A classic delicacy in the region, Mee Goreng boasts umami-packed flavours, this simple and versatile dish can be easily prepared by stir-frying noodles with fresh ingredients such as crunchy vegetables, chicken and egg.

Mee Goreng (Fried Noodles)


  • 4-5 tbsps Salam Kicap Manis Pedas (to taste)


  • 2 tbsps cooking oil
  • 2 cloves garlic (minced)
  • 2 bulbs red onions (chopped)
  • 300g boneless chicken breast (cut into strips and lightly seasoned with salt)
  • 150g fish cake (thinly sliced)
  • 3 pieces dried beancurd (cut into pieces) 
  • 2 large eggs (lightly beaten) 
  • 500g thick yellow noodles (rinsed and drained)
  • 1 cup bean sprouts or shredded cabbage


  • Coriander
  • 1 large red chilli (cut into pieces) 
  • 1 hard-boiled egg (cut into slices) 
  • Sliced cucumbers
  • Tomato wedges
  • 1 lime (cut into halves)


  1. Heat cooking oil in wok or skillet, stir fry garlic and red onions till fragrant. Toss in chicken, fish cake, dried beancurd and stir-fry till fragrant.
  2. Crack in eggs and scramble, then toss in yellow noodles to cook through.
  3. Add Kicap Manis Pedas, stir to combine ingredients well. Use a spatula to loosen noodles if needed.
  4. Add in bean sprouts and quickly stir for a minute. Dish out, garnish with coriander, sliced chillies, sliced eggs, sliced cucumbers and tomato wedges. Squeeze over with lime juice and serve hot.