled to the Malay Archipelago with Chinese traders and migrants who settled in port towns across what is now Malaysia, Indonesia and Singapore.

Over generations, every community that cooked the humble wok noodle made it its own. Malay kitchens welcomed chilli, sambal and sweet soy sauce (kicap manis), Indian Muslim hawkers gave us the tomato and chilli sauce tinged Mamak style, and Chinese kitchens held on to their dark soy sauce and smoky wok flavour.

That is why the spelling travels as freely as the recipe: Mee Goreng in Malaysia and Singapore, Mie Goreng or Mi Goreng in Indonesia. Each version tells you a little about the street, the hawker and the family it came from.

Mee Goreng Melayu leans on sambal for its heat and depth, while Hokkien Mee relies on dark soy sauce. It is everyday food in Malaysia, found at roadside stalls, morning markets and family tables alike.

My Nostalgia and Memory

A trip to the grocery store is usually incomplete without a pack of Hokkien Mee/Mee Kuning, the Yellow Egg Noodles.

And when my daughter is back home, I make sure to prepare Mee Goreng or Bihun recipes. Or at least we end up with Instant Mee Goreng packets. Let us just say my pantry always has a backup plan.

All About Mee Kuning: Hokkien Noodles and Yellow Egg Noodles

Mee Kuning, the Yellow Noodle, is usually thick, round and yellow in colour. They are fresh, soft, medium sized Egg Noodles. We can find them at Asian grocery stores in the refrigerated section or at wet markets.

Fresh Mee Kuning is prepared with Wheat Flour, Palm Oil and Salt. I always feel that even the Mee Kuning packet is oily. While I was mentioning this during a random talk, my friend Santhini suggested that I blanch it twice.

This way, some of the extra fat coating the noodles is removed, at least to an extent.

Best Substitutes for Mee Kuning

You can always substitute it with any other dried noodle variety. Dried Egg Noodles, commonly marketed as Chow Mein Noodles, are one of the best alternatives to yellow noodles, and even Spaghetti can be used to prepare this Mee Goreng Melayu.

Cook the noodles as per the pack instructions and then use them in the recipe.

Why You Will Love This Recipe

• One Wok Wonder: Everything comes together in a single wok, so cleaning up is as easy as the cooking.
• Sambal Powered Flavour: Sambal Tumis and a few sauces give a spicy, savoury depth that dark soy sauce alone cannot.
• Flexible Noodles: Fresh Mee Kuning, chow mein noodles or even spaghetti all work beautifully.
• Springy, Not Soggy: Blanching the noodles and keeping the sambal base thick means every strand stays separate.
• Make It Yours: Swap the chicken for prawns, or use both, and adjust the heat to suit your spice level.

Recipe Overview

• Cuisine: Southeast Asian, Malaysian
• Recipe Type: Main Course, Noodles
• Spice Level: Moderate
• Yields: 1 Large Wok of Fried Noodles
• Servings: 3 to 4 Portions
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 20 to 30 Minutes
• Cooking Time: 20 to 30 Minutes
• Total Time: 40 to 60 Minutes

How to Cook Mee Goreng Melayu: Step by Step Guide

Ingredient List

For the Noodles and Toppings:

• 500 g Hokkien Noodles or Yellow Egg Noodles (Mee Kuning)
• ½ cup Chicken Breast Meat, cut into small pieces
• 2 Eggs
• ½ cup Fish Cakes or Soft Tofu
• A few shreds of Cabbage
• A few shreds of Carrot

For the Sambal Stir Fry Base:

• 3 cloves Garlic, finely chopped
• 1 Fresh Red Chilli, finely chopped
• 2 to 3 tbsp Sambal Tumis
• 1 cube Chicken Stock Powder
• 1 tsp Pepper Powder
• 2 tbsp ABC Sauce (Kicap Manis) or Dark Soy Sauce
• 3 tbsp Peanut Oil
• 1 tsp Sugar (optional)
• Salt, to taste

To Garnish:

• 1 handful Bean Sprouts (Taugeh)
• 1 handful Sawi (Mustard Greens), Choy Sum or Bok Choy
• A few Spring Onions

To Serve:

• Lime Wedges
• Extra Sambal Tumis
• Fried Onions (Bawang Goreng)

Method: Detailed Cooking Instructions

Step 1: Prepare the Noodles and Vegetables

1. Shred the Cabbage and cut it into thin strips.
2. Peel, wash and cut the Carrots into thin strips.
3. If using Yellow Noodles, dip them in hot water for a few minutes. Drain and discard the water, then allow the noodles to drain well in a Colander.
4. Finely chop the Garlic Cloves and fresh Red Chilli and keep aside.

Pro Tip: My friend Santhini's trick works: if the noodles feel oily, blanch them twice. It strips away some of the extra fat coating each strand.

Step 2: Pre Cook the Toppings

1. Heat a small frying pan with Oil and shallow fry the Fish Cakes or Tofu. Keep aside.
2. Beat the Eggs slightly with a pinch of Salt and scramble them. Keep aside.
3. Shallow fry the Chicken Pieces with a pinch of Salt until they are cooked.

Pro Tip: Cooking each topping separately keeps it seasoned and golden, and stops the wok from turning watery later.

Step 3: Sizzle the Sambal Base

1. Heat Oil in a Wok and saute the finely chopped Garlic Cloves and Red Chilli until the garlic turns aromatic.
2. Add Sambal Tumis, Chicken Stock Powder, Pepper Powder, ABC Sauce or Dark Soy Sauce and Sugar (if using). Give a quick stir.
3. Saute on a high flame for a few minutes.

