PenangTime.com: Recipe Guide
MEE SOTONG
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Sambal Sotong:
- 200g squid (cleaned and sliced)
- 3 tbsp chili paste
- 1 onion (sliced)
- 2 cloves garlic (minced).
- For the Noodles:
- 300g yellow noodles
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1 egg
- bean sprouts.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Cook the Sambal Sotong: Sauté garlic and onions. Add chili paste and cook until fragrant. Add the squid and cook until tender.
- Stir-fry Noodles: In a wok, heat oil. Add the noodles and stir-fry. Add ketchup and soy sauce.
- Combine: Add the cooked sambal sotong to the noodles and mix well.
- Add Egg and Sprouts: Push noodles to the side, crack an egg and scramble. Mix with noodles. Add bean sprouts and cook for another minute.
- Serve: Serve hot, often with a wedge of lime.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The squid should be cooked quickly to keep it tender.
- The reddish hue of the dish comes from the combination of chili paste and tomato ketchup.
- A squeeze of lime juice brightens up the flavours.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Mee Sotong in Penang and compare flavour profiles.