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If you are craving the bold and deeply satisfying flavours of authentic Malaysian food and want to recreate their famous Mee Goreng in less than 30 minutes, then this is the perfect recipe for you. This classic street food favourite is a stir-fried noodle dish packed with juicy prawns, squid, and a medley of vegetables, all coated in a rich, savoury sauce.
I've used the Woh Hup Mee Goreng paste, it's made in Malaysia and delivers the perfect balance of sweet, spicy, and umami notes, making it easy to recreate that irresistible street food taste at home. In this recipe, I’ll show you how to whip up a mouthwatering plate of Seafood Mee Goreng in under 30 minutes — quick, easy, and absolutely delicious!
The vegetables that you use are quite interchangable, I've used spring greens and spinach, but you could use any green leafy vegetable such as bok choy, choy sum, broccoli etc. You could also add in bean sprouts (I would have done but didn't have any!) Just remember to defrost the seafood in time.
Prep time: 10 mins Cooking time: 10 mins
Recipe for Malaysian Seafood Mee Goreng
Ingredients
Serves 3-4 people
300g frozen mixed seafood, fully defrosted (look for a selection that contains prawns, squid and small scallops)
4 nests of SauTao thick egg noodles
100g Woh Hup Mee Goreng Paste
4 tablespoons Fussels Rapeseed Oil
3 tablespoons Kecap Manis
125g spring greens, stalks removed and thinly sliced/shredded
1 medium onion, peeled and thinly sliced
1 carrot, peeled and sliced into julienne strips
A big handful of baby spinach leaves, washed
1 spring onion, finely sliced
2 eggs, beaten in a small bowl
To garnish
LaoGanMa Crispy Chilli Oil
Fresh coriander, chopped
Fresh mint, chopped (optional)
Sliced red chillies (optional)
Squeeze of lime juice
1. Start by prepping all the ingredients, once you start cooking it's all action. Also fill a large pot with water and bring that to the boil to cook the noodles.
2. COOK THE VEGETABLES UNTIL THE GREENS ARE TENDER
Heat a wok to medium/hot, add in 2 tablespoons of rapeseed oil and stir-fry the onion for a minute, then throw in the shredded spring greens. Cook for around 2 minutes, stirring regularly. Towards the end of the 2 minutes or if the greens look like they are burning at any stage, add in 3 or 4 tablespoons of water - the steam will help to tenderise the greens. Lastly toss in the julienned carrot and cook for a further minute. Remove everything from the wok into a bowl and set to one side.
3. COOK THE NOODLES AND STIR-FRY THE SEAFOOD WITH THE MEE GORENG PASTE
Make sure the saucepan of water is boiling, add a pinch of salt and cook the noodles for 2 minutes. At the same time and without cleaning the wok, add another 2 tablespoons of rapeseed oil and on a medium/hot heat add in the Mee Goreng paste and fry for a minute in the oil, stirring frequently. Now add all the seafood to the wok, cooking it whilst coating in the paste. Keep cooking for a couple of minutes.
4. DRAIN THE NOODLES, ADD TO THE WOK ALONG WITH THE VEGETABLES
Drain the noodles after two minutes of boiling and add to the wok, along with the stir-fried vegetables. Mix well to give everything a coating of the Mee Goreng paste.
5. COOK THE EGGS
After the noodles have been stir-frying for about a minute, push everything to one side of the wok, making space to cook the eggs. Add in a little extra oil if needed and pour in the beaten eggs. At first, leave the eggs undisturbed to cook a little and then using your spatula, mix them up to cook through.
6. COMBINE ALL THE INGREDIENTS
Once the eggs have cooked, add on a handful of spinach leaves and mix everything together. If it looks a little dry, add in a couple of tablespoons of water. Now add in the kecap manis (add in more if you like it a little stronger) and keep mixing.
7. SERVE AND GARNISH
Pile generous portions into your serving bowls, sprinkle over some sliced spring onions, chopped herbs, a spoonful of LaoGanMa crispy chilli oil and a good squeeze of fresh lime juice.
Enjoy! Foodies, please leave us a review if you enjoyed making this at home and tell your foodie friends about it too. Ben
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