Per serving · Approximate values estimated by AI
Singapore Chow Mein (Mee Goreng Style)
60% authentic · Singaporean / Malaysian
A vibrant and flavorful noodle dish inspired by Singaporean Mee Goreng, featuring a spicy, sweet, and savory sauce with a touch of curry and seafood elements.
Ingredients
- Yellow egg noodles12 oz
- Shrimp6 oz, peeled and deveined
- Chicken breast6 oz, thinly sliced
- Eggs2, lightly beaten
- Bean sprouts1.5 cups
- Red chili1, sliced (optional)
- Garlic3 cloves, minced
- Shallots2, minced
- Curry powder1 tbsp
- Tomato paste1 tbsp
- Soy sauce2 tbsp
- Sweet soy sauce (Kecap Manis)2 tbsp
- Sambal oelek or chili paste1-2 tsp (adjust to taste)
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cook yellow egg noodles according to package directions. Drain, rinse with cold water, and set aside.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Pour in beaten eggs and scramble lightly. Remove from wok and set aside.
- 3
Add another 1 tbsp vegetable oil to the wok. Add minced shallots and garlic, stir-fry until fragrant. Add sliced chicken and stir-fry until cooked through. Add shrimp and cook until pink.
- 4
Stir in curry powder and tomato paste, cook for 1 minute until fragrant.
- 5
Add soy sauce, sweet soy sauce, sambal oelek, and 1/4 cup water. Bring to a simmer.
- 6
Add the cooked noodles, bean sprouts, and sliced red chili (if using) to the wok. Toss well to coat everything in the sauce.
- 7
Add the scrambled egg back to the wok. Toss gently to combine.
- 8
Cook for 2-3 minutes until noodles are heated through and sauce has slightly thickened. Season with salt and black pepper to taste. Serve hot.
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