Home » Singapore Cooking » Indian Mee Goreng Recipe – Indian Fried Noodles Recipe

Indian Mee Goreng Recipe – Indian Fried Noodles Recipe

Indian Mee Goreng Recipe - Indian Fried Noodles Recipe

Indian Mee Goreng Recipe – Indian Fried Noodles Recipe

Although noodles were brought to Singapore by the Chinese, all the other ethnic groups have enthusiastically adopted and adapted them to suit their tastes. This spicy dish—which you cannot find in India—is well-balanced by the sweetness of fresh tomatoes and tomato sauce.

Ingredients :

  • 4 tablespoons oil
  • 1 cake firm or pressed tofu (250 g/ 8 oz total), drained and cubed
  • 6-8 dried chillies, cut into lengths and soaked in warm water to soften, then ground to a paste, or 3-5 tablespoons chilli powder
  • 5 cloves garlic, minced
  • 1 teaspoon belachan (dried prawn paste)
  • 150 g (5 oz) boneless chicken or lamb, thinly sliced
  • 150 g (5 oz) medium fresh prawns, peeled and deveined
  • 400 g (12 oz) fresh yellow wheat noodles (Hokkien mee)
  • 2 cups (200 g) chye sim, washed and sliced
  • 2 tablespoons soy sauce
  • 3 tablespoons tomato ketchup
  • 1/2 teaspoon salt
  • 1/2 cup (125 ml) chicken stock or 1/4 teaspoon chicken stock granules dissolved in 1/2 cup (125 ml) hot water
  • 2 eggs, beaten
  • 1 onion, diced
  • 1 tomato, diced, or 2 tablespoons tomato puree
  • 1 red finger-length chilli, sliced
  • 1 green finger-length chilli, sliced
  • 2 cups (150 g) bean sprouts, seed coats and tails discarded
  • 1/2 teaspoon ground white pepper


  • Coriander leaves (cilantro) or Chinese celery, coarsely chopped
  • Spring onions, sliced (optional)
  • Crispy Fried Shallots, (optional)
  • Small limes (limau kasturi), halved

Method :

  1. Heat 2 tablespoons of the oil in a large wok and stir-fry the tofu cubes over medium heat until golden brown, about 7 minutes. Remove from the oil and set aside to drain on paper towels.
  2. in the same wok, add the rest of the oil and stir-fry 3 to 5 tablespoons of the chilli paste or the chilli powder with the garlic and belachan for 3 minutes until fragrant. Add the sliced chicken or lamb and stir-fry until it turns opaque, about 3 minutes. Then add the prawns and stir-fry until the prawns are cooked, another 2 minutes.
  3. Add the noodles and chye sim, mix well, and cook for 1 minute. Then add the soy sauce, tomato ketchup, salt and chicken stock, and cook for 3 minutes until the liquid is absorbed by the noodles and the mixture is dry.
  4. Push the noodles to one side of the wok with the spatula. Add the eggs and scramble. Then stir the noodles and the eggs together until the eggs are cooked. (Add a little more chicken stock for a moister Mee Goreng.)
  5. Add the onion, tomato, fresh chillies and bean sprouts, and stir-fry for 3 minutes. Then add the fried tofu and mix well until heated through. Season with the ground pepper. Garnish with coriander leaves, spring onions, Crispy Fried Shallots and serve fresh limes on the side.

Note : If preferred, substitute spinach or cabbage for the chye sim.

Serves 6
Preparation time : 35 mins
Cooking time 15 mins


Source :
the food of Singapore
Simple Street Food Recipes from the Lion City
by David Wong & Djoko Wibisono
photos by Luca Invernizzi Tettoni
introduction by Lee Geok Boi


See also Singapore Cooking “Soto Ayam Recipe – Spicy Chicken with Noodles recipe”