If you’ve ever dreamed of capturing the vibrant, mouthwatering flavors of Indonesian street food right in your own kitchen, then you’re in for a treat! This Mie Goreng (Indonesian Fried Noodles) Recipe is a perfect blend of sweet, savory, spicy, and smoky notes balanced with fresh vegetables, tender chicken, and succulent prawns. It’s a quick and satisfying meal that bursts with rich colors and textures — making it not just a comforting dinner but a genuine showstopper on your dining table.
Ingredients You’ll Need
The magic of this Mie Goreng lies in its straightforward ingredients — each handpicked for the perfect harmony of taste and texture. From the chewy noodles to the punchy sauces, every element plays a starring role in creating the authentic flavor profile.
- Instant noodle cakes: A quick-cooking noodle base that soaks up all the delicious sauces beautifully.
- Fresh egg noodles: Thin to medium in size, these add a wonderful springy texture to the dish.
- Dried egg noodles: Another noodle layer for depth; just ensure they’re cooked al dente.
- Kecap manis: Indonesian sweet soy sauce; the key to that signature caramelized sweetness.
- Light soy sauce: For saltiness and umami without overpowering the other flavors.
- Dark soy sauce: Adds rich color and a deeper savory note.
- Oyster sauce: Enhances the dish with a velvety, oceanic depth.
- Ketchup: Surprising yet essential, it contributes tangy sweetness and balances spiciness.
- Sambal oelak or chili paste: Customize the heat level to your liking with this fiery kick.
- Sesame oil: A fragrant drizzle that pulls everything together.
- Vegetable oil: For stir-frying the ingredients to perfection.
- Eggs: Lightly whisked for a silky scramble that adds protein and body.
- Garlic cloves: Finely chopped to give a fragrant base to the dish.
- Chicken breast or thigh: Thinly sliced small pieces that cook quickly and stay tender.
- Prawns/shrimp: Peeled and deveined, bringing sweet seafood notes with each bite.
- Cabbage: Finely sliced green or white cabbage for crunch and freshness.
- Beansprouts: Adds crisp texture and a touch of sweetness.
- Green onions: Cut into 5cm lengths, both white and green parts, for freshness and subtle onion flavor.
How to Make Mie Goreng (Indonesian Fried Noodles) Recipe
Step 1: Mix the Perfect Sauce
Start by combining the kecap manis, light soy sauce, dark soy sauce, oyster sauce, ketchup, sambal oelak, and sesame oil in a bowl. This luscious sauce blend is the heartbeat of your Mie Goreng — balancing sweet, salty, tangy, and spicy components that coat every strand of noodle and morsel of meat.
Step 2: Prepare the Noodles
Cook the instant noodle cakes, fresh egg noodles, and dried egg noodles according to their package instructions separately. The goal is to have them al dente — tender but still springy — so they hold texture after frying. Once cooked, drain and set aside, ready to soak up those fantastic flavors.
Step 3: Cook the Aromatics and Protein
Heat vegetable oil in a large wok or frying pan, then add the finely chopped garlic, stirring until fragrant and golden. Toss in the sliced chicken pieces, cooking them until they’re just barely done and tender. Next, add in the prawns, letting them turn pink and succulent. This stage sets the savory foundation that the noodles will soon join.
Step 4: Stir-Fry Vegetables
Add the cabbage and beansprouts to the pan, stir-frying just long enough to soften slightly but still maintain their crispness. The vegetables not only bring freshness and crunch but also vibrant color to your Mie Goreng, ensuring every bite has a satisfying texture.
Step 5: Scramble the Eggs and Combine
Push everything to one side of your wok and pour in the lightly whisked eggs, scrambling gently until set but still soft. Then, toss all the noodles into the pan, pouring over the prepared sauce. Stir vigorously to ensure every noodle strand and ingredient is luxuriously coated. Keep tossing over medium-high heat until everything is steaming hot and delightfully fragrant.
How to Serve Mie Goreng (Indonesian Fried Noodles) Recipe
Garnishes
Fresh garnishes elevate the dish beautifully. Sprinkle chopped green onions for a sharp, fresh contrast. Add a few slices of fresh chili or a lime wedge on the side for some zest and heat you can control. Crispy fried shallots or a handful of crushed peanuts add a delightful crunch that will make each bite even more memorable.
Side Dishes
This Mie Goreng shines on its own, but pairing it with a light cucumber salad or a simple chicken satay skewer brings nice variety to the table. For a comforting touch, serve alongside some warm jasmine rice or a bowl of clear vegetable soup to balance the richness.
