Stir-fried Spicy Mushroom Noodles  (Mushroom Mee Goreng)
Cupcakes & Curries
Cupcakes & Curries
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  • 30 minutes, you have a complete meal. You could also add any ingredients you have in your fridge as nothing is ever out of place in a stir-fried noodle or rice dish. The garnishes aren’t just added to pretty up the plate but they add the final touch to the dish – crispiness from the fried shallots , spring onions, roast peanuts and a mild citrus from the calamansi limes. But even if you don’t have all the garnishes, this still tastes good.
  • 500 g fresh yellow noodles
  • a bowl of hot/warm water
  • 2-4 tbsp vegetable oil
  • 1 firm tofu square, cubed
  • 4 shallots, sliced
  • 2 garlic cloves, sliced
  • 1 inch piece of ginger, finely chopped/grated
  • 2 red chillies, sliced (optional, for those who like an extra burst of heat like me) or 2 medium ripe tomatoes, sliced ( to dial down the heat)
  • a pinch of salt
  • 2 heaped dinner spoons sambal (dried chilli paste)
  • 200 g mixed fresh mushrooms, sliced
  • About 250g / 1 large handful of bean sprouts or any green leafy vegetable, roughly chopped
  • 2 bell peppers, sliced
  • 2-3 dinner spoons of soy sauce
  • 1 heaped dinner spoon of mushroom ‘oyster sauce’
  • 1-2 tsp mushroom stock granules (optional)
  • 3 large eggs, whisked
  • 2 tbsp hot water
  • juice of 4-6 calamansi limes (limau kasturi)/ juice of 1/2 limes
  • For garnishing



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