Mie Goreng (Indonesian Fried Noodles)
In short: Egg noodles stir-fried with a shallot, garlic and chili paste, sweet soy sauce, chicken, egg and greens, then topped with fried shallots and cucumber. It takes about 35 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Mie goreng is the noodle twin of nasi goreng, cooked on street carts and in home kitchens all over Indonesia. Wheat noodles are tossed in a hot wok with a fresh chili paste, sweet soy sauce, chicken, egg and quick-cooking greens. The noodles should end up glossy and slightly smoky, never wet. Serve with sliced cucumber and crisp shallots, plus extra sambal for anyone who wants more heat.
Instructions
- Cook the noodles in boiling water for 1 minute less than the packet says. Drain, rinse briefly under cold water, then toss with 1 tsp oil so they do not stick.
- Blend or pound the shallots, garlic and chilies into a rough paste. Mix the kecap manis, soy sauce and oyster sauce in a small cup.
- Heat 2 tbsp oil in a large wok over high heat. Fry the paste for 1 minute until fragrant, then add the chicken and stir-fry for 3 to 4 minutes, until cooked through (74°C / 165°F).
- Push everything to one side, add the remaining oil and pour in the eggs. Scramble for 30 seconds until just set, then mix into the chicken.
- Add the carrot and the thick pak choy stems and stir-fry for 1 minute. Add the leaves and cook for 30 seconds more.
- Tip in the noodles and the sauce mixture. Toss over high heat for 2 to 3 minutes, until the noodles are glossy and evenly coated. Fold in the spring onions.
- Serve straight away with cucumber, fried shallots, lime wedges and sambal.
Tips
- Cook in two batches if your wok is small. Crowded noodles steam and turn soft instead of getting that lightly smoky edge.
- For a seafood version, use peeled shrimp instead of chicken and add a splash of fish sauce. Thin rice vermicelli (bihun) gives a lighter variation known as bihun goreng.
Questions and answers
Can I use instant noodles for mie goreng?
Yes. Boil the noodles briefly, discard the seasoning sachet and fry them with the paste and sauces. Many Indonesian households make it this way for a fast meal.
How do I stop mie goreng from getting soggy?
Undercook the noodles slightly, drain them well and toss them with oil. Use a very hot wok and add the sauce at the end so the noodles absorb it without steaming.
Can I make mie goreng ahead of time?
It is best fresh, but leftovers keep in the fridge for 2 days. Reheat in a hot pan with a splash of water so the noodles loosen up.
How long does it take to make Mie Goreng (Indonesian Fried Noodles)?
About 35 min in total: 20 min of preparation and 15 min of cooking.
How many calories are in Mie Goreng (Indonesian Fried Noodles)?
About 520 kcal per serving, with 23 g of protein, 69 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 69 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
