• 4 cakes of Cintan Instant Noodles
  • 2 tbsp Cooking Oil
  • 1 onion – sliced
  • 4 cloves Garlic, minced
  • 1 tbsp Yeo’s Tomato Sauce
  • 1 tbsp Yeo’s Chilli sauce
  • 1 tomato – cut into mid sized cubes
  • 2-3 tbsp chicken stock
  • 1 tsp Yeo’s Dark Soy Sauce
  • 1 tsp of Yeo’s Light Soy Sauce
  • 1 tbsp sugar
  • Sweet Soy Sauce, to taste
  • Salt, to taste
  • 200 g fresh green vegetables or cabbage – rinsed, cut about 2″ length
  • 1 cup frozen peas
  • 200 g medium fresh prawns – deveined
  • 1 squid – washed and cut into rings
  • 200g minced meat – chicken or mutton
  • few drops of Yeo’s Pure Sesame Oil

Garnish: cucumber, sliced red chili, hard boil eggs, fish cake and calamansi.

Mee Goreng

Serves : 4

Preparation Time : 10mins

Cooking Time : 10mins


  1. Blanch Cintan noodles in boiling water till al dente. Run under cool water, drain and set aside.
  2. Heat up a frying wok, heat oil, sauté the garlic and onion till fragrant
  3. Add Yeo’s Tomato and Chilli sauce, diced tomatoes and some broth. Mix evenly before adding sugar, Yeo’s Light and Dark Soy Sauce. Add sweet soy sauce and salt to taste.
  4. Bring to a boil slightly. Add vegetables, seafood and meat and cook thoroughly.
  5. Finally, add the noodles and mix everything up evenly. Be careful not to break up the noodles too much.
  6. Drizzle some Yeo’s Sesame Oil. Dish up and serve with some coriander leaves and calamasi.