Egg Mi Goreng
Southeast Asia • Eggetarian
How to Make Egg Mi Goreng (Traditional & Healthy Version)
Egg Mi Goreng, a beloved Malaysian noodle dish, is a flavorful staple enjoyed across the country’s diverse communities. Drawing from the multicultural tapestry of Malaysian cuisine, this noodle stir-fry is a favorite in both urban kopitiams and bustling pasar malam (night markets). The dish features springy yellow noodles stir-fried with fresh vegetables, aromatic spices, and protein-rich eggs, resulting in a delicious, satisfying, and wholesome meal. The balance of sweet, spicy, and umami flavors in Egg Mi Goreng showcases Malaysia’s culinary heritage—melding Malay, Indian, and Chinese influences into one iconic plate. Local ingredients like cili padi (bird's eye chili), kicap manis (sweet soy sauce), and fresh taugeh (bean sprouts) add depth and authenticity. This health-conscious version uses minimal oil, extra veggies, and lean protein, making it perfect for those who want a nutritious, calorie-friendly lunch without sacrificing taste. Whether you’re a student, professional, or home cook, Egg Mi Goreng offers a quick, filling, and delectable option with a true Malaysian soul.
Ingredients(for 1 generous bowl per person, Malaysian-style)
- 200 g Yellow noodles (mee kuning)
- 2 large Eggs (free-range preferred)
- 1 cup Cabbage (shredded)
- 1 small Carrot (julienned)
- 1 cup Bean sprouts (taugeh)
- 2 cloves Garlic (minced)
- 1 Red chili (sliced, or cili padi for extra heat)
- 1 tbsp Sweet soy sauce (kicap manis)
- 1 tbsp Light soy sauce
- 1 Lime (cut into wedges)
- 1 tbsp Cooking oil (can use canola or sunflower oil)
- 2 stalks Spring onions (sliced) - optional
- to taste Salt & pepper
Instructions
- 1
Prepare all vegetables: shred the cabbage, julienne the carrot, and rinse the bean sprouts. Slice the red chili and spring onions. Beat eggs in a bowl with a pinch of salt and pepper.
5 minutes
Prep ahead for quick stir-frying.
- 2
Bring a pot of water to boil. Blanch yellow noodles for 1 minute, then drain and rinse under cold water to remove excess oil.
3 minutes
Rinsing noodles prevents them from sticking and reduces oil content.
- 3
Heat half the oil in a large wok or non-stick pan on medium-high. Pour in beaten eggs and scramble gently until just set. Remove and set aside.
3 minutes
Don’t overcook eggs; keep them soft for a silky texture.
- 4
Add remaining oil to the wok. Sauté minced garlic and sliced chili until fragrant, about 1 minute.
1 minute
Keep heat controlled to avoid burning garlic.
Why This Dish is Healthy
This healthy Egg Mi Goreng uses less oil, incorporates extra vegetables, and avoids processed additives, making it ideal for calorie trackers and those aiming for balanced nutrition. It provides a good mix of complex carbs, lean protein, and fiber, contributing to steady blood sugar and improved digestion. The natural seasonings and fresh ingredients keep sodium and unhealthy fats low, making it a smart lunch choice for weight management and overall wellness.
Egg Mi Goreng is packed with lean protein from eggs and a variety of vitamins, minerals, and dietary fiber from fresh vegetables like cabbage, carrots, and bean sprouts. The use of minimal oil and inclusion of high-fiber ingredients help support healthy cholesterol levels and digestive health. Eggs provide essential amino acids, vitamins D and B12, and choline, while the vegetables offer antioxidants, vitamin A, and vitamin C. By balancing carbs from noodles with protein and veggies, this meal supports sustained energy and satiety.
Pro Tips
- 💡Use fresh yellow noodles for the best texture and flavor.
- 💡Blanching noodles and rinsing under cold water reduces oiliness.
- 💡Add a squeeze of lime just before serving to enhance taste and aroma.
Storage & Serving
Store leftover Egg Mi Goreng in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat, adding a splash of water to restore moisture. Best enjoyed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
