Mie Goreng is an Indonesian stir fried noodles recipe that will please just about everyone in the family! Chewy egg noodles tossed wok-fried with a sweet-salty sauce, with lot of crunchy veggies and juicy tomatoes.
What is Mie Goreng?
Mie Goreng (sometimes spelled mee goreng) simply means "fried noodles", so as you might imagine, there are many many variations of this dish that can be made. So feel free to change up the veggies and protein! The common threads that run through all variations of mie goreng is that the noodles are made from wheat, because "mie" refers to wheat noodles! And the noodles tend to be on the thicker, chewier side. This could be egg noodles, or some people even use instant noodles.
If you need to make this gluten-free, however, you could try substituting rice noodles, and use gluten free versions of the sauces. Check out my recipe for pad see ew with rice vermicelli here as a guide for how to work with those.
If you've got the noodles leftover, try using them in my San Francisco garlic noodles recipe!
I've divided the ingredients into 2 groups: the sauce, and the stir fry:
Ingredients for the sauce
- Indonesian sweet soy sauce "kecap manis" (ABC brand is what I use)
- Oyster sauce
- Soy sauce
- Sesame oil
- Sambal oelek (chili garlic paste) or sriracha
Ingredients for the noodle stir fry
- Thai chilies (optional)
- Shrimp, or another protein of your choice
- Vegetables, I'm using carrot, cabbage and Chinese broccoli, but feel free to change these up. Beansprouts would work well here to lighten the dish a bit.
- Cooked egg noodles, or substitute another chewy wheat noodles or even instant ramen noodles! After all, one of the most popular versions of mie goreng is the Indomie instant noodles!
- Green onions
- Fried shallots
How to Make Mie Goreng
Here's an overview of the steps for making mie goreng, when you're ready to cook, be sure to watch the video tutorial and read the full recipe below to ensure success!
- Combine all sauce ingredients together.
- In a wok, sear off the shrimp or whatever protein you’re using. When fully cooked, remove from wok and set aside.
- Add a little more oil in the wok and add the garlic, shallots and chilies. Sauté until the shallots are translucent.
- Add all the vegetables except tomatoes and add a little splash of the sauce, then toss until wilted.
- Push all the vegetables to one side of the pan, and add the eggs and scramble slightly.
- Put all the vegetables back over the eggs, let it set for another 15 seconds or so, then toss everything together.
- Add the noodles, the protein, and the remaining sauce, then toss until all the sauce is well mixed and absorbed.
- Turn off the heat and toss in tomatoes and most of the green onions.
Some important notes:
- The sauce is also the heart of this dish, more specifically, the sweet soy sauce is the heart of this dish, and to stay authentic to the Indonesian roots, be sure the use the ABC brand! To learn more about types of soy sauces, check out this video here.
- I used chilies in this recipe, but they can be easily omitted if you're making it for kids. But you may want to add a bit of black pepper instead.
- *Extra Goodies for Patreon Members: In this episode's "Show After The Show" I talk about the cultural context of mie goreng, and also another variation that you can try at home! Click here to find out more about becoming a Patreon member!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
- 1 Tbsp + 1 tsp sweet soy sauce "kecap manis" (what is kecap manis?)
- 1 Tbsp oyster sauce
- 1 ½ Tbsp soy sauce
- ½ Tbsp sesame oil
- 1 Tbsp sambal oelek (chili garlic paste) or sriracha
- 5 cloves garlic, chopped
- 1 heads shallots, chopped
- Thai chilies, chopped, to taste, optional
- 15-18 shrimp, or another protein of your choice (see note)
- 1 cup julienned carrots
- 1 cup cabbage, chopped
- 2 cups dark sturdy greens (Chinese broccoli or kale), cut into ribbons
- 2 Eggs
- 450g (1lb) cooked egg noodles
- Green onion, chopped
- 2 tomatoes, wedges
- Optional: Fried shallots
Combine all sauce ingredients together in a small bowl and stir to mix.
In a wok, heat a little oil over medium high heat and sear off the shrimp or whatever protein you’re using. When fully cooked, remove from wok and set aside. Do not clean the wok.
Add a little more oil in the wok as needed, turn heat on to medium low, and add the garlic, shallots and chilies. Sauté until the shallots are translucent.
Add all the vegetables except tomatoes, turn the heat up to medium high, add a little splash of the sauce, then toss until wilted, about 1-2 minutes.
Push all the vegetables to one side of the pan, add a little extra oil into the empty space and add the eggs. Break the yolks and let the eggs set half way. Put all the vegetables back over the eggs, let it set for another 15 seconds or so, then toss everything together.
Turn heat up to high then add the noodles, the protein, and all the remaining sauce, then keep tossing until all the sauce is well mixed and absorbed.
Turn off the heat and toss in tomatoes and most of the green onions. Toss briefly just to warm up the tomatoes and mix everything.
Plate. Top with extra green onions and fried shallots if desired, and serve immediately.
If using a more "bland" protein, like chicken breast, consider marinating it for 10-15 minutes in a little bit of soy sauce just to give it a nice flavour boost.