I love a quick noodle stir fry dish, and this Mee Goreng comes packed with flavour from lashings of soy sauce, kecap manis, oyster sauce and sweet chilli sauce. A great go-to for a spicy quick Friday night dinner.
This spicy Asian noodles recipe was inspired by my dad, who spent part of his childhood in Singapore. His time over there gave him a real taste for the spicy, saucy noodle/rice dishes Singapore is famous for, and he came back with a repertoire of lip smackingly good dishes that he passed on to me.
Table of Contents
📋 Ingredients
You can be pretty inventive with what you add into this dish. I opted for some leftover cooked chicken, mushrooms and crispy onions. I also like to serve with sliced hard boiled eggs. That’s what my dad did, so I’m sticking with it! I’ve listed lots of ingredient swaps further down in the post too.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- First we fry the shallots until lightly browned, then remove from the wok and put to one side to use as a topping later.
- Fry the mushrooms in the wok, then add garlic and white cabbage and fry together before adding cooked chicken and fresh yellow noodles.
- Cook for a few minutes, tossing everything together in tongs, then add beansprouts and spring onions. After that we add in kecap manis, soy sauce, oyster sauce, sweet chilli sauce and white pepper and toss it all together again until heated through.
- Serve the mee goreng topped with wedges of hard boiled egg, fresh coriander (cilantro), sliced chillies, chilli flakes and slices of lime.
Pro Tip
Want to increase the heat level?
Add some freshly chopped chillies or dried chilli flakes when you add in the cabbage, or you can add in a spoonful of Sambal Oelek or sriracha instead.
There are lots of variations of this dish, depending on the region or the additional ingredients used. Mine is a basic Mee Goreng – or Mie Goreng as it’s sometimes known.
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Pin It🍽️ What to serve it with
- Hard boiled (or slightly jammy) eggs
- Hot sauce – such as sriracha. Sweet Chilli Sauce is is great with it too!
I could eat these fried noodles all day long!
🍲 More delicious noodle dishes
? Frequently Asked Questions
Yes! You can make the mee goreng (without the garnishes), then cool, cover and refrigerate for up to a day.
Reheat in a wok with a splash of oil over a medium-high heat until piping hot throughout. Add in a good splash of water to loosen it up if the noodles are sticking.
Serve with fresh garnishings.
Yes, leave out the chicken or swap for a suitable vegetarian alternative such as tofu.
Replace the oyster sauce with vegetarian oyster sauce (available in most large supermarkets).
I sometimes like to add in fried chorizo, crispy bacon or some tiny garlicky prawns.
Leftover cooked beef or pork also work great instead of chicken.
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Spicy Mee Goreng (fried noodles)
Ingredients
- 2 tbsp oil
- 2 shallots peeled and sliced thinly
- 5 mushrooms sliced
- 2 cloves garlic minced
- ½ white cabbage thinly sliced
- 2 cooked chicken breasts roughly shredded/sliced
- 500 g (17.5 oz) cooked yellow noodles
- 150 g (1 1/2 cups) fresh bean sprouts (mung bean sprouts)
- 1 large bunch of spring onions (scallions) chopped into 1 inch (2.5cm) pieces
For the sauce:
- 4 tbsp kecap manis
- 3 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Thai sweet chilli sauce
- ¼ tsp white pepper
Garnishings:
- 2 hard boiled eggs peeled and sliced into halves or quarters
- small bunch fresh coriander (cilantro) cilantro, roughly torn
- 1 red chilli I use mild fresno chillies, sliced
- ¼ tsp chilli flakes
- 1 lime sliced
Instructions
- Heat the oil in a large wok until hot. Add the sliced shallots, and fry for 2-3 minutes until browned. Remove from the work with a slotted spoon and place on kitchen paper to absorb any excess oil.2 tbsp oil, 2 shallots
- Turn down the heat to medium and add the mushrooms to the remaining oil. Cook for 2-3 minutes until lightly browned.5 mushrooms
- Add the garlic and cook for 30 seconds, stirring often.2 cloves garlic
- Add the white cabbage and cook for 3 minutes, until starting to soften.½ white cabbage
- Add in the chicken and noodles and cook for 3-4 minutes, tossing everything together using a set of tongs, until hot. You can add an extra splash of oil or a splash of water if it’s starting to look a little dry.2 cooked chicken breasts, 500 g (17.5 oz) cooked yellow noodles
- Add the beansprouts and spring onions and toss together.150 g (1 1/2 cups) fresh bean sprouts (mung bean sprouts), 1 large bunch of spring onions (scallions)
- Add the kecap manis, soy sauce, oyster sauce, sweet chilli sauce, and white pepper. Toss everything together and cook for 2-3 minutes until the chicken and noodles are hot throughout.4 tbsp kecap manis, 3 tbsp dark soy sauce, 2 tbsp oyster sauce, 2 tbsp Thai sweet chilli sauce, ¼ tsp white pepper
- Serve the mee goreng topped with fried shallots, wedges of hard-boiled egg, fresh coriander (cilantro), sliced chillies, chilli flakes, and slices of lime.2 hard boiled eggs, small bunch fresh coriander (cilantro), 1 red chilli, ¼ tsp chilli flakes, 1 lime
Video
Notes
Can I make it ahead?
Yes! You can make the mee goreng (without the garnishes), then cool, cover and refrigerate for up to a day.Reheat in a wok with a splash of oil of a medium-high heat until piping hot throughout. Add in a good splash of water to loosen it up if the noodles are sticking. Serve with fresh garnishings.
Can I make it vegetarian?
Yes, leave out the chicken or swap for a suitable vegetarian alternative such as tofu.Replace the oyster sauce with vegetarian oyster sauce (available in most large supermarkets).
Ingredient swaps/additions
I sometimes like to add in fried chorizo, crispy bacon or some tiny garlicky prawns.Leftover cooked beef or pork also work great instead of chicken.
Want to increase the heat level?
Add some freshly chopped chillies or dried chilli flakes when you add in the cabbage, or you can add in a spoonful of Sambal Oelek or sriracha instead. Nutritional information is approximate, per serving (this calculation is based on the recipe making 4 servings)Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in Feb 2020. Updated May 2025 with some housekeeping
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This is an excellent dish. I recommend adding ginger and 5-spice blend.
Kitchen Sanctuary is my favourite cooking site. Thank you, Nicky!