Spicy stir-fried yellow noodles with tofu, potatoes, and squid, cooked in a wok.
4 top-rated spots found
The defining characteristic is the signature 'Sotong' (squid) sambal, which provides a thick, sweet, and fiery umami layer that standard versions lack. It is widely considered the gold standard for the 'wet' style of Penang Mee Goreng.
📍 6, Padang Kota Lama, Jalan Tun Syed Sheh Barakbah, 10200 George Town, Pulau Pinang · View on Maps
Boasting an 80-year legacy, this stall is famous for its 'spinning wok' technique. Unlike the wetter versions elsewhere, this is a drier, eggy fry that emphasizes smoky wok hei and a balanced tomato-chili profile.
📍 280, Jalan Burma, 10350 George Town, Pulau Pinang · View on Maps
Often cited by locals as the superior alternative to the more touristy spots, it features a rich, peanut-based gravy that adds a nutty depth and creaminess rarely found in other stalls.
📍 Kompleks Makanan Persiaran Gurney, Gurney Drive, 10250 George Town, Pulau Pinang · View on Maps
One of the last remaining stalls in Penang to use traditional charcoal fire, which imparts a deep, unmistakable smokiness that gas stoves cannot replicate. The portions are exceptionally generous for the price.
📍 Lebuhraya Jelutong, 11600 Jelutong, Pulau Pinang · View on Maps