Quick & Easy Mee Goreng
Thick chewy egg noodles stir fried in a sweet and savoury sauce with pork belly, shrimp, fish cakes and veggies. This quick and easy mee goreng is ready in 30 minutes with simple ingredients. Better than takeout, saving you money!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz egg noodles (thick kind)
- 3/4 cup pork belly (sliced into 1-cm wide pieces)
- 1 cup fish cakes (sliced into 1/4-inch thick pieces)
- 1 cup jumbo shrimp (peeled and deveined)
- 3 cloves garlic (minced)
- 2 large eggs (beaten)
- 2 cups Chinese chives (chopped into 1-inch segments)
- 2-3 cups bean sprouts (washed and strained)
- 3 tbsp kecap manis (or sweet soy sauce (or substitute with dark soy sauce and add 2 tsp of sugar))
- 2 tsp sesame oil
- 5 tbsp ketchup
- 2 tbsp oyster sauce (or vegetarian stir fry sauce)
Instructions
- 1
In a large pot or deep pan filled with boiling hot water, bring to boil and blanch your noodles just until loosened about 20-30 seconds and strain immediately.
- 2
In a small bowl, combine noodle sauce ingredients and set aside.
- 3
In a large pan on medium heat, fry pork belly until golden crispy brown, about 5 minutes.
- 4
Next add garlic and sauté for 10 seconds or until fragrant.
- 5
Toss in shrimp, fish cakes and cook until the shrimps become mostly pink.
- 6
Sweep your ingredients to the side of the pan. Pour in beaten eggs to scramble them and toss with the other ingredients.
- 7
Throw in garlic chives and bean sprouts and cook until the veggies have wilted a bit.
- 8
Toss in noodles with noodle sauce until it's incorporated with the other ingredients. Remove pan off heat and transfer noodles to a large serving plate and enjoy!