Mie Goreng (Indonesian Fried Noodles) Recipe

Introduction

Mie Goreng, also known as Mee Goreng, is a flavorful and satisfying Indonesian fried noodle dish packed with a savory-sweet sauce, tender chicken, prawns, and fresh vegetables. It’s quick to prepare and perfect for a tasty weeknight meal that feels exciting and comforting.

Ingredients

• 3 instant noodle cakes (or substitute with fresh or dried noodles)
• 250g (8oz) fresh egg noodles, thin to medium
• 150g (5oz) dried egg noodles, thin to medium
• 2 tbsp kecap manis (dark sweet soy sauce)
• 2 tsp light soy sauce
• 2 tsp dark soy sauce (or additional light soy sauce)
• 1 tbsp oyster sauce
• 2 tbsp ketchup
• 1 tsp sambal oelek, chili paste, or Sriracha (adjust to taste)
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 2 eggs, lightly whisked
• 3 garlic cloves, finely chopped
• 120g (4oz) chicken breast or thigh, sliced thinly into small bite-size pieces
• 100g (3.5oz) raw peeled and deveined prawns/shrimp
• 2 cups finely sliced cabbage (green or white)
• 1 cup beansprouts
• 3 green onions, cut into 5cm (2″) lengths, including green and white parts

Instructions

1. Step 1: In a bowl, mix together kecap manis, light soy sauce, dark soy sauce, oyster sauce, ketchup, sambal oelek, and sesame oil to make the sauce.
2. Step 2: Prepare the noodles according to package instructions just before you start cooking.
3. Step 3: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the whisked eggs and swirl to coat the base evenly. Cook for about 1 minute until mostly set, then carefully flip and cook briefly on the other side.
4. Step 4: Remove the cooked egg from the skillet, slide onto a cutting board, roll up loosely, and slice into 1cm (1/3 inch) thick strips to create egg ribbons. Set aside.
5. Step 5: Heat the remaining 1 tablespoon of vegetable oil in the same skillet over high heat. Add chopped garlic and chicken pieces, cooking until the chicken starts turning white on the surface.
6. Step 6: Add the prawns and cook for about 1 minute until the chicken is mostly cooked through.
7. Step 7: Toss in the sliced cabbage and beansprouts, stirring for 1 minute until they begin to wilt.
8. Step 8: Add the cooked noodles, green onions, and prepared sauce to the skillet. Stir and toss for 1 to 2 minutes until the sauce reduces slightly and the noodles begin to caramelize.
9. Step 9: Gently fold in the egg ribbons and serve immediately for the best flavor and texture.

Tips & Variations

• For a vegetarian version, omit the chicken and prawns, and replace oyster sauce with mushroom sauce or extra soy sauce.
• Adjust the sambal oelek or chili paste to control the spiciness according to your preference.
• Using a mix of fresh and dried noodles adds interesting texture to the dish.
• Swap chicken for tofu or tempeh for a plant-based protein option.

Storage

Store leftover Mie Goreng in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a skillet over medium heat to restore some of the original texture, adding a small splash of water or soy sauce if needed to loosen the noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only one type of noodle for this recipe?

Yes, you can use solely fresh egg noodles or dried noodles if you prefer. The combination creates varied texture but using one type works well too.

Is there a substitute for kecap manis?

If you don’t have kecap manis, a mix of soy sauce and a bit of brown sugar or molasses can mimic its sweet and savory flavor.

Mie Goreng (Indonesian Fried Noodles) Recipe

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★★★★★

4.7 from 96 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Mie Goreng is a flavorful Indonesian stir-fried noodle dish featuring a savory-sweet soy-based sauce, tender chicken, succulent prawns, fresh vegetables, and delicate egg ribbons. This recipe combines instant and fresh egg noodles to create a satisfying texture, enhanced by the unique addition of ketchup and sambal for a perfect balance of sweet, spicy, and umami flavors.

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Ingredients

Scale 1x2x3x

Sauce Ingredients

• 2 tbsp kecap manis (dark sweet soy sauce)
• 2 tsp light soy sauce
• 2 tsp dark soy sauce (or additional light soy sauce)
• 1 tbsp oyster sauce
• 2 tbsp ketchup
• 1 tsp sambal oelek, chili paste or Sriracha (adjust spiciness to taste)
• 2 tsp sesame oil

Main Ingredients

• 3 instant noodle cakes
• 250g (8oz) fresh egg noodles (thin to medium)
• 150g (5oz) dried egg noodles (thin to medium)
• 2 tbsp vegetable oil
• 2 eggs (lightly whisked)
• 3 garlic cloves (finely chopped)
• 120g (4oz) chicken breast or thigh (sliced thinly into bite-size pieces)
• 100g (3.5oz) prawns/shrimp (raw, peeled and deveined; smaller preferred)
• 2 cups cabbage (finely sliced; green or white cabbage)
• 1 cup beansprouts
• 3 green onions (cut into 5cm/2″ lengths, include green and white parts)

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Instructions

1. Mix the Sauce: In a bowl, combine kecap manis, light soy sauce, dark soy sauce, oyster sauce, ketchup, sambal oelek, and sesame oil. Stir well so the flavors blend into a smooth sauce.
2. Prepare Noodles: Cook the instant, fresh, and dried egg noodles according to their packet directions just before cooking to ensure they remain tender but firm. Drain and set aside.
3. Make Egg Ribbons: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour in the lightly whisked eggs and swirl the pan to coat the base evenly. Cook for about 1 minute until mostly set, then carefully flip the egg to cook the other side. Transfer the cooked egg onto a cutting board, roll it loosely into a wrap shape, and slice into 1cm (1/3 inch) thick pieces to create delicate egg ribbons.
4. Cook Chicken and Garlic: Heat the remaining 1 tablespoon of vegetable oil in the same skillet over high heat. Add the finely chopped garlic and sliced chicken pieces. Stir-fry until the chicken’s surface turns half-white, indicating it’s beginning to cook through.
5. Add Prawns: Add the prawns to the skillet and continue cooking for about 1 minute, stirring frequently, until the chicken is mostly cooked and the prawns turn pink and opaque.
6. Incorporate Vegetables: Add the sliced cabbage and beansprouts to the skillet. Toss and stir-fry for about 1 minute until the vegetables begin to wilt slightly but retain some crunch.
7. Add Noodles and Sauce: Add the prepared noodles, chopped green onions, and the pre-mixed sauce to the skillet. Toss everything together vigorously for 1 to 2 minutes until the sauce reduces slightly and coats the noodles well, allowing them to caramelize and develop a deeper flavor.
8. Combine Egg Ribbons and Serve: Gently toss the egg ribbons through the noodles just before serving to distribute the eggs evenly. Serve immediately while hot and enjoy this flavorful Indonesian classic.

Notes

• Kecap manis is a sweet Indonesian soy sauce crucial for authentic flavor; if unavailable, use a mixture of soy sauce and brown sugar as a substitute.
• Ketchup adds a subtle sweetness and tanginess that balances the savory elements.
• Adjust sambal oelek or Sriracha according to your preferred heat level.
• Using both fresh and dried egg noodles adds interesting textures and layers to the dish.
• Cook the egg ribbons gently to prevent breaking and ensure they hold their shape when sliced.
• High heat stir-frying helps achieve that slight caramelization on noodles, enhancing flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indonesian

Keywords: Mie Goreng, Indonesian noodles, stir-fried noodles, sweet soy sauce noodles, egg ribbons, spicy noodle dish, chicken and prawn noodles