Mee Goreng

Quick Answers

Mee Goreng: Step by Step

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1. Blanch the noodles in boiling water for 1 minute, drain and loosen. Mix the kecap manis, soy sauce and chilli sauce.

   Mark done Start 1 min timer

2. Heat the oil in a wok over high heat. Fry the garlic and shallot for 30 seconds, add the prawns and fry for 2 minutes.

   Mark done Start 30 sec timer

3. Push to one side, scramble the eggs in the space, then fold everything together.

   Mark done

4. Add the noodles, choi sum and sauce and toss for 3 minutes. Serve with the lime wedges.

   Mark done Start 3 min timer

Tips That Matter

• Blanch the noodles only briefly.
• Mix the sauce before you start.
• If your hob runs hot, work quickly.
• Finish with lime.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serve It With

Fried shallots · Sliced chilli · Cucumber · Iced tea

Leftovers and Storage

Best eaten at once. Keeps in the fridge for 1 day; reheat in a hot pan.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.