overhead of a Mee goreng (asian noodles) on a white plate with egg, chillies and lime slices

Saucy Asian Noodles

This Mee Goreng comes packed with flavour from lashings of soy sauce, kecap manis, oyster sauce and sweet chilli sauce.
Course Dinner
Cuisine Asian, Indonesian
Keyword better than takeout, Fakeaway, noodles, Quick and Easy
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Author Nicky Corbishley


  • 2 tbsp vegetable 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
  • 17.5 oz (500g) cooked yellow noodles
  • 1.5 cups (150g) fresh bean sprouts (mung bean sprouts)
  • 1 large bunch of spring onions (scallions) chopped into 1 inch (2.5cm) pieces

For the sauce:


  • 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


  • Heat the oil in a large wok until hot. Add the sliced shallots, and fry for a 2-3 minutes until browned. Remove from the work with a slotted spoon and place on kitchen paper to absorb any excess oil.
  • Turn down the heat to medium and add the mushrooms to the remaining oil. Cook for 2-3 minutes until lightly browned.
  • Add the garlic and cook for 30 seconds, stirring often.
  • Add the white cabbage and cook for 3 minutes, until starting to soften.
  • 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.
  • Add the beansprouts and spring onions and toss together.
  • Add the kecap manis, soy sauce, oyster sauce, sweet chilli sauce and white pepper. Toss everything together and cook for a 2-3 minutes until the chicken and noodles are hot throughout.
  • Serve the mee goreng topped with the fried shallots, wedges of hard boiled egg, fresh coriander (cilantro), sliced chillies, chilli flakes and slices of lime.


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 up the heat?

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 per serving (6 servings for this recipe) including listed garnishes.

Nutritional Information

Calories: 394kcal | Carbohydrates: 48g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 135mg | Sodium: 1030mg | Potassium: 565mg | Fiber: 5g | Sugar: 18g | Vitamin A: 677IU | Vitamin C: 51mg | Calcium: 87mg | Iron: 3mg
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