The Indonesian noodle dish known as Mie Goreng (or Mee Goreng) is also popular in Malaysia and other countries in SouthEast Asia.
Noodles are combined with chicken, prawns, vegetables, and the dish’s distinctive egg ribbons in a sticky, savory, sweet sauce. popular street food!
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What is Mie Goreng (or Mee Goreng)?
I love a good bowl of noodles. One of the best things about traveling in Asia is all the noodles! (And frequently for a pittance)
This dish, also known as Mee Goreng or Mie Goreng, is from Indonesia. Although you’ll find the Malaysian version frequently has a hint of curry powder added, it’s also rather prevalent there.
The sweet sticky sauce and the wide variety of “stuff” in the noodles are what make Mie Goreng special. The ingredients I’ve used in this dish are fairly typical, though there are no strict rules regarding what must be included.
They include chicken, prawns, cabbage, bean sprouts, green onions, and the signature “egg ribbons,” which are just a thin egg omelet folded up and cut into strips (it takes less than 2 minutes to make).
What is used for Mie Goreng
What you need to create Mie Goreng is listed below. Feel free to swap out the protein and vegetables, just be sure to stick to the amounts specified in the recipe to preserve the flavor.
SWEET DARK SOY SAUCE, or KECAP MANIS
Kecap Manis, a syrupy sweet soy sauce that thickens as well as adds flavor and sweetness to the sauce, is the main component of the famous sticky noodle sauce.
These days, you can find it in Australia’s main supermarkets including Woolworths and Coles’ Asian area.
Alternative Video Recipe: Indonesian Mie Goreng
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NOODLES FOR MIE GORENG
Mie Goreng is prepared with a variety of noodles in both Malaysia and Indonesia. crinkly, smooth, crinkly, thick.
I prefer using instant noodles for Mie Goreng because they have the same distinctive crinkly appearance as meals sold by street vendors.
Making of Mie Goreng
The addition of a separate step to create egg ribbons first, this is prepared similarly to other stir-fried noodles. Make an egg omelet that is very thin, roll it up, and cut it.
At the very end, we throw this back into the dish.
When you start tossing the noodles, the sauce will reduce very rapidly because it is quite thick and sticky.
You might be surprised to learn that instant noodles are really frequently used by street vendors to make Mie Goreng. The noodles you get in ramen and other fast noodle packs are literally (just toss the seasoning packet).
We want this to take place! You can tell when the noodles are done cooking because the sauce caramelizes on the noodles, adding extra flavor.
Serving suggestions for Mie Goreng
This has a good number of vegetables, thus I believe it is acceptable to serve it as a meal without a side of veggies. Try one of these, though, if you do want to add anything to the menu. They are light sides, which will be a welcome change from the flavorful noodle dish.
I realize that serving this dish to two to three people is an odd number. But it’s one of those recipes that’s challenging to prepare in large quantities because you have to toss everything vigorously to combine and get everything browning and caramelizing.
There is also a limit to how much you can prepare at once, even with a large wok or pan.
Why you’ll adore this Mie Goreng recipe
- Great for weeknights that are busy. There won’t be much cleanup as the dish only requires one pan and takes 15 minutes to prepare.
- Customizable. You can add whatever vegetables or protein you like to this udon dish! Consider including some tofu or tempeh for more protein or some leafy greens like Chinese broccoli or spinach for more vegetables.
- nicer than takeout. Say goodbye to takeout and welcome to homemade noodles that are less expensive, simpler, healthier, and way more delicious!
The ideal noodles for Mie Goreng?
Similar to the noodles used to make Chinese Lo Mein, yellow wheat noodles are typically used to make Mie Goreng. The wheat noodles that are needed to make Indonesian fried noodles come in a wide variety, from fresh noodles to instant noodles. Here are several possibilities:
- Yellow wheat noodles, often known as “chow mein noodles,” are ideal for this recipe and are frequently marked as such on their packaging. You can find either fresh or dried in your neighborhood Asian grocery store.
- Ramen noodles that are available in all major chain grocery shops are instant, making them the quickest and simplest noodles to prepare.
- Although spaghetti noodles aren’t the typical kind of noodles to use, they’ll work just well in this dish if that’s all you have on hand.
- If you wish to make this recipe without wheat noodles, you can use gluten-free rice ramen noodles.
Ingredients for Mie Goreng
Noodles: You can make this recipe with instant, dried, or fresh noodles. While egg noodles are typically used, any of the other noodles mentioned in the section above, including a packet of instant ramen noodles, can also be used.
