mee goreng

By KK Women’s and Children’s Hospital and Ms Heng Ju-ee

Serves: 2

Prep time: 35 minutes

Cook time: 15 minutes

**Excellent source of protein

*Source of vitamin C


  • 300g brown rice round Hokkien noodles

  • 12 large grey prawns (250g with shells on), de-shelled and de-veined but leave tails on, marinated briefly in 1 tsp of light soy sauce

  • ½ brown onion (50g), sliced thinly

  • 3 cloves garlic, minced

  • 120g chye sim, or any green leafy vegetables

  • 120g bean sprouts

  • 1 very ripe juicy tomato (80g), cut into wedges

  • 1 large tofu puff, sliced

  • 2 stalks spring onions, cut into 1-inch strips

  • 2 eggs, lightly beaten

  • 1 tbsp cooking oil

  • 1 stalk coriander (leaves only), for garnishing

Seasoning (mixed well in a bowl)

  • 3 tbsp tomato ketchup

  • 2 tbsp chilli sauce

  • 1 tbsp kicap manis (or dark soy sauce if this is unavailable)

  • ½ tbsp fish sauce

  • 3 tbsp of water, used only if noodles are too dry


  1. Heat oil in a large wok and fry onion slices until soft and translucent. Add garlic and fry briefly until aromatic.

  2. Throw in chye sim and bean sprouts. Add 1 tbsp water if too dry. Fry on medium heat until slightly cooked. Add prawns.

  3. Throw in tomato wedges, tofu puff, spring onions and noodles.

  4. Pour in seasoning and continue frying to combine. Add 2 tbsp water if noodles are too dry.

  5. Add the eggs and give a final mix.

  6. Garnish and serve immediately.

Cooking Tips

  1. You may omit rinsing the brown rice round noodles before cooking as they can turn too soft and soggy for frying.

  2. Sliced squid, fish cake or lean chicken can be added instead of prawns. You can also use pan-fried tau kwa (cut into strips) instead of tofu puffs.

Nutritional Information (Per Serving)

1 serving = 1½ serves of rice & alternatives, 1 serve meat & alternatives and 1 serve vegetables

Energy: 585kcal
Protein: 31g
Fibre: 9g
Iron: 3.1mg
Calcium: 157mg
Folic acid: 68mcg
Vitamin C: 36mg
Vitamin A: 1693 IU

Nutritional Tips

Traditionally, mee goreng is cooked using palm oil. However, you can use heart-healthy oils like canola, sunflower, corn, soybean or rice bran oils without compromising on the flavour. Although virgin/extra virgin olive oil is a heart-healthy oil, it is not suitable for stir-frying at high temperatures. You can opt for olive oil blends instead, e.g. olive and canola oil, or olive and sunflower oil.

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