Noodle Dishes
Singaporean Mee Goreng: The Ultimate Home-Style Hawker Recipe
This Mee Goreng captures the soul of Singapore's hawker centers with its signature balance of spicy rempah, tangy tomato, and smoky wok-hei. It is a hearty, vibrant yellow noodle dish tossed with tofu, potatoes, and fresh seafood, finished with a crucial squeeze of calamansi lime.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Medium
- Per serving
- 540 kcal
Method
Prepare the rempah by blending the soaked dried chillies, shallots, garlic, and belacan into a smooth paste.
Heat oil in a large wok and fry the rempah paste over medium heat until the oil separates (pecah minyak) and it becomes fragrant.
Add the prawns and cook until they just turn pink, then add the fried tofu cubes and boiled potato cubes, tossing to coat in the spice paste.
Increase the heat to high. Add the yellow noodles followed by the tomato sauce, kecap manis, and light soy sauce. Toss vigorously to ensure even coating.
Push the noodles to one side of the wok. Crack the eggs into the empty space, scramble them slightly until almost set, then fold them into the noodles.
Throw in the Choy Sum and toss for another minute until the greens are wilted but still crisp.
Plate immediately and serve with fresh cucumber slices and halved calamansi limes for squeezing over the top.
Notes
The 'pecah minyak' stage is crucial; if you don't fry the chili paste long enough, the noodles will taste 'raw' and bitter.
Using a cast iron wok on high heat helps mimic the 'wok hei' (breath of the wok) found in hawker centers.
If the noodles seem too dry, add a splash of water or prawn stock during Step 4 to help the sauce emulsify.
Always use fresh calamansi lime; the bright acidity cuts through the heavy oil and spice perfectly.
