Recipe courtesy of Chris Yeo

Mee Goreng

  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
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1 tablespoon oil

1/2 tablespoon minced garlic

2 ounces prawns, shelled and deveined

2 ounces tofu, cubed

1-ounce cabbage, chopped

1-ounce tomato, diced

1 egg

5 ounces egg noodles, cook al dente

2 ounces bean sprouts

1 tablespoon tomato ketchup

1/2 tablespoon siracha chili sauce, or to taste

1 teaspoon salt

2 teaspoons sugar

Dash ground white pepper

Lemon wedges


  1. Heat oil in wok add garlic, prawns, tofu, cabbage, tomato, and egg. Stir-fry until egg is lightly set. Add noodles, bean sprout, ketchup, and chili sauce. Salt, sugar, and pepper stir-fry until combined well. Garnish with lemon wedges.
  2. Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)
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