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Mee Goreng

Part A

2-3 tablespoons tomato sauce           
1-2 tablespoons light soya sauce      
4 green chillies, sliced          
4 red chillies, sliced                
4 small potatoes; boiled, skinned and cut into wedges               

Oil for frying
1 onion, sliced finely
2 tomatoes, cut into wedges
225 g (8 oz) Chinese cabbage cut into 5 cm (2 in) lengths
455 g (16 oz) bean sprouts
340 g ( 12 oz) fresh yellow noodles
4 eggs
Light soya sauce
2 tablespoons crispy shallots*
6 small local limes, halved


1.     Heat iron wok till smoky. Put in 2 tablespoons oil , and fry onion slices till soft and transparent.

2 .     Lightly toss in tomatoes and Chinese cabbage .

3 .     Add bean sprouts and noodles and stir for1 minute .

4.     Toss in [A] and mix well .

5.     Push noodles to one side of wok. Add 2 tablespoons oil and scramble eggs (two at a time) with a sprinkle of light soya sauce. Mix egg and noodles thoroughly.

6.    Add paste for noodles (see below) according to taste. Stir mixture over a very high heat for 1 minute. Remove to serving plate .

7.     Garnish with crispy shallots, and local limes .


1 tablespoon sugar    
    1 teaspoon salt     [B]

    225 g (8 oz) onions       
    55 g (2 oz) dried chillies      [C]
    4 cloves garlic           
    1 tablespoon shrimp paste   

    340 ml (12 fl oz) oil
    55 g (2 oz) dried anchovies


1.     Grind [C] till fine.
2.     Heat 115 ml (4 fl oz) oil in pan ; fry anchvies over a moderate heat till crisp . Drain and pound coarsely.
3.     In a clean pan, heat remaining oil. Stir in [C] and fry till fragrant and oil comes through. Add B. Lower the heat; add the pounded anchovies. Cook for 2-3 minutes, remove to a bowl. Use as required. Store the remainder in a freezer.

Fry noodles over a very high heat to keep the bean sprouts crunchy and to prevent the noodles from becoming soggy.