Pro Tip: Make sure the Sambal and Sauce mix is not watery before the blanched noodles go in, or the Mee Goreng Melayu can turn soggy.

Step 4: Toss in the Noodles and Toppings

1. Add the shallow fried Fish Cakes or Tofu, Chicken Pieces, scrambled Eggs and Carrots. Cook for a while.
2. Add the blanched Yellow Noodles and gently mix until all the ingredients are combined.
3. Mix until the Sambal and Sauces coat every Noodle strand. Taste and add Salt only if needed.
4. Cook on a high flame for about 2 to 3 minutes.

Pro Tip: Keep the flame high and toss gently. The stock cube and sauces are already salty, so taste before you add more Salt.

Step 5: Finish and Serve Hot

1. Finally, add the shredded Cabbage, shredded Sawi or Choy Sum, Spring Onions and a handful of Bean Sprouts (Taugeh).
2. Immediately switch off the flame.
3. Serve Mee Goreng Melayu hot with Bawang Goreng (fried onions), a wedge of Lime and an extra serving of Sambal Tumis.
4. Just before eating, squeeze the wedge of Lime.

Pro Tip: Add the greens and bean sprouts last and switch off straight away, so they stay bright and crunchy.

Pro Tips and Notes

• Thick Sambal Base: Ensure that the Sambal and Sauce mix is not watery while adding the blanched noodles, as it can make Mee Goreng Melayu soggy.
• Spice Level: Adjust the spiciness to suit your spice level by increasing or reducing the Sambal Tumis and fresh Red Chilli.
• Sambal Swap: You can substitute Sambal Tumis with fresh Sambal Paste. Saute it well until fragrant and follow the rest of the steps.
• Noodle Choice: I have used fresh Yellow Noodles (Mee Kuning) in this recipe. Dried noodles or Spaghetti work too, cooked as per the pack instructions first.
• Sweetness: Adding Sugar is purely optional. ABC Sauce (Kicap Manis) on its own gives a bit of sweetness to the dish, so adjust accordingly.
• Prawns: You can add Prawns instead of Chicken pieces, or use both in your recipe.

Serving Suggestions

• The Classic Trio: Serve piping hot with Bawang Goreng, a lime wedge and extra Sambal Tumis on the side.
• Top It Up: A fried egg with a runny yolk on top turns it into a proper Malaysian supper.
• Crunch and Cool: Pair with prawn crackers and a tall glass of iced lime juice or teh tarik.

Storage Suggestions

• Refrigeration: Cool within 2 hours of cooking and store in an airtight container for up to 3 days. Keep the lime and fried onions separate.
• Freezing and Thawing: Fried noodles are best fresh, as bean sprouts and greens turn limp and noodles soften after freezing. If you must, freeze the plain noodles and chicken without garnish for up to 1 month and thaw overnight in the refrigerator.
• Reheating: Toss in a hot wok or pan for 3 to 4 minutes with a splash of water until piping hot. In a microwave, cover and heat for 1 to 2 minutes, stirring halfway. Reheat only once.

FAQ

What is Mee Goreng Melayu?
Mee Goreng Melayu is Malay style fried noodles, where yellow Hokkien noodles are stir fried with sambal tumis, sauces, chicken, fish cakes, eggs and fresh greens. The sambal gives it a spicy, savoury flavour.

What is the difference between Mee Goreng Melayu and Hokkien Mee?
Hokkien Mee uses dark soy sauce as its base, while Mee Goreng Melayu relies on sambal along with a few sauces to build its flavour.

Which noodles are best for Mee Goreng Melayu?
Fresh Mee Kuning (Hokkien or yellow egg noodles) is best. Dried egg noodles sold as chow mein noodles, or even spaghetti, work well too once cooked as per the pack instructions.

How do I stop Mee Goreng from turning oily or soggy?
Blanch the noodles, twice if they feel oily, and drain them well. Keep the sambal and sauce mix thick rather than watery before adding the noodles, and cook on a high flame.

Can I make Mee Goreng Melayu without Sambal Tumis?
Yes. Use fresh sambal paste instead, and saute it well until fragrant before following the rest of the steps.

Is Mee Goreng Melayu halal, vegetarian or gluten free?
As written, this recipe has no pork or alcohol, so it can be prepared halal when you use halal certified chicken, fish cakes and sauces. It is not vegetarian because of the chicken, eggs and fish cakes, and not gluten free because of the wheat noodles.

Is Mee Goreng Melayu suitable for kids?
The spice level is moderate, so reduce the Sambal Tumis and fresh red chilli to suit younger palates.

Recipes You Might Like From My Blog

• Sambal Tumis Recipe: The fiery chilli base that gives this noodle dish its soul.
• Mee Goreng Recipe with Fresh Sambal Paste: Another way to fry noodles, built on freshly ground sambal.
• More Noodles Recipes: A whole bowl of slurpable ideas for your next wok night.

Wok Tossed Memories on a Plate

Some dishes are born in restaurant kitchens, and some are born in the happy rush of a daughter's homecoming. This Mee Goreng Melayu carries a little of both: the roar of a hot wok, the aroma of sambal and a plate that empties faster than it was filled.

Cook it once, and let the lime and fried onions finish the poem. Then wander through my Malaysian recipes and noodle collection, because there is always another pot, another wok and another memory waiting to be stirred.