Mie Goreng
Mie Goreng is a flavorful Indonesian stir-fried noodle dish with sweet, savory, and aromatic flavors.Egg, vegetables, chicken, or shrimp can be added to make the noodles a complete meal.Kecap manis gives the dish its signature caramelized sweetness and dark color.Garlic, shallots, chilies, and white pepper create a fragrant Indonesian flavor base.The noodles are quickly stir-fried over high heat for a delicious smoky, slightly charred flavor.Serve hot with cucumber, lime, fried shallots, spring onions, and sambal for an authentic-inspired finish.
Ingredients
For the Noodles
- 400 g yellow wheat noodles, egg noodles, or fresh noodles
- 2 tablespoons vegetable oil
- 3 garlic cloves, finely minced
- 4 shallots, thinly sliced
- 2 red chilies, thinly sliced
- 150 g boneless chicken thigh, thinly sliced
- 100 g cabbage, finely shredded
- 1 medium carrot, julienned
- ½ cup bean sprouts
- 2 spring onions, sliced
For the Mie Goreng Sauce
- 3 tablespoons kecap manis
- 1 tablespoon regular soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon sambal oelek or chili sauce
- ½ teaspoon white pepper
For Serving
- Fried shallots
- Sliced cucumber
- Lime wedges
- Fresh red chilies
- Sambal or chili sauce
- Crispy prawn crackers, optional
Instructions
Prepare the Noodles
- Cook the noodles according to the package instructions, but avoid overcooking them.Drain thoroughly and rinse briefly under cool water if necessary to stop the cooking process.Toss the noodles with a small amount of oil to prevent them from sticking together.Set aside.
Prepare the Sauce
- In a small bowl, combine the kecap manis, regular soy sauce, oyster sauce, tomato ketchup, sambal, white pepper, and salt.Mix well and set aside.Having the sauce ready before stir-frying makes the cooking process much easier.
Cook the Chicken
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high to high heat.Add the sliced chicken and stir-fry for approximately 3–4 minutes, until cooked through and lightly browned.Transfer the chicken to a plate and set aside.
Fry the Aromatics
- Add the remaining oil.Add the shallots, garlic, and sliced chilies.Stir-fry for approximately 30–60 seconds until fragrant.Be careful not to burn the garlic.
Add the Vegetables
- Add the cabbage and carrot.Stir-fry over high heat for 1–2 minutes.The vegetables should soften slightly while remaining crisp.Add the bean sprouts near the end so they retain some texture.
Add the Noodles
- Add the cooked noodles to the wok.Return the chicken and scrambled egg to the pan.Toss everything together using tongs or two spatulas.
Add the Sauce
- Pour the prepared sauce around the sides of the hot wok.Immediately toss the noodles so the sauce coats everything evenly.Continue stir-frying for 2–3 minutes.The noodles should become glossy, dark, and aromatic
Finish the Mie Goreng
- Add the spring onions and toss once more.Taste and adjust the seasoning.For extra heat, add more sambal or sliced fresh chilies.For additional sweetness, add a small splash of kecap manis.
Serve
- Transfer the Mie Goreng to serving plates.Top with fried shallots and spring onions.Serve immediately with cucumber slices, lime wedges, sambal, and crispy prawn crackers if desired.
Notes
- Do not overcook the noodles: Slightly firm noodles hold their texture better during stir-frying.
- Use high heat: High heat helps create the characteristic smoky wok flavor.
- Prepare everything beforehand: Stir-frying happens quickly, so have all ingredients ready.
- Use kecap manis: It provides the signature sweet and caramelized Indonesian flavor.
- Do not overcrowd the wok: Cook in batches if necessary.
- Adjust salt carefully: Soy sauce, oyster sauce, and kecap manis already contain salt.
- Use fresh vegetables: Crisp vegetables provide a pleasant contrast to the soft noodles.
- Serve immediately: Mie Goreng tastes best straight from the wok.