Recipe: Mee Goreng (Malay-style fried yellow noodles)

Today, I am sharing the recipe which I wrote for my guest post on The Beesley Buzz last month as part of the WORLDFOODS International Fusion Recipe Swap Challenge.The dish I chose to showcase was mee goreng, a much-loved Malay-style fried noodle dish which can be eaten anytime of the day.

For the challenge, we were required to incorporate WORLDFOODS sauces into a favorite or typical dish from our country and I have chosen the "WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste". Having used this sauce before to make fried rice, I was confident that it would taste good in the mee goreng recipe too.

For mee goreng, we usually use thin yellow noodles, however a good substitute if you cannot find yellow noodles where you are is spaghetti. Other ingredients that we can find in mee goreng is chicken strips, prawns, fish cake as well as vegetables such as choy sum and cabbage. The WORLDFOODS paste includes garlic, dried chillies, shallots, onions, turmeric and tomato paste hence the noodles is fragrant with a slight spicy kick. If you prefer it spicier, then add in more chilli paste.

Mee goreng is commonly served with a fried egg, or you can also have it with a spicy egg sambal. Enjoy the recipe!

Mee goreng (Malay-style fried yellow noodles)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 12 minutes
Serves 2-3

Ingredients
300g yellow noodles
2 heaped tbsp WORLDFOODS Indonesian Fried Rice 'Nasi Goreng' Paste
2 cloves garlic, finely chopped
2 tbsp cooking oil
2 fish cakes
80g chicken breast, sliced
3 stalks choy sum
1 cabbage leaf
10-12 prawns
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp cili giling (chilli paste) (optional)


1. In a large saucepan or wok over medium high heat, add the oil and garlic, and cook for 1 1/2 minutes, until fragrant and lightly browned.

2. Add chicken and cook for 2-3 minutes, then add the WORLDFOODS paste and fry for a further 1 minute, until fragrant. If adding chilli paste, you can add it at the same time as the WORLDFOODS paste. Add the fish cakes and cook for another minute.

3. Add the noodles, and toss until evenly coated with the sauce. Add the choy sum greens, cabbage and prawns, and season with dark and light soy sauce. Cook for another 2-3 minutes, until greens, prawns and noodles and cooked through.

4. Serve immediately with some sambal at the side.

Note: You can substitute the yellow noodles with spaghetti. Cook the spaghetti until 80% cooked, then add in as you would if using yellow noodles.

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*This recipe was featured on Asian Food Channel's Facebook page on 10 December 2014.