Green onions (scallions): I adore the flavor of sautéed scallions in a stir-fry! A standard onion can be used instead, but the flavor won’t be as good.
Garlic: The essential ingredient in Indonesian fried noodles is garlic.
Cabbage: Use either a Nappa cabbage or a standard green cabbage for this dish. This gives the stir fry additional substance and some vegetables.
Egg: Adding an egg to a typical Mie Goreng is optional, but it makes the noodles look like small pieces of an omelet. It not only enhances the dish’s flavor but also adds some protein.
Stir fry sauce: Kecap Manis, soy sauce, ketchup, vegetarian oyster sauce, and sesame oil are used to make the stir-fry sauce for these noodles.
In place of Kecap Manis (Indonesian sweet soy sauce)
Let’s start by defining Kecap Manis.
It is a viscous, molasses-like sauce created from palm sugar, soy sauce, and additional seasonings. This sauce, which is also known as “sweet soy sauce,” is a staple of Mie Goreng dishes and has a highly distinctive and rich flavor.
The majority of Asian grocery stores carry Kecap Manis, and you can also buy it on Amazon. You can also manufacture your own.
Here are a few substitutions you can use if you can’t find Kecap Manis to create this recipe:
- Dark soy sauce and honey in equal portions
- Honey and normal soy sauce in equal amounts
- equal parts brown sugar and soy sauce
- Hoisin sauce
Making of Mie Goreng (step by step instructions)
In a bowl, combine the eggs by whisking them in. When you add the eggs to the pan, this will make it simpler to cook them into an “omelette.”
Spray some vegetable oil in a pan and heat it up over medium-high heat. The egg should then be poured into the pan and stirred around until it covers the bottom. Cook the egg for a minute or two on each side.
Tips: You can still flip the omelette even if it breaks. You’ll be breaking it up into tiny bits anyhow.
After the omelette has finished cooking, cut it out of the pan into strips or cubes. This will be reintroduced to the noodles and stir-fry.
The shallots, cabbage, and garlic are sautéed for 2 minutes on medium-high heat after being added to a skillet that has been heated with vegetable oil. After that, add the omelette and the cooked noodles to the skillet with the vegetables.
Stir everything together until thoroughly incorporated before adding the stir-fry sauce to the pan.
The best way to enjoy mee goreng is straight off the burner, so make sure to serve it quickly! Noodles can be served with extra thinly-sliced scallions, chili pepper, or lime.
Mie Goreng comes in various forms, and you can experiment with various additions and mixtures to make it your own. You can try the popular add-ins listed below. Below are some vegetarian and non-vegetarian protein suggestions.
- Bean sprouts
- Red pepper
- Garlic sprouts
- Chinese Broccoli
- Bok Choy
How to prepare stir-fried noodles and reheat them
Mie Goreng noodles can be kept in the refrigerator for up to three days in an airtight container. I do not suggest freezing the noodles once they have been produced because this recipe does not freeze well.
Reheat: You can microwave your noodles or add them to a pan and stir-fry them over medium heat. Try adding a little water to the noodles before heating them if you notice that they are sticking together after being chilled. They will separate more easily as a result of this.
Tips on how to make these noodles perfectly
- First, make the stir-fry sauce. You won’t have to add each sauce separately when it comes time to top the stir-fried noodles, which will simplify the process. This aids in distributing the sauce evenly.
- Use your wok if you have one. It’s possible that not everyone has this in their home, but if you have, it’s the greatest method for preparing stir-fried noodles with a crispy char on the bottom.
- Proteins should be added if any, but before the noodles. Before adding the noodles, add and cook any proteins you’re using, like tofu or chicken. The recipe is then continued.
- Serve right away. When eaten immediately, stir-fried noodles are at their utmost finest. If not, the noodles will start to bunch up.
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How can Mi Goreng be kept from being sloppy?
The combination of two soft-boiled eggs with runny yolks is my absolute favorite way to enjoy mie goreng. My second favorite way to eat the noodles is with two runny yolks, sunny side up, crispy pan-fried eggs. Your noodles can have as many or as few eggs as you’d like.
How long does it take to cook mi goreng?
It is quickly prepared for your convenience. The noodles are simply cooked, drained, and then seasoned. 1. Noodles should be cooked in 400 ml of rapidly boiling water for 3 minutes.
How spicy is mie goreng?
Egg noodles are stir-fried in a sweet-spicy sauce in the Indonesian delicacy mie goreng.