Indian mee goreng

Jill Dupleix
Jill Dupleix's mee goreng.
Jill Dupleix's mee goreng. Photo: Jennifer Soo

Goreng means fried and mee means noodle, in this case the yellow, spaghetti-like Hokkien egg noodle. The lime juice at the end makes all the flavours jump.


2 tbsp vegetable oil

1 small onion, sliced

300g small green prawns

100g bean sprouts

1 small red chilli, chopped

2 boiled potatoes, diced

100g firm beancurd (taekwa), diced

1 tomato, diced

2 tbsp tomato ketchup

2 tbsp soy sauce

1 tbsp chilli sauce

1/2 tsp salt

1/2 tsp sugar

1/2 tsp turmeric

500g fresh Hokkien egg noodles

1 egg, beaten

1/2 iceberg lettuce, shredded

2 spring onions, finely sliced

1 lime, quartered


Heat a wok, then add the oil. When hot, add the onion and fry until soft.

Add the prawns, bean sprouts and chilli, tossing well. Add the potato, beancurd, tomato, the sauces, salt, sugar and turmeric and cook over high heat, stirring until well mixed.

Pour boiling water over the noodles, drain well then add to the wok and toss well until hot.

Push the lot to one side of the wok, pour in the egg, cover with the noodles, leave to set for 30 seconds then toss well, adding a dash of water if dry.

Scatter with shredded lettuce and spring onions, and serve with lime quarters for squeezing.