Mee Goreng | FoodieAtlas

Ingredients

200 grams egg noodles (or instant noodles)
200 grams chicken breast or tofu, sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 onion, sliced
1 red bell pepper, sliced
1 cup bean sprouts
2 green onions, chopped
2 eggs, lightly beaten
2 tablespoons soy sauce
2 tablespoons oyster sauce (or vegetarian oyster sauce)
1 tablespoon tomato ketchup
1 tablespoon chili sauce (adjust to taste)
1 teaspoon sugar
1/2 teaspoon ground white pepper
Fresh cilantro, chopped, for garnish
Lime wedges, for serving

Instructions

Cook the Noodles

Cook the egg noodles according to the package instructions. Drain and set aside.

Prepare the Sauce

In a small bowl, mix together soy sauce, oyster sauce, tomato ketchup, chili sauce, sugar, and ground white pepper. Set aside.

Cook the Protein

Heat vegetable oil in a large wok or frying pan over medium-high heat.

Add the sliced chicken or tofu and cook until golden brown and cooked through. Remove from the pan and set aside.

Stir-Fry the Vegetables

In the same pan, add a little more oil if needed. Saut√© the minced garlic and sliced onion until fragrant and softened.

Add the sliced red bell pepper and cook for another 2-3 minutes.

Add the bean sprouts and cook for an additional 1-2 minutes.

Add the Eggs

Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.

Combine Everything

Add the cooked noodles and the prepared sauce to the pan. Toss everything together until the noodles are evenly coated with the sauce and everything is heated through.

Add the cooked chicken or tofu back into the pan and mix well.

Garnish and Serve

Transfer the Mee Goreng to serving plates.

Garnish with chopped green onions and fresh cilantro.