Fried Noodles Wet Style Or Mee Goreng Basah

Cooks in 30 minutes     Serves 2    


  • 1/3 cup cooking oil
  • 3 garlic (diced)
  • 3 shallots or 1/6 onion (diced)
  • 1 1/2 tablespoon chili paste
  • 4 squids
  • 8 king prawns
  • 1 bunch Chinese chives (daun kucai)
  • 3 tablespoon oyster sauce
  • 3 tablespoon tomato sauce
  • 1 bowl beansprouts
  • 1 1/2 pack 410 gram noodles
  • 1 1/2 tablespoon sugar
  • 2 tablespoon soya sauce
  • Salt to taste
  • 1 cup boiled water
  • 1/2 green lime (juice)


  • Heat up the cooking oil in a wok.
  • Stir fry the onion and garlic until fragrant.
  • Add in the prawns & squid or you could also add some fishcakes/chicken meat/beef or cockels. Stir well.
  • Add in the oyster sauce, toamto sauce and soya sauce. Stir well.
  • Add in the Chinese chives (daun kucai) and beansprouts. Stir well
  • Add in the water. Stir well.
  • Add in the noodles, sugar, salt and lime juice. Stir well and leave for 2 minutes and dish out.
  • Serves when it is still hot and wet, don’t cook too long as it will dried out the noodles.
  • Garnish with thin sliced chillies mixed with soya sauce or fish sauce or green chilies pickles.

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