The Malaysian noodle dish made by stir-frying yellow noodles with meat, seafood, vegetables, and soy sauce is mee goreng.
Mee goreng, also spelled mi goreng in some contexts, means “fried noodles.” Malaysian versions commonly use yellow wheat noodles stir-fried with garlic, onion, chili, soy sauce, vegetables, and a protein such as chicken, prawns, or tofu. A fried egg is also a common topping.
The dish reflects the influence of Indian Muslim cooking in Malaysia and is widely sold by mamak stalls and hawkers. Recipes differ by vendor, so the exact balance of sweet, salty, spicy, and savory flavors is not fixed.
Mee goreng should not be confused with Indonesian mie goreng, although the names and basic idea are closely related. Malaysian versions often have their own local seasoning and stall traditions. Char kway teow is another popular fried noodle dish, but it uses flat rice noodles rather than the yellow wheat noodles associated with mee goreng.