Mie Goreng

Now here is Asian street food at its finest. Mie Goreng is a popular Indonesian noodle stir fry with a sweet and savory sauce, along with a variety of add-ins to make it hearty and interesting.

A while back, we presented our version of Nasi Goreng, the national dish of Indonesia. It’s just about the most delicious fried rice you will ever eat, and we have cooked it many times. That got us exploring other Indonesian foods, and led us to Mie Goreng.

It is believed to be derived from chow mein, brought to the country by Chinese immigrants, but has taken on its own unique Indonesian flavors. Now it has spread, and become a popular dish through much of Southeast Asia.

Ingredients Needed

• Asian noodles – Really, any type of long, thin Asian wheat noodles (not rice noodles) can be used. I like the fresh types found in the Asian section of my supermarket. These can go by different names, such as chow mein, yakisoba, or just stir fry noodles. You can also use ramen, just discard the seasoning packet and boil them first.
• Kecap manis – This is a key ingredient in the sauce. It is a thick, sweet variation of soy sauce. If you can’t find it locally, you can order it online. Otherwise, simmer ¼ cup ordinary soy sauce and ¼ cup brown sugar over medium heat until it reaches a maple syrup like consistency.
• Other sauce ingredients – Sambal oelek (or sriracha), soy sauce, oyster sauce and sesame oil.
• Eggs – These get made into an omelet, which is then cut into strips.
• Aromatics – Shallot and garlic.
• Chicken breast – You want to cut this very thin, about ¼ inch, against the grain.
• Shrimp – Peeled and deveined.
• Vegetables – Cabbage, carrot, bean sprouts and scallion.
• Red chili pepper – For garnish.

Mie Goreng Recipe

Frist, I mix all sauce ingredients in a bowl until well combined and do all of my cutting and chopping. This makes everything go smoother once I start cooking.

When ready to cook, I whisk the eggs in a bowl with a little salt, heat 1 Tbsp oil in a large skillet over medium-high heat, and make a large thin omelet. When it’s ready, I remove the omelet and cut it into thin strips.

Next, I add the remaining oil to the skillet and stir fry the shallot for about a minute 1 minute, then stir in garlic and continue cooking for another 30 seconds.

After that, I get the proteins going. I add the thinly sliced chicken and stir fry for 5-6 minutes, until it is mostly cooked through, then stir in shrimp and cook for 3-4 minutes, until they are opaque.

Veggie time. I toss in cabbage and carrot, continue stir frying for about 3 minutes, then stir in bean sprouts and cook an additional 1 minute.

Almost done. I add the noodles and prepared sauce, mix until everything is well combined, then add in scallions and omelet strips.

Finally, I garnish with sliced red chili pepper and serve immediately.

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Mie Goreng, on our Gypsy Plate… enjoy!

More Asian Noodle Recipes:
Dan Dan Noodles
Yakisoba
Miso Ramen
Pancit Bihon
Spicy Noodles
Japchae

Mie Goreng (Indonesian Noodle Stir Fry)

Yield: 3-4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Now here is Asian street food at its finest. Mie Goreng is a popular Indonesian noodle stir fry with a sweet and savory sauce, along with a variety of add-ins to make it hearty and interesting.

Print

Ingredients

Sauce

• ¼ cup kecap manis (see note 1)
• 2 Tbsp sambal oelek (or sriracha)
• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 tsp sesame oil

Stir Fry

• 3 Tbsp vegetable oil, divided
• 4 eggs
• 1 shallot, diced
• 5 cloves garlic, minced
• ¾ pound boneless skinless chicken breast, thinly sliced
• ½ pound shrimp, peeled and deveined
• ½ small cabbage, chopped
• 1 large carrot, cut into matchsticks
• 1 cup bean sprouts
• 14oz fresh Asian noodles (or 3 blocks ramen noodles, see note 2)
• 4 scallions (green part only), cut into 1 inch lengths
• 1 red chili pepper, sliced

Instructions

1. Mix all sauce ingredients in a bowl until well combined.
2. Whisk the eggs in a bowl with a little salt. Heat 1 Tbsp oil in a large skillet over medium high heat, and make a large thin omelet. When it’s ready, remove the omelet and cut it into thin strips.
3. Add remaining oil to the skillet. Add shallot and cook for 1 minute. Stir in garlic and continue cooking for another 30 seconds.
4. Add the thinly sliced chicken and stir fry for 5-6 minutes, until it is mostly cooked through.
5. Stir in shrimp and cook for 3-4 minutes, until the shrimp are opaque.
6. Toss in cabbage and carrot. Continue stir frying for about 3 minutes, then stir in bean sprouts and cook an additional 1 minute.
7. Add noodles and prepared sauce, mix until everything is well combined, then add in scallions and omelet strips.
8. Garnish with sliced red chili pepper and serve immediately.

Notes

1. Kecap manis is a key ingredient in the sauce. It is a thick, sweet variation of soy sauce. If you can’t find it locally, you can order it online. Otherwise, simmer ¼ cup ordinary soy sauce and ¼ cup brown sugar over medium heat until it reaches a maple syrup like consistency.
2. If using ramen, discard the seasoning packet and boil the noodles to al dente, then drain before adding to the stir fry.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 625Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 378mgSodium 1844mgCarbohydrates 52gFiber 4gSugar 15gProtein 55g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.