Stir-Fried Mee Goreng with Spicy Sambal Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Malaysian-style stir-fried noodle dish featuring chewy yellow noodles tossed in a spicy, tangy sambal sauce with shrimp and vegetables. This Malaysian-inspired noodle recipe, ready in about 25 minutes, pairs yellow egg noodles, shrimp, peeled and deveined, bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Malaysian cuisine 450 cal/serving

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Ingredients

200 g yellow egg noodles
150 g shrimp, peeled and deveined
1 cup bean sprouts
2 medium shallots, thinly sliced
3 garlic cloves, minced
2 tbsp red chili paste (sambal)
1 tbsp soy sauce
1 tbsp sweet soy sauce (kecap manis)
1 tbsp lime juice
3 tbsp vegetable oil
2 stalks scallions, chopped
2 tbsp fried shallots

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Instructions

Step 1: Bring a pot of water to a boil and cook 200 g yellow egg noodles for 3 minutes until tender but firm, then drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 2 medium thinly sliced shallots and 3 minced garlic cloves, stir-frying for 1-2 minutes until fragrant and lightly golden.
Step 3: Add 150 g peeled and deveined shrimp and stir-fry for 2-3 minutes until pink and cooked through.
Step 4: Stir in 2 tbsp red chili paste (sambal), 1 tbsp soy sauce, and 1 tbsp sweet soy sauce (kecap manis). Cook for 1 minute until the sauce thickens slightly.
Step 5: Add the drained noodles and 1 cup bean sprouts to the wok, tossing thoroughly to coat the noodles in sauce and heat through, about 2 minutes.
Step 6: Remove from heat and stir in 1 tbsp lime juice and 2 chopped scallions. Garnish with 2 tbsp fried shallots before serving.