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Meat, South and Southeast Asian

Mee goreng with chicken

Mee goreng is a Malaysian stir fried yellow noodle dish, made here with chicken, tofu, and egg, serving 4 in 35 minutes. It's an easy recipe at €2.60 per serving. The key is frying the noodles over very high heat in small batches so they caramelize instead of turning soft.

Tonight it's mamak style fried yellow noodles, with chicken, tofu, an egg, and a tomato sauce with a kick.

Mee goreng with chicken
Total time
35 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Mee goreng is the kind of dish that wakes up a weeknight without much fuss. The yellow egg noodles soak up a tomato sauce spiked with sambal, slightly sweetened by ketchup, and gently salted with soy sauce. The chicken adds softness, the tofu holds its shape well during cooking, and the scrambled egg at the end ties everything together in golden little pieces.

It's a recipe that fits almost any occasion, from a rushed Tuesday dinner to a meal where kids want something comforting but not too spicy if you go easy on the sambal. Everything cooks in a single wok, through several quick steps, which makes it easy to follow even the first time you try this style of cooking.

The ingredients

4 people

Butcher

  • Chicken breasts 400 g

Pantry

  • Yellow egg noodles 400 g
  • Firm tofu 200 g
  • Sambal oelek 1 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Ketchupoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Eggs 3
  • Chinese cabbage or green cabbage 0.3
  • Onion 1
  • Garlic 3 cloves
  • Tomatoes 2
  • Scallions 3

Allergens Gluten, Eggs, Soy

The step by step recipe

  1. Drop the noodles into boiling water following the package instructions, drain, rinse under cold water, and toss with a little oil. 4 min

    Keep them slightly firm, they'll finish cooking in the pan.

  2. Slice the chicken into strips and cube the tofu. Brown them separately in a wok with a little oil, then set aside. 8 min

    Pat the tofu dry with paper towels, it browns much better when dry.

  3. In the same wok, cook the onion, garlic, tomatoes, sambal, ketchup, and soy sauce until you get a thick sauce. 6 min

    Let the tomato break down until it almost sticks to the bottom.

  4. Add the cabbage, noodles, and meat, then stir fry everything together over high heat. 6 min

    Don't overcrowd the wok, it's better to fry in two batches.

  5. Push the noodles to one side, crack the eggs into the wok, scramble them halfway, then mix everything together, and finish with the scallions. 3 min

    Let the eggs set for 30 seconds before stirring, you'll get nice chunky pieces.

Our tips to get it right

  • Chop everything before you turn on the heat, wok cooking moves fast and you won't have time to prep as you go.
  • If you don't have a wok, a large wide skillet works too, as long as it gets very hot and the noodles aren't too crowded.
  • Taste the sauce before adding the noodles, that's the best moment to adjust the sambal or soy sauce to your liking.

The variations

  • Swap the chicken for peeled shrimp, they cook in barely two minutes and give the dish a different character.
  • For a vegetarian version, double the tofu and use a fish free soy sauce, the dish stays just as flavorful.
  • For kids or a rushed night, cut the sambal in half and use plain instant noodles instead of fresh yellow noodles.

What to serve it with

  • Homemade unsweetened iced tea
  • Lime wedges for squeezing
  • A small bowl of crunchy cucumber

Storage

Mee goreng keeps for 2 to 3 days in the fridge in a sealed container. Reheat it in a pan or wok with a splash of oil so the noodles don't stick together. Freezing isn't ideal, the egg and tofu lose their texture once thawed.

Questions about this dish

Can I use a different type of noodle instead of yellow egg noodles?

Yes, fresh wheat noodles or Chinese style spaghetti work well if you can't find them. Avoid rice noodles, they soak up the tomato sauce less effectively.

Can mee goreng be prepared ahead of time?

You can cook the noodles and make the sauce a few hours ahead. Stir fry everything together right before serving to keep the noodles' texture and the egg nice and soft.

Is sambal oelek essential to this recipe?

It gives the dish its signature kick, but you can swap it for another chili paste or use less for a milder version.

How do you keep the tofu firm while cooking it?

Drain the tofu well and pat it dry with paper towels before browning it. The drier it is to start, the better it holds together and browns in the wok.

How long does it take to make a mee goreng, Malaysian fried noodles with chicken, tofu, and egg?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mee goreng, Malaysian fried noodles with chicken, tofu, and egg?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mee goreng, Malaysian fried noodles with chicken, tofu, and egg cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, soy. Always check the labels of the products you buy.

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