Prep 15 m
Cook 10m



    600 gms yellow noodles

    100 gms chicken or prawns 

    50 gms beansprouts, sliced cabbage and bok choy

    1 tbsp salt, or to taste

    Splash of olive oil 

    For the red sauce

    20 gms dried red chillies 

    60 gms shallots 

    5 garlic cloves, minced

    1/4 cup water

    2 eggs

    For the seasoning sauce

    4 tbsp dark sweet soy sauce

    4 tbsp tomato ketchup

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Ingredient Substitution Guide



1. Blend together dried chillies, shallots and garlic with a little bit of water so it is a paste.

2. In a pan, add olive oil and saute the dried chilli paste first. Stir fry over low heat until it cooks. It is ready when the oil has separated and floats on top. Add more oil if required at this point so it doesn't become dry.

3. Add in dark sweet soy sauce and tomato ketchup. Stir through and keep to one side.

4. In a wok or large frying pan, add oil. Once hot, add in protein of choice and let it cook. Add in cabbage next, and let wilt.

5. Scramble in eggs.

6. Toss in noodles, leafy vegetables, and red sauce together till well combined.

7. Stir-fry to mix through. Add in a splash of water if it gets dry.

8. The mee goreng is done when the noodles are hot and red.

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