This Indian-Muslim classic of spicy fried noodles is a hybrid invented in this region in the 1950s. Indian immigrants borrowed the use of the wok from the Chinese and started frying yellow egg noodles with their own favoured ingredients -- tomatoes, egg, green chilies, mutton mince, cabbage and diced potatoes. It takes skill to wok-fry the noodles to a moist but not mushy ensemble. Oddly, in Singapore, Indian Mee Goreng tends to sport a bold, almost garish red appearance not found elsewhere.
Spicy food is not your fancy? Try other Singaporean foods available at your neighborhood hawker centre.
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