How to Make Mee Goreng (Traditional & Healthy Version)
Mee Goreng is a beloved staple in Singapore’s vibrant hawker culture, found everywhere from bustling kopitiams to late-night food centres. This iconic fried noodle dish boasts a rich history, rooted in the fusion of Indian, Malay, and Chinese culinary influences that define Singaporean cuisine. Characterized by its bold red hue, Mee Goreng is stir-fried with yellow noodles, eggs, vegetables, and often a touch of seafood or chicken, all coated in a tangy, spicy tomato-based sauce. The blend of sweet, spicy, and umami flavours makes each bite irresistible and truly reflective of Singapore’s multicultural palate. This healthy take on Mee Goreng preserves the authentic taste while using leaner proteins, less oil, and extra vegetables—perfect for the health-conscious foodie. Whether enjoyed for a quick lunch or a hearty brunch, Mee Goreng is both satisfying and nutritious. Its adaptability has made it a favourite for all ages and dietary needs across Singapore, especially for those seeking a balanced, flavourful meal that pays homage to the Lion City’s fusion food heritage.
Ingredients
Step-by-step instructions
Step 1 · Prepare all ingredients: slice chicken
Prepare all ingredients: slice chicken, cube tofu, chop vegetables, and mince garlic. Rinse noodles under hot water to remove excess oil.
Step 2 · Heat half the oil in a large wok over medium-high heat
Heat half the oil in a large wok over medium-high heat. Add onions and garlic; stir-fry until fragrant.
Step 3 · Add chicken and tofu
Add chicken and tofu. Stir-fry until chicken is just cooked through and tofu is lightly golden.
Step 4 · Push the chicken and tofu to the side
Push the chicken and tofu to the side. Add the beaten egg and scramble gently until just set.
Step 5 · Add yellow noodles
Add yellow noodles, bean sprouts, and choy sum. Drizzle remaining oil, then toss ingredients together.
Step 6 · Add tomato sauce
Add tomato sauce, chilli paste, and soy sauce. Stir-fry everything over high heat until noodles are evenly coated and heated through.
Step 7 · Serve hot
Serve hot, garnished with a lime wedge. Squeeze lime just before eating for a fresh, tangy finish.
Why this recipe is healthy
By using lean meats, less oil, and an abundance of vegetables, this Mee Goreng is lower in saturated fat and calories compared to traditional versions. The choice of high-protein ingredients keeps you fuller for longer, while increasing fibre content from greens aids digestion and blood sugar control. Opting for low-sugar tomato sauce and less salt makes it suitable for those tracking their caloric or sodium intake, making it a wholesome choice for anyone focused on health.
A note on tradition
Mee Goreng is a hallmark of Singapore’s Indian-Muslim (Mamak) stalls and kopitiams, often enjoyed as a midday meal or supper. Its origins trace back to the Indian community, but over time it has absorbed Malay and Chinese influences to become a truly Singaporean favourite. Today, it’s a signature dish at hawker centres island-wide, especially in regions like Geylang Serai and Little India, uniting Singaporeans of all backgrounds over its delicious fusion flavours.