Sweet Soy Chicken Noodles

Mee Goreng


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Malaysia, Indonesia and Singapore all share a love of mee goreng, though recipes range from using rice noodles to thick yellow wheat ones. Any seafood, vegetables or meat can be used, but the concept of the sauce is similar – sweet soy, tamarind and chilli – clinging to the noodles for a gorgeous, sticky stir-fry.

Prep 10 minutes
Cook 20 minutes


  • 300 g (10½ oz) dried thick egg noodles (the very yellow ones)
  • 2 tbsp vegetable oil
  • 500 g (1 lb 2 oz) chicken thighs, cut into bite-size pieces
  • 3 garlic cloves, chopped
  • 1 small onion, sliced in half moons
  • 300 g (10½ oz) bok choy or other greens, chopped
  • 6 spring onions (scallions), chopped
  • 2 large handfuls beansprouts

Sweet Soy Sauce

  • 4 tbsp sambal oelek chilli sauce or sriracha
  • 2 tbsp tamarind purée
  • 75 ml ( fl oz) sweet soy sauce (kecap manis)
  • 45 ml ( fl oz) light soy sauce


Bring a large pot of water to a boil. Add the noodles and boil until very al dente. Drain and leave in the sieve.

To make the sweet soy sauce, in a small bowl mix together the chilli paste, tamarind, sweet soy sauce and the regular soy sauce.

In a large wok, heat the oil. Add the chicken pieces and sauté until browned and cooked through, about 8–10 minutes. Remove from the wok and set aside.

Add the garlic and onion to the wok and sauté for 2–3 minutes. Add the boy choy, noodles, chicken, spring onion and the sweet soy sauce. Keep stirring over a very high heat until the noodles are sticky and warmed through.

Toss the beansprouts through the noodles and serve.