Mmmm… Mee Goreng

I had never heard of Mee Goreng before reading the Ask the Experts: Bizarre (But Delicious) Food Combos post on the Food Network’s Healthy Eats Blog (see my bizarre combo halfway down!). But colleague and fellow Healthy Eats writer Dana Angelo White listed this dish as a favorite Malaysian noodle dish, and I was intrigued by the unusual condiment combo.


These condiments – ketchup, soy sauce, and chili sauce – are three of my favorites on their own. But together!? I knew I had to taste it to believe it. I modified the traditional Mee Goreng recipe slightly and came up with this:


  • 1 package brown rice noodles
  • 1 bag cut broccoli florets
  • 1 bag cut string beans


  • ¼ cup ketchup
  • ½ cup lower sodium soy sauce
  • 2 Tbsp sugar
  • 1 Tbsp curry powder
  • 1 Tbsp spicy chili sauce (I used Sriracha)

Combine all sauce ingredients in a jar with a tight fitting lid and shake until well combined. I save old empty jars for this very reason. I think it’s a lot easier and faster to shake up some dressing or sauce ingredients instead of whisking them together.

Cook brown rice noodles according to package directions. This is the first time I’ve ever made brown rice noodles and by the end of cooking, the water got very cloudy and my noodles started to stick to the bottom of the pot. I was able to salvage them, though, by draining and rinsing the noodles in cold water to halt the cooking. They tasted great and were a nice alternative to spaghetti.


Meanwhile, I chopped my broccoli and string beans into small bite-sized pieces and sautéed them in some canola oil in a skillet until they were cooked through but still had some crunch.

Finally, I mixed all ingredients together and topped them with the Mee Goreng sauce. Amazing! Ketchup, soy sauce and chili sauce are pretty stellar on their own but together they make a mean sauce! I loved the hot kick from the Sriracha sauce but if you don’t like spice, maybe use less or replace it with something more mild, like a dash chili powder, or try omitting it all together.


We couldn’t get enough of this dish! Apparently I have been on an Asian food cooking kick this past week – third time eating with chopsticks in a week! Turns out, some crazy seeming food combos can be pretty darn delicious.

What’s your weirdest food combination?


  1. Posted November 4, 2010 at 11:59 am | Permalink

    Sounds amazing! Thanks for the inspiration!

  2. Posted November 4, 2010 at 10:09 pm | Permalink

    that is SOOO weird!! and now i just must try it!

  3. Posted November 9, 2010 at 2:59 pm | Permalink

    I made this last night and used Braggs instead of soy. We LOVED it! I think we’ll be eating it for a week straight as it made a huge batch, but that’s fine as it was a hit!

  4. Janel
    Posted November 9, 2010 at 7:05 pm | Permalink

    Cups – so glad you loved it! Isn’t it amazing how well those three random condiments complement each other? Tasty!

  5. Posted November 10, 2010 at 2:43 am | Permalink

    looks OK minus the sliced fishcake and shrimps.
    Placing the chopsticks this way is taboo-like an offering to the dead.

  6. Janel
    Posted November 10, 2010 at 7:51 am | Permalink

    Foodbin – I’ve missed your comments! I didn’t know that about the chopsticks. How should they be placed?

  7. Posted November 20, 2010 at 12:51 am | Permalink

    flat by the side of the bowl rim.

  8. Posted April 5, 2011 at 7:46 pm | Permalink

    Wow! Looks great,and I love how easy it is. I actually have all these ingredients at home…will be making this soon!

One Trackback

  1. By Mixed Veggie Mee Goreng | EatWellWithJanel on April 18, 2012 at 6:00 am

    […] and decided to make an Asian-inspired veggie-noodle dish using my favorite sauce creation from this Mee Goreng recipe. I made an absolutely massive (and I mean massive) batch of this since every Sunday I cook for us […]

Post a Comment

Your email is never shared. Required fields are marked *


Pin It