Pork mee goreng with fresh ramen, cabbage, and scrambled eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork mee goreng with fresh ramen, cabbage, and scrambled eggs

Pork mee goreng with fresh ramen, cabbage, and scrambled eggs

Dairy-Free, Spicy, Protein Plus

2 Servings, 710 Calories/Serving

25–40 Minutes

With a name that means “fried noodles,” this popular Malaysian street food is a dish you can easily make at home thanks to our sweet and spicy house-made sauce. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 ounces Moon Noodles fresh ramen
  • 2 eggs
  • Your choice of protein
  • 1 organic white onion
  • 3 organic scallions
  • 1 organic lime
  • 1 organic serrano or other fresh chile (optional)
  • ¼ pound organic shredded green or other cabbage
  • Sunbasket mee goreng sauce base (gluten-free tamari - maple syrup - sambal oelek - ketchup - rice vinegar - toasted sesame oil)

Nutrition per serving

Calories 710, Total Fat 36g (46% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 235mg (78% DV), Sodium 840mg (37% DV), Total Carb. 59g (21% DV), Fiber 12g (43% DV), Total Sugars 7g (Incl. 5g Added Sugars, 10% DV), Protein 40g
Contains: Eggs, Wheat, Soybeans, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the ramen

Bring a medium sauce pot of water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water, then return to the pot. While the water is heating and the ramen is cooking, start preparing the rest of the meal.


Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended. 

In a wok or large frying pan over medium heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the eggs and cook, stirring gently, until just set but still moist, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.


Prep your protein

  • Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.  
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel. Season with salt and pepper.


Cook your protein

In the same pan used for the eggs, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is browned and cooked through, 4 to 6 minutes for jumbo shrimp, or plant-based chicken; and 5 to 7 minutes for ground meat. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the onion and scallions.


Prep the onion and scallions; start the mee goreng

  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish. 

In the same pan used for your protein, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the onion and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 4 to 5 minutes. Meanwhile, prepare the remaining ingredients.


Prep the remaining ingredients; finish the mee goreng

  • Cut the lime into wedges for garnish.
  • If using the serrano, remove the stem, ribs, and seeds; thinly slice the serrano crosswise. Set aside half for garnish. Wash your hands after handling.

To the pan with the onion and scallions, add the cabbage, ramen, and up to half the serrano and cook over medium-high heat, stirring occasionally, until the cabbage starts to wilt and the ramen is heated through, 2 to 3 minutes. 

Stir in the mee goreng sauce base and your protein and any accumulated juices. Cook until the sauce is thickened slightly and the protein is heated through, 1 to 2 minutes. Stir in the scrambled eggs. Remove from the heat and season to taste with salt and pepper. 


Transfer the mee goreng to individual bowls. Garnish with the green parts of the scallions and as much of the remaining serrano as you like. Serve with the lime wedges. 

Kids Can!
  • Fill a sauce pot with water for the ramen.
  • Time the ramen.
  • Measure the onion.
  • Garnish with the scallions.