Mee Goreng

Mee goreng means fried noodles in Malay, with mee meaning noodles and goreng meaning fried. The term is used throughout Malaysia, Singapore, and Indonesia to describe various styles of stir-fried noodle dishes.

Mamak mee goreng is the most famous variation of the dish, created by Indian-Muslim street vendors known as Mamaks in Malaysia and Singapore. It typically features yellow wheat noodles stir-fried with ingredients like potatoes, tofu, bean sprouts, and eggs, seasoned with chili paste and belacan (shrimp paste), and often finished with a squeeze of lime.

Mee goreng typically uses yellow wheat noodles, the kind commonly found in Southeast Asian hawker cuisine. These noodles have a slightly springy texture that absorbs sauces well and stands up to the high-heat wok frying that gives the dish its characteristic smoky wok hei flavor.

Mamak-style mee goreng is generally moderately to quite spicy, due to the inclusion of chili paste and sometimes fresh chilies in the stir-fry. However, the level of heat can vary, and many vendors allow customers to request a milder version.