The Chinese Tze Char style mee goreng has a very distinct sweet, spicy, and tangy taste to it. Unlike the Indian or Malay kind which tend to be a little less sweet, and slightly drier. This was requested by my brother’s high school mate. I personally like this dish, but have never thought of making it myself.
Since he requested for it to be posted on my blog, I challenged myself to replicate it. And in order to do so, I bought; myself a nice plate of mee goreng for lunch one day just to savour that wonderful flavour profile. Took some notes, and off I went to the market the next day to pick up the items I needed. It’s pretty simple to make it actually, I like my noodles a little wetter. So if you don’t, reduce the amount of water used.
Mix all ingredients of the sauce in a bowl.
Prep all your ingredients.
I did a quick rinse for my yellow noodles.
Heat pan on med high heat with oil.
Push aside, add onion and garlic.
Add bean sprouts and chye sim.
Stir fry until veg starts to wilt.
Add yellow noodles and prawns.
Add 1/2 cup stock/water, and continue stir-frying.
If noodles becomes too dry, add more stock/water.
The water/stock is to cook the noodles.
Add tomato, and 3/4 of the sauce.
Saute well, and season with salt and pepper.
Add more of the sauce if needed.
And you are done!
Serve each plate with a cut up lime/kalamansi.
Chinese Style Mee Goreng
- 4 servings of yellow noodles
- 1/2 cup bean sprouts
- 1 to mato cut into wedges
- 2 cups chye sim
- 1 small yellow onion finely sliced
- 2-3 cloves garlic minced
- 16 prawns shelled and cleaned
- 2 tbsp canola oil
- 3/4 cup low sodium chicken stock or water
- 2 large eggs
- 4 kalamansi/small lime
- 5 tbsp ketchup
- 2-3 tbsp chilli sauce 1-2 tbsp if using extra hot or to taste
- 1 tbsp kicap manis
- 1 tbsp oyster sauce
- 1 tbsp shao xing wine
- Salt and white white pepper to taste
- Mix all ingredients of the sauce in a bowl.
- Prep all your ingredients.
- I did a quick rinse for my yellow noodles.
- Heat pan on med high heat with oil.
- Scramble eggs.
- Push aside, add onion and garlic.
- Add bean sprouts and chye sim.
- Stir fry until veg starts to wilt.
- Add yellow noodles and prawns.
- Saute well.
- Add 1/2 cup stock/water, and continue stir-frying.
- If noodles becomes too dry, add more stock/water.
- The water/stock is to cook the noodles.
- Add tomato, and 3/4 of the sauce.
- Saute well.
- Season with more sauce, salt and pepper if needed.
- Serve each plate with a cut up lime/kalamansi.
MonuTeena RecipesPassion3 February, 2014 at 6:00 am
delicious noodles 🙂 Shar Kay
Amelia4 February, 2014 at 1:16 pm
Hi Shar, your mee goreng look so inviting. I need one big plate please. :))
Have a great week ahead,regards.
Esther Wong2 June, 2014 at 6:48 am
Hi may i know around how much is 3 servings of noodles? Like 2-3 handfuls?
delishar3 June, 2014 at 4:58 am
Hi Esther, Yes about there. 3handful will be a good gauge. 🙂
Addie Chang6 November, 2015 at 9:18 am
I am a BIG fan of Noodle, your mee goreng look inviting, i can have it 7 days a week!
Gina2 June, 2016 at 9:36 pm
Hi Sharon! There seems to be a missing measurement for the water/stock. Is it 3/4 CUP?
Sharon Lam2 June, 2016 at 9:51 pm
Hi Gina! Sorry about the missing measurement. Yes, it is 3/4 cup. 🙂 Thanks for highlighting to me so I can update it.