Entree: Singapore – Singapore Hawker Cuisine – Mee Goreng (Stir-fried seasoned noodles with egg, vegetables, and a savory-sweet sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 10 oz (280 g) fresh yellow egg noodles, separated
- 8 oz (225 g) shrimp, peeled and deveined
- 2 large eggs (approx. 100 g)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (9 g)
- 2 shallots, thinly sliced (60 g)
- 1 cup (70 g) shredded cabbage
- 2 cups (100 g) bean sprouts, rinsed
- 4 green onions, cut into 2-inch (5 cm) lengths (100 g)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) tomato ketchup
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) sambal oelek or to taste
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground white or black pepper
- 1 lime, cut into wedges for serving
- Fried shallots or chopped cilantro for garnish (optional)

Instructions

1. If using fresh noodles, loosen them under warm running water and drain. If they clump, separate gently with your fingers. Beat the eggs lightly in a small bowl.
2. Heat 1 tbsp (15 ml) oil in a large wok or skillet over high heat. Add the shrimp and stir-fry until just cooked through, about 1–2 minutes. Remove shrimp and set aside.
3. Add remaining 2 tbsp (30 ml) oil to the wok. Add the shallots and garlic and stir-fry until fragrant and beginning to soften, about 1 minute.
4. Push aromatics to the side, pour the beaten eggs into the wok, and scramble briefly until just set. Mix the eggs with the shallots and garlic.
5. Add the noodles, shredded cabbage, and bean sprouts. Toss vigorously to combine and heat through.
6. Stir together kecap manis, ketchup, light soy sauce, sambal, and sugar in a small bowl, then pour over the noodles. Toss continuously so the sauce coats the noodles evenly.
7. Return the cooked shrimp to the wok along with the green onions. Season with salt and pepper, and toss until everything is hot and well combined, about 1–2 minutes.
8. Transfer to serving plates, garnish with fried shallots or cilantro if using, and serve with lime wedges to squeeze over the noodles.