Stir-Fried Mee Goreng with Spicy Sambal Sauce
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 noodles ready in about 25 minutes blends yellow egg noodles, shrimp, peeled and deveined, bean sprouts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 200 g yellow egg noodles
- 150 g shrimp, peeled and deveined
- 1 cup bean sprouts
- 2 medium shallots, thinly sliced
- 3 cloves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Mee Goreng with Spicy Sambal Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Mee Goreng with Spicy Sambal Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Mee Goreng with Spicy Sambal Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Mee Goreng with Spicy Sambal Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Mee Goreng with Spicy Sambal Sauce?
Malaysian noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
