[1][2][3] One version is believed to have been developed by Indian immigrants, often of Tamil Muslim origin, who drew influences from other cultures and incorporated them into their cooking.

[2][6] There is no standard method of preparing mee goreng or any derivative variant which use other types of noodles, as each dining establishment employs different techniques and ingredients.

[2] The word mamak is from the Tamil term for maternal uncle; in Malaysia and Singapore, it is traditionally used an honorific to respectfully address shopkeepers or proprietors of dining establishments.

[8] In Singapore, mee goreng is often associated with cooking typical of Indian Muslim cuisine, known for its frequent use of ingredients such as lamb or mutton.

A famous variant developed by restaurateurs of Chinese ethnic origin for their restaurant in Punggol during the 1970s was cooked with seafood, bean sprouts, coriander, and a sambal (spicy chilli relish) sauce made up of twelve herbs and spices.