Hello, food lovers! Today, I’m excited to share a recipe that’s close to my heart and a true staple in Singaporean cuisine: Mee Goreng. This spicy, stir-fried noodle dish is a favorite among locals and a must-try for anyone wanting to explore the rich flavors of our vibrant food scene. Let’s dive into this quick and easy recipe that you can whip up in no time!

Egg on top! Go you good thing.   How do you have yours?

Ingredients

• 200g yellow egg noodles (or any preferred noodles)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, sliced
• 1-2 red chilies, sliced (adjust to your spice preference)
• 100g shrimp, peeled and deveined (or tofu for a vegetarian option)
• 100g chicken breast, thinly sliced (optional)
• 1 cup bean sprouts
• 2 green onions, chopped
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• Salt and pepper, to taste
• Lime wedges, for serving
• Fried shallots, for garnish
• Coriander leaves, for garnish

Instructions

1. Cook the Noodles: Start by cooking the yellow egg noodles according to the package instructions. Drain and set aside.
2. Prepare the Wok: Heat the vegetable oil in a large wok over medium-high heat. Add the minced garlic and sliced onion, stirring until they become fragrant and translucent.
3. Add the Proteins: Toss in the shrimp and chicken (if using). Stir-fry until they are cooked through, about 3-4 minutes. If you’re using tofu, sauté until golden brown.
4. Spice it Up: Add the sliced red chilies and the cooked noodles to the wok. Pour in the sweet soy sauce, soy sauce, and chili sauce. Stir well to combine all the ingredients and ensure the noodles are evenly coated with the sauce.
5. Incorporate the Vegetables: Toss in the bean sprouts and chopped green onions. Stir-fry for another 2-3 minutes until everything is heated through.
6. Season to Taste: Taste and adjust the seasoning with salt and pepper as needed.
7. Serve: Transfer the Mee Goreng to serving plates. Garnish with fried shallots and fresh coriander leaves. Serve with lime wedges on the side for an extra zing!