Mie Goreng (Mee Goreng)

cooking-time15min cooking-servings4 SERVINGS


For Sauce:
  • 2 tbsp kecap manis (or dark sweet soy sauce) 
  • 2 tsp light soy sauce 
  • 2 tsp dark soy sauce
  • 1 tbsp oyster sauce 
  • 2 tbsp ketchup 
  • 1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
  • 2 tsp sesame oil
For Stir-fry:
  • 2 tbsp vegetable oil
  • 2 eggs
  • 3 garlic cloves (finely chopped)
  • 1 pack Sadia 1-by-1 Chicken Breast, use 500g of meat sliced thinly
  • 100g prawns/shrimp, raw, peeled and deveined (smaller are better)
  • 2 cups cabbage (sliced)
  • 1 cup beansprouts
  • 3 green onions , cut into 5cm/2"" lengths (green and white part)
  • 3-4 servings of yellow mee or instant noodles


  1. Build and mix sauce in a bowl
  2. Prepare noodles per packet directions just before cooking.
  3. To prepare Egg Ribbons, heat 1 tbsp oil in a large pan over medium heat then crack 2 eggs and swirl them to coat base. Cook for 1 min+ before flipping them. Remove from pan and place onto cutting board. Then roll them up into a wrap, and slice roughly 1cm thick pieces
  4. Heat remaining oil in the pan before adding in the garlic and chicken. Cook for about 10 min or until the chicken is about cooked through. 
  5. Add prawns and cook for 1 - 2 more minutes, ensuring that the chicken and prawns are cooked through. 
  6. Toss in the cabbage and bean sprouts and stir fry for about 1 - 2 minutes.
  7. Add noodles, green onions and the sauce you have prepared earlier. Toss for 1 - 2 minutes until the sauce reduces and noodles caramelise a bit, before finally briefly tossing and heating up the egg ribbons in the mix. And you're ready to serve! 

One by One Chicken Breast (Skinless)

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