Grandma Lee’s Mee Char (Plain or Chilli)

Grandma Lee’s Mee Char (Plain or Chilli)

A vegetarian fried egg noodles dish served in a sweet sauce


  • 2 medium-sized tomatoes
  • 2 sprigs coriander (Chinese parsley) (daun ketumbar)
  • 6 spring onions (scallions)
  • 12 shallots (bawang merah)
  • 12 cloves garlic (bawang putih)
  • 5 tbsp oil
  • 1 tbsp Cilicuka Super Hot or 6-12 bird’s eye chillies (cili padi), optional but highly-recommended, it really lifts this otherwise simple dish.
  • 1½ tbsp palm sugar (gula Melaka)
  • ½ tbsp dark soy sauce
  • ½ tbsp light soy sauce
  • ½ tsp salt
  • 300 g bean sprouts (tauge)
  • 600 g fresh yellow egg noodles (Hokkien mee)



  1. Slice the tomatoes into wedges.
  2. Finely chop the coriander and spring onions.
  3. Peel and slice the shallots and garlic.


  1. Heat a wok over a high flame until it smokes. Add the oil.
  2. Lower the flame. Stir-fry the shallots until golden brown. Remove and drain well. Set aside.
  3. Stir-fry the garlic until light golden brown.
  4. Add the chillies and palm sugar. Sprinkle in some water to prevent it from burning.
  5. Add the dark soy sauce, light soy sauce and salt. Stir-fry.
  6. Add the bean sprouts, sliced tomatoes and noodles. Stir-fry.
  7. Add the spring onions and coriander.
  8. Quickly toss together then place on a large serving dish.
  9. Garnish with the fried shallots.
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