Main CourseDinnerLunch

Mie Goreng

Name: Mie Goreng
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 400 g fresh egg noodle; 200 g chicken breast thinly sliced; 150 g large shrimp peeled and deveined (optional); 0.5 pcs yellow onion thinly sliced; 3 clove garlic minced; 1 pcs red chili thinly sliced; 100 g cabbage shredded; 1 pcs carrot julienned; 2 pcs green onion chopped; 3 tbsp kecap manis; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 0.5 tsp white pepper; 0.5 tsp salt; 2 tbsp vegetable oil; 2 tbsp fried shallot (optional)

Mie Goreng is a classic Indonesian stir-fried noodle dish known for its savory, slightly sweet, and spicy flavor profile. This recipe features fresh noodles, vegetables, and a rich sauce, making it a satisfying meal.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 638 kcal

Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfresh egg noodle
200 gchicken breast, thinly sliced
150 glarge shrimp, peeled and deveined(optional)
0.5 pcsyellow onion, thinly sliced
3 clovegarlic, minced
1 pcsred chili, thinly sliced
100 gcabbage, shredded
1 pcscarrot, julienned
2 pcsgreen onion, chopped
2 tbspvegetable oil

sauce

3 tbspkecap manis
1 tbspsoy sauce
1 tbspoyster sauce
1 tspsesame oil
0.5 tspwhite pepper
0.5 tspsalt

garnish

2 tbspfried shallot(optional)

Equipment

wok · tongs · measuring cups · measuring spoons · large pot · cutting board · knife · whisk

The method

Step by step

1
Cook the fresh egg noodles according to package directions until al dente; drain and set aside.
About 5 min
Cook’s note: Do not overcook the noodles, as they will cook further in the stir-fry.
2
In a small bowl, whisk together the kecap manis, soy sauce, oyster sauce, sesame oil, white pepper, and salt for the sauce.
About 2 min
3
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
4
Add the sliced chicken breast and cook until browned and cooked through, about 3-4 minutes.
About 4 min
Cook’s note: If using shrimp, add it towards the end of cooking the chicken and cook until just pink.
5
Add the yellow onion, minced garlic, and sliced red chili to the wok; stir-fry for 2 minutes until fragrant.
About 2 min
6
Stir in the shredded cabbage and julienned carrot; cook for another 2-3 minutes until slightly tender-crisp.
About 3 min
7
Add the cooked noodles and the prepared sauce to the wok.
About 1 min
8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
About 3 min
Cook’s note: Use tongs or two spatulas for easier mixing.
9
Stir in the chopped green onion and cook for 30 seconds.
10
Serve hot, garnished with fried shallot if desired.

Per serving

Nutrition

68%Score

Calories: 638.2kcal
Protein: 40.3g
Carbs: 83.2g
Fat: 14.3g
Fibre: 4g
Sugar: 10.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Mie Goreng in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through.