Singapore Mee Goreng


  • 1 jar Woh Hup Singapore Mee Goreng Paste
    400g wet noodles or 200g dry noodles (soaked & rinsed)
    2 eggs (lightly beaten)
    200g vegetables (snow peas, carrots, baby corns)
    150g bean sprouts
    4 tbsp cooking oil
    red chilli strips for garnishing


    • Heat oil in wok, add in eggs and scramble fry until done and set aside.
    • Sauté Woh Hup Singapore Mee Goreng Paste in hot oil until fragrant.
    • Add noodles and stir-fry briefly over high heat. Mix in vegetables, bean sprouts and stir-fry until done.
    • Add eggs and mix evenly.
    • Garnish and serve hot.