Makan Malaysia Mee goreng

Makan Malaysia Mee goreng


  • 3 tablespoons Woh Hup Mee Goreng Paste
  • 200g tofu puffs, cut into bite sized pieces
  • 100g carrot, sliced
  • 100g cabbage, sliced
  • 50g green beans, sliced into small pieces
  • 400g fresh egg noodles / vermicelli rice noodles to make this dish vegan, cooked to the packet instructions
  • 2 tablespoons kicap manis
  • *If you cannot find kicap manis at your local supermarket, mix 2 tablespoons of dark soy sauce with 0.75 teaspoons of sugar.
Makan Malaysia Mee goreng pack image

Serves: 2

Cook Time: 20 mins

“This noodle dish is sure to be a family pleaser. It’s easy to cook and versatile -swap out tofu for any protein you fancy or add in any vegetables you wish! A shop-bought tir fry medley works well too. This dish works best cooked in a wok with high heat for that true authentic taste but works great in a normal flat pan too- be sure not to overfill your pan and keep the heat high so that the food doesn’t go soggy.” – @makanmalaysiauk


  1. Heat oil in a hot pan on medium heat with Woh Hup mee goreng paste for 3 minutes, or until the paste flavour is infused with oil.
  2. Turn the heat up to high and add tofu and vegetables. Cook until there is a bit of char on the carrots, stir the pan regularly so that the food does not burn.
  3. Add in the noodles and the kicap manis.
  4. Stir fry for a further 5 minutes then serve immediately.

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