Mie Goreng | Indonesian Stir-Fried Noodles | Kitchenstagram
Mie Goreng, also known as Mee Goreng, is a traditional Indonesian Fried noodle dish that is also popular in Malaysia and other parts of Southeast Asia. The Indonesian version features chewy wheat noodles stir-fried in a sticky, sweet and savoury sauce, along with a variety of vegetables, protein and egg. It is a much-loved street foos favourite.
The name Mie Goreng simply means “fried noodles,” so there are many variations of this dish. Common versions include chicken, prawns or beef, together with fresh vegetables, tomatoes, bean sprouts, scrambled eggs and fried shallots. The combination creates a wonderful contrast of chewy noodles, tender protein, crunchy vegetables and fresh garnishes.
What makes Mie Goreng particularly distinctive is its sweet, salty and umami-rich flavour. The noodles are traditionally made from wheat and are generally thicker and chewier than many other Asian noodles. Egg noodles are commonly used, although some variations may even use instant noodles.
Mie Goreng is closely associated with Chinese-Indonesian cuisine, with its origin linked to Chinese immigrants who introduced dishes derived from Chinese fried noodles such as chow mein. Over time, the dish became deeply integrated into Indonesian cuisine and developed its own distinctive character.
Indonesian Mie Goreng differs from its Chinese inspiration through the use of sweet soy sauce, which provides its characteristic mild sweetness, along with fried shallots and spicy sambal. Pork and lard are generally avoided in favour of chicken, shrimp or beef, reflecting the preferences of Indonesia’s Muslim-majority population.
Why you’ll love this recipe:
Ready in minutes, with minimal kitchen cleanup and no ours spent in the kitchen.
A balanced, healthy meal that makes it easy to add extra vegetables- even picky eaters will enjoy it.
Serving Suggestions:
Mie Goreng already includes a good amount of vegetables, making it satisfying enough to serve as a complete meal without an additional vegetable side. If you’d like to add something to the menu, choose a refreshing side dish. Its light, fresh character provides a pleasant contrast to the bold, flavourful noodles.
Ingredients
For the Sauce:
1 tbsp Kecap manis (or dark sweet soy sauce)
1 tbsp Sambal Oelek
2 tsp Soy Sauce
1 tbsp Oyster Sauce
2 tsp Sesame Oil
For Stir-Fried Noodles:
200 gm Dried Egg Noodles
5 tbsp Vegetable Oil
Salt to taste
2 tsp Black pepper powder
1 no. Egg
150 gm Chicken breast or thigh, sliced into small pieces
100 gm Prawns, peeled & deveined
1 no. Shallot, thinly sliced
1 tbsp Garlic, minced
1 tbsp Thai Chilies,chopped
1 cup Carrot, julienned
1 cup Cabbage, julienned
1 cup dark sturdy greens (hard leaves of cabbage, kale or Chinese broccoli), cut into ribbons
1 cup Bean Sprouts
1 tsp White Pepper Powder
1 no. Tomato, sliced
1/4 cup Green Onion, chopped
Preparation
- Step 1: In a small bowl combine, kecap manis, sambal oelek, soy sauce, oyster sauce and sesame oil, stir to mix.
- Step 2: Bring a large pot of water to a boil. Then add the noodles and cook as per packet directions, drain and rinse thoroughly in cool water.
- Step 3: Heat 1 tbsp oil in a wok. Add the chicken and season with salt and pepper. Cook until golden or cooked through. Once done set aside.
- Step 4: Heat 1 tbsp oil in a wok. Add the prawns and season with salt. Cook until it changes colour for about 2-3 minutes. Once done set aside.
- Step 5: Heat 1 tbsp oil in a wok. Crack in the egg and add a pinch of salt and 1 tsp black pepper powder, keep scrambling the egg continuously.
- Step 6: Heat 2 tbsp oil and add sliced shallots, minced garlic and copped chilies. Sauté until the shallots are translucent.
- Step 7: Add sturdy green, julienned carrot and julienned cabbage, add a little splash of the sauce, then toss until wilted, about 1-2 minutes.
- Step 8: Add the cooked noodles, remaining sauce and cooked chicken, prawn and scrambled egg, then keep tossing until all the sauce is well mixed and absorbed.
- Step 9: Add the bean sprouts, white pepper powder, sliced tomato and green onion. Toss briefly to mix everything.
- Step 10: Top with chili and serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2