Blazing Wok Malay Mee Goreng: Noodles with Fiery Kick
Smoky wok-fried noodles coated in a sweet, savory, and intensely spicy sauce.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Mee Goreng, meaning "fried noodles" in Malay and Indonesian, is a street food staple, each vendor imbuing their version with a unique blend of spices and techniques. This recipe captures the essence of a truly crave-worthy version, balancing the sweetness of kecap manis with the fiery heat of chili paste and the umami depth of oyster sauce. While variations abound, this rendition focuses on a specific flavor profile – bold, spicy, and utterly addictive. Prepare yourself for a noodle experience that will leave you wanting more, and perhaps reaching for a glass of water!
- •Smoky Wok Hei - High-heat cooking in a wok imparts a characteristic smoky flavor that elevates the dish.
- •Sweet and Spicy Harmony - The interplay between the sweet kecap manis and the fiery chili paste creates a complex and addictive flavor profile.
- •Textural Delight - A combination of chewy noodles, tender shrimp, and slightly charred vegetables offers a satisfying textural contrast.
- •Customizable Heat Level - Adjust the amount of chili paste to control the intensity of the spice, making it suitable for various palates.
- •Quick Weeknight Meal - Ready in under 30 minutes, this dish is perfect for a flavorful and satisfying weeknight dinner.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 lb Egg noodles (Fresh or dried)
- 1 lb Chicken breast (Cut into bite-sized pieces)
- 1/2 lb Shrimp (Peeled and deveined)
- 2 Eggs (Lightly beaten)
- 4 cloves Garlic (Minced)
- 2 Shallot (Thinly sliced)
- 2-4 tbsp Chili paste (Sambal oelek or similar)
- 3 tbsp Kecap Manis (Indonesian sweet soy sauce)
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 3 tbsp Vegetable oil
- 2 Green onions (Chopped, for garnish)
Step-by-Step Instructions
- 1
Cook the egg noodles according to package directions until al dente. Drain well and set aside. This prevents them from becoming mushy later in the stir-fry.
~8 min
Tip: Toss the cooked noodles with a tablespoon of oil to prevent sticking. - 2
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beaten eggs and cook, scrambling until just set. Remove from the wok and set aside. The eggs should be cooked but still slightly moist.
~2 min
Tip: Don't overcook the eggs, as they will continue to cook in the stir-fry. - 3
Add another tablespoon of vegetable oil to the wok. Add the minced garlic and sliced shallots and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will turn bitter.
~1 min
Tip: Keep the garlic and shallots moving constantly to prevent burning. - 4
Add the chicken to the wok and stir-fry until cooked through, about 3-4 minutes. Ensure the chicken is cooked evenly by stirring frequently.
~4 min
Tip: Cook the chicken in a single layer for even browning. - 5
Add the shrimp to the wok and stir-fry until pink and cooked through, about 2-3 minutes. Overcooked shrimp will be rubbery, so watch them closely.
~3 min
Tip: If using frozen shrimp, make sure they are fully thawed and patted dry before adding to the wok. - 6
Add the chili paste to the wok and stir-fry for about 30 seconds to release its aroma and flavor. This step is crucial for blooming the chili paste and achieving the desired level of spice.
~1 min
Tip: Adjust the amount of chili paste to your preferred level of spiciness. - 7
Add the kecap manis, soy sauce, and oyster sauce to the wok. Stir to combine all the sauces ensuring they are evenly distributed.
~1 min
Tip: Taste and adjust the sauce to your preference. You may need to add more soy sauce or kecap manis. - 8
Add the cooked noodles to the wok and toss to coat them evenly with the sauce. Make sure all the noodles are well coated.
~2 min
Tip: Use tongs to toss the noodles, ensuring they are evenly coated. - 9
Add the scrambled eggs back to the wok and toss gently to combine. Be careful not to break the eggs into small pieces.
~1 min
Tip: Gently fold the eggs into the noodles to maintain their texture. - 10
Continue to stir-fry for another minute or two, until the noodles are heated through and the sauce has thickened slightly. This allows the flavors to meld together and create a cohesive dish.
~2 min
Tip: Stir-fry continuously to prevent the noodles from sticking to the wok. - 11
Taste and adjust seasonings as needed. Add more chili paste for extra spice, or a splash of soy sauce for extra saltiness.
~1 min
Tip: This is your last chance to perfect the flavor balance of the dish. - 12
Garnish with chopped green onions and serve immediately. Enjoy your fiery and flavorful Mee Goreng!
0Tip: Serve hot for the best flavor and texture.
How Do I Know It's Ready?
The noodles should be tender but still have a slight chew. The shrimp and chicken should be cooked through and no longer pink. The sauce should be thickened and evenly coat the noodles.
Frequently Asked Questions
Yes, you can use other types of noodles such as Hokkien noodles or udon noodles. Adjust cooking time accordingly.
Final Thoughts
I hope you enjoy making this Blazing Wok Malay Mee Goreng: Noodles with Fiery Kick as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!