:: Birthday (and other days) Mee Goreng

mee goreng 2


I love Mee Goreng.

Granted it’s not a simple dish, but it is super delicious and all those elements ensure it’s packed with flavour and a total crowd pleaser. If you are a vegetarian you can omit the chicken and fish cake and it will STILL be amazingly good. If you are gluten intolerant, you can switch out to some fat rice based noodles. If you are allergic to prawns (like Ari) don’t add the prawns – and if you are on a budget you can omit the prawns too. It’ll STILL be yum.

We made this dish a couple of weeks ago for Rin’s birthday. It was delicious on the night, but it’s also super delicious the next day too. Leftovers often are, right?

I first ate Mee Goreng back in the late 80s at The Penang Coffee House in Hawthorn with Dure and David (Rin’s grandparents) and Brendan (Rin’s dad).  If you don’t know, Rin is my eldest daughter.

Back then, The Penang was owned by Danny and Honey. I can not even begin to tell you how wonderful the food was (Tamarind Fish Curry TO DIE FOR! Mee Rebus that would make you weak at the knees!) Luckily, you can still find Danny cooking here now all these years later (and the food is still super good!)

But back to my Mee Goreng. I am sure it’s not a patch on Danny’s but we love it anyway!  It’s evolved over the years into a bit of a hybrid – a little bit of Dure, a little bit of Veggie Bar and a little bit of a nod to The Penang too. Here’s how to make it.

Remember you can fancy this up in your own way, to suit your own tastes too! Go nuts!

Mee Goreng

(Scroll to the end of this post for a simpler ‘shopping list’ of ingredients)

1 chicken breast, sliced
1 tablespoon of light soy
2 tablespoons of dark soy
1 tablespoon of brown sugar
Mix these soys and sugar together.
Marinate the chicken in this mixture while you prepare the rest of the dish

optional: a handful or two of peeled, raw prawns

400g hokkien noodles
150g of fish cake (from your Asian grocer) sliced
150g of fried bean curd (from your Asian grocer) cut into cubes
2 handfuls of bean sprouts
1 large potato, peeled and diced
1 large brown onion, sliced
3 cloves of garlic, crushed

1 inch piece of ginger, grated

1/2 cup of tomato sauce
2 tbsp of light soy
2 tbsp of water or stock
1 tbsp of curry powder

mix these 4 together


10 shallots – peeled and sliced and fried in 1/2 cup of oil until golden
1/2 iceberg lettuce, thinly sliced
3 small tomatoes, cut into quarters
1 lime, quartered and 1 lemon quartered
coriander – washed well and chopped
2 tbsp canola or vegetable oil


Prepare all your ingredients as detailed. Your kitchen will look like an amazing Asian restaurant for a little while!
1. Heat a large wok. Add 2 tbsp of oil. Add the onion and cook until soft and golden.  Add the potato and fry until it’s nice and tender.
2. Meanwhile…
Boil the kettle. Put the noodles in a large bowl. Cover them with the boiling water to get them softening up.
3. Now back to the wok…
Add the chicken, garlic and ginger (and prawns if you are using those) to the potato/onion mix. Stir fry for 2 or 3 minutes. Then add the fish cake and bean curd as well. Fry for another minute.
4. Add the tomato sauce/soy/curry powder mix to the wok, toss the ingredients well, cooking it all together for a minute or so.
5. Add 1/2 the bean sprouts. Toss! Toss!
6. Add the (drained) noodles. Toss, making sure the noodles are coated and the ingredients are well distributed and everything is mixed up nicely.
To serve:
Tumble the noodles and friends onto a huge platter. Garnish with the remaining bean sprouts, golden fried shallots, the lettuce, fresh tomatoes, coriander and citrus quarters. (Just pile it all on top and around the edges of the platter!)
I like to sprinkle with some cracked black pepper too, to add some extra bite.
Serve to your happy dinner companions with icy cold wine or beer or mineral water with fat wedges of lemon in it!
Simpler list of ingredients
(to cut and paste into ‘notes’ or similar when you go shopping!)
1 chicken breast, sliced
optional: a handful or two of peeled, raw prawns
2/3 cup canola or vegetable oil
3 tablespoons of light soy
2 tablespoons of dark soy

1 tablespoon of brown sugar

1/2 cup of tomato sauce
2 tbsp of water or stock
1 tbsp of curry powder
400g hokkien noodles
150g of fish cake (in a packet from the fridge at your Asian grocer)
150g of fried bean curd (in a packet/container from the fridge at your Asian grocer)
2 good handfuls of bean sprouts
1 large potato
1 large brown onion
3 cloves of garlic

1 inch piece of fresh ginger

10 shallots
1/2 iceberg lettuce
3 small tomatoes
1 lime
1 lemon
bunch of coriander


  1. Oh my yumminess. I love all the asian noodles. love love love. But, I think I’m just rubbish at making Asian food. I should try this though. Who knows – maybe I could break my bad Asian streak and have yummy mee goreng when ever I wanted. THAT would be amazing. This recipe looks amazing.

  2. those look so yum, great job! I love mee goreng too, had it way too often than I’m willing to admit haha, guilty. I went to Penang last year and their mee goreng are a little different than any other places in Malaysia, I love those, very addictive.

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