Indian mee goreng

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

The great thing about multicultural Malaysia is that every ethnic group gets a chance to influence the local cuisine. This dish came from the Indian street vendors who gave their own unique twist to the Chinese noodle that was adopted by the local Malays as their own. Don’t even think about trying to find this dish in India.


  • 400 g (14 oz) fresh Hokkien egg noodles
  • 2 tbsp vegetable oil


Pour boiling water over noodles, drain, rinse and set aside.

Heat oil in a hot wok and fry onion until soft. Add noodles and cook for 2 minutes. Add bean sprouts, potato, tomato, tomato sauce, chilli sauce, shrimp and bean curd cake and cook over high heat, stirring, until well mixed. Add salt and sugar to taste.

Tilt wok, push noodles to one side, pour in egg, cover with noodle