Mee Goreng for 50 Pax
1:3130 May 2026@annilravin
Learn how to prepare a massive, flavor-packed batch of Mee Goreng scaled for 50 guests. Chef Annil guides you through the process of scrambling eggs, creating a rich and caramelized chili paste base with aromatics and dry shrimp, and incorporating classic ingredients like tofu puffs, chye sim, fish cakes, and yellow egg noodles. Vigorously tossed and finished with crunchy bean sprouts, this recipe delivers incredible smoky street-food flavor perfect for large gatherings.
Mee Goreng for 50 Pax
Ingredients
Method
- Heat oil in a large wok, scramble the eggs, and set them aside.
- Add more oil to the wok, then add the blended chili paste, chopped onions, and garlic.
- Stir in the pounded dry shrimps and fry until the mixture reaches a deep red-maroon color.
- Add oyster sauce, dark soy sauce, and chili sauce (or tomato ketchup).
- Add dried tofu puffs and fresh chye sim, then mix well to wilt the vegetables.
- Add sliced fish cakes and yellow egg noodles.
- Vigorously mix and stir-fry the noodles using an over-and-under motion for about 10 minutes.
- Add bean sprouts (taugeh) and the reserved scrambled eggs.
- Give everything one final toss to combine before serving.
Featured dishes
1