How to make Seafood Mee Goreng, or Singapore Malay-style spicy stir fried noodles
Today we’re making Mee Goreng, or Fried Noodles, Singapore Malay Style. This is a classic noodle stir fry dish and I’m making mine my favourite way – with lots of gorgeous seafood. You can make this with any of your favourite protein. I have a simpler recipe here, but this is a levelled up and still easy version.
Key Ingredient for Mee Goreng: Dried Chilli Paste
Dried Chilli Paste is also known as cili kisar or cili boh. In this recipe, I used store-bought dried chilli paste because I did receive a couple of messages asking about them. They are the same, but depending on the brand, will have added salt and sometimes even vinegar. I prefer to make my own, but these are extremely convenient to have around. Simply keep track of salt levels. In this recipe, I did not add extra salt since the ready made version already has salt in it.
In the more Western parts of the world, it may not be as easy to find ready-made dried chilli paste. Look out for Sambal Oelek instead. Sambal Oelek is made with fresh red chillies, but it will work in the recipe as well.
This is a popular brand of Sambal Oelek that you can use. I found this other brand as well, and it sounds like a more delicious choice as it has lime juice – which will add an amazing brightness to the dish.
What Type of Proteins to Use For Seafood Mee Goreng?
In this recipe, of course I used seafood. Specifically, squid, prawns and fishcakes or fishballs.
You can use any protein of choice! I would always simply use whatever proteins I would like to clear in the fridge. Sliced chicken or beef, sausages, fried tofu – these are all excellent additions to Mee Goreng. No proteins? No problem! I love Mee Goreng without proteins too.
Want a vegan Mee Goreng? Skip the meat, eggs and oyster sauce – I guarantee you will still have a delicious, fully vegan yet fulfilling plate!
What Type of Noodle to use for Mee Goreng
I used fresh yellow Hokkien noodles, which are the standard noodle type to use for Mee Goreng. Other types of noodles include vermicelli and rice noodles. You can even use spaghetti or any other pasta noodles. This is an ultra versatile recipe.
Watch How to Make Seafood Mee Goreng
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Seafood Mee Goreng Recipe
4
servings10
minutes15
minutesHow to make Seafood Mee Goreng, or Singapore Malay-style spicy stir fried noodles
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Ingredients
400g Yellow Noodles
1 tbsp Oyster Sauce
1 tbsp Dark Sweet Soya Sauce or Kicap Manis
1 tbsp Tomato Ketchup
2 cloves Chopped Garlic
1/2 a medium Onion
8 Prawns or Shrimps
80g or 1 Squid
50g Fishcake or Fishballs
2 Eggs
4-5 stalks of leafy vegetables (such as Bok Choy)
Salt, to taste
Sugar, to taste
2-3 tbsps water, if needed
2 tbsps Oil to Cook
Directions
- To a pan, add oil. Once hot, pour in the dried chilli paste. Saute the dried chilli paste over low heat until the oil splits. This is when the paste has dried down, and the surrounding oil has turned red.
- Toss in onions and garlic next. Saute until fragrant.
- Add seafood and saute. Not for long, just until surface of the prawns turn pink.
- Add noodles next, along with oyster sauce, dark sweet soy sauce and tomato ketchup. Give everything a good toss.
- Push noodles to one side. Add oil if your wok needs it, and add eggs. Scramble the eggs and toss with the noodles. If noodles are getting dry, add a couple tablespoons of water.
- Add vegetables, and season with salt and sugar if needed. Noodles are done once vegetables wilt.
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Is this the first dish in Singapore?