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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
