Mee goreng

For its Indonesian counterpart, seeMie goreng.

Mee goreng

A plate of street food-stylemee goreng.
Course	Main
Region or state	Brunei,Malaysia,Singapore
Main ingredients	Noodles
Variations	Mee goreng mamak, mee sotong,maggigoreng

Mee goreng,ormi goreng,refers tofried noodlesin theMalay-speaking culturesof several countries, such as theSoutheast Asianstates ofBrunei,Malaysia,andSingapore.

A notable variant,mee goreng mamakis associated withMamak stallsoperated by Muslim Indian communities within the region, and is often spicy in taste.

Origins

Numerous distinct variations ofmee gorengmay be found in Brunei, Malaysia, and Singapore.

One version is believed to have been developed byIndian immigrants,often ofTamil Muslimorigin, who drew influences from other cultures and incorporated them into their cooking.This style ofmee gorengis regarded as a dish unique to the region, as it cannot be found in India.

Preparation

There is no standard method of preparingmee gorengor any derivative variant which use other types of noodles, as each dining establishment employs different techniques and ingredients. A typical method may involvestir-fryingthe noodles withvegetables,eggs,and other ingredients such astofuandmeat.Common ingredients for Indian-stylemee gorengmay include spices, tomato sauce, potatoes, cabbage, and sweet soy sauce.A slice oflime,usually of thecalamansivariety, is often placed at the side of the plate as a garnish.

Malaysia

Malaysianmee mamak

In Malaysia, Mamak-stylemee gorengis prepared and sold atMamak stallsaround the country.The wordmamakis from the Tamil term for maternal uncle; in Malaysia and Singapore, it is traditionally used an honorific to respectfully address shopkeepers or proprietors of dining establishments.Mee goreng mamakis often associated withIndian Muslim cuisineoffered atMamak stalls,and is regarded as a fusion food that incorporates Chinese yellow noodles with seasonings and spices typical of Malay and Indian cuisine.

Maggi goreng

Maggi goreng,orMaggi mee goreng,is a variation of Mamak-stylemee goreng.It usesMaggi brand of instant noodles,prepared with hot water before stir-frying, instead of fresh yellow noodles.

Singapore

In Singapore,mee gorengis often associated with cooking typical of Indian Muslim cuisine, known for its frequent use of ingredients such as lamb ormutton.A famous variant developed by restaurateurs of Chinese ethnic origin for their restaurant inPunggolduring the 1970s was cooked with seafood, bean sprouts, coriander, and asambal(spicy chilli relish) sauce made up of twelve herbs and spices.

Sri Lanka

Mee gorengexists inSri Lankan cuisinedue to historicalMalay cultural influences.

See also

• Bihun goreng
• Char kway teow
• Mee siam
• Mee tauhu