Fusion Style Noodle Stir-Fry With Shredded Carrots

Simple stir-fry using instant noodles, vegetables, and spices for a simple long weekend at home.


  • Mi Goreng (Indomie): 3 packets with sauces
  • Oil: 2 tbsp
  • Curry leaves: from 1 stalk
  • Garlic: 1 tsp
  • Onion: 1 large, diced
  • Prawn: 10, shelled
  • Carrot: 2, grated
  • Fish sauce: 1 tbsp
  • Oyster sauce: 2 tbsp
  • Chye sim leaves: 100g, washed
  • Beansprout: 100g
  • Egg: 2
  • Green chilli: 3 tbsp


  1. Soak instant noodles in boiling water till tender. Drain.
  2. Soak noodles again in cold water this time. Drain.
  3. Add in noodle condiments and sauces that come with the packaging. Toss to coat.
  4. Heat oil in wok. Stir-fry curry leaves, garlic and onion till fragrant.
  5. Fry prawns and carrots. Add in fish sauce and oyster sauce.
  6. Add in noodles, chye sim and beansprouts. Stir to mix evenly.
  7. Push noodles to side of wok. Add eggs into wok and stir-fry to break them up.
  8. Mix fried egg into noodles. Stir to combine evenly.
  9. Scoop into serving bowls. Serve with green chillies at the side.


  • This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.

3 persons

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