Creative Ways to Present
Impress your guests by plating the Mie Goreng in individual bamboo steamers or banana leaf-lined bowls for that authentic Indonesian vibe. Alternatively, serve it family-style in a large, colorful dish so everyone can help themselves. Adding an edible flower or fresh herb sprig as decoration can turn this everyday meal into a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pack them tightly in an airtight container and refrigerate. The noodles tend to absorb the sauces as they chill but reheat beautifully, keeping much of their original texture and flavor for up to 2 days.
Freezing
This Mie Goreng is best enjoyed fresh, but you can freeze leftovers in a freezer-safe container for up to a month. To avoid soggy noodles, thaw overnight in the fridge, and reheat gently.
Reheating
Reheat your leftover Mie Goreng on the stovetop in a wok or skillet over medium heat, adding a splash of water or oil to refresh the noodles and prevent drying out. A quick toss on high heat revives that freshly stir-fried texture and aroma.
FAQs
Can I make Mie Goreng vegetarian?
Absolutely! Simply skip the chicken and prawns, and add in more vegetables like mushrooms, tofu, or tempeh. Use vegetarian oyster sauce or mushroom soy sauce to keep the umami punch without animal products.
What can I substitute if I can’t find kecap manis?
Kecap manis has a unique sweet soy flavor, but you can mix regular soy sauce with brown sugar or molasses to mimic its taste at home. Adjust the sweetness gradually to suit your palate.
How spicy is this recipe?
The level of heat depends on how much sambal oelak or chili paste you use. Start with a small amount; you can always add more later! It’s an easy way to tailor the spiciness to fit your family’s preferences.
Do I have to use three types of noodles?
Not necessarily! The mix of instant, fresh, and dried noodles adds texture complexity, but using just one type you prefer works well too. Just be sure to cook them properly and avoid overcooking.
Can I prepare this recipe ahead of time for a party?
You can prep the sauce, chop all ingredients, and even cook the noodles a few hours in advance. Just combine and do the final stir-fry just before serving for maximum freshness and flavor.
Final Thoughts
There’s something truly special about creating your own Mie Goreng (Indonesian Fried Noodles) Recipe from scratch — it’s an experience that fills your kitchen with tantalizing aromas and your plate with bold, irresistible flavors. Whether you’re cooking for two or a small gathering, this dish is a guaranteed crowd-pleaser that’s as fun to make as it is to eat. So grab those ingredients, get stir-frying, and treat yourself to a little taste of Indonesia tonight!
Print
Mie Goreng (Indonesian Fried Noodles) Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 to 3 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indonesian
Description
Mie Goreng (Mee Goreng) is a flavorful Indonesian-style fried noodle dish featuring a mix of fresh and dried egg noodles stir-fried with tender chicken, succulent prawns, crunchy vegetables, and a rich, sweet-savory sauce made with kecap manis, soy sauces, oyster sauce, and a touch of ketchup for a unique twist. Spiced with sambal oelek and aromatic garlic, this quick and easy dish is perfect for a satisfying meal that serves 2 to 3 people.
Ingredients
Noodles
- 3 instant noodle cakes
- 250g/8oz fresh egg noodles (thin to medium)
- 150g/5oz dried egg noodles (thin to medium)
Sauces and Oils
- 2 tbsp kecap manis (dark sweet soy sauce)
- 2 tsp light soy sauce
- 2 tsp dark soy sauce (or more light soy sauce)
- 1 tbsp oyster sauce
- 2 tbsp ketchup
- 1 tsp sambal oelek, chili paste or Sriracha (adjust spiciness to taste)
- 2 tsp sesame oil
- 2 tbsp vegetable oil
Proteins
- 2 eggs, lightly whisked
- 120g/4oz chicken breast or thigh, sliced thinly into small bite-sized pieces
- 100g/3.5oz prawns/shrimp, raw, peeled and deveined
Vegetables
- 3 garlic cloves, finely chopped
- 2 cups cabbage, finely sliced (any green or white cabbage)
- 1 cup beansprouts
- 3 green onions, cut into 5cm/2″ lengths (green and white parts)
Instructions
- Mix the Sauce: In a bowl, combine kecap manis, light soy sauce, dark soy sauce, oyster sauce, ketchup, sambal oelek, and sesame oil. Stir well to create a balanced sweet, salty, and spicy sauce that will coat the noodles perfectly.
- Prepare the Noodles: Cook the instant, fresh, and dried egg noodles separately according to their packet instructions just before cooking, then drain and set aside. This ensures all noodles are properly cooked without overcooking during frying.
- Cook the Proteins: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped garlic and stir-fry until fragrant, about 30 seconds. Add the sliced chicken pieces and cook until they turn opaque and start to brown, approximately 3-4 minutes. Next, add the prawns and cook until pink and just cooked through, about 2 minutes.
- Scramble the Eggs: Push the cooked chicken and prawns to one side of the pan. Pour the lightly whisked eggs into the empty side and stir gently to scramble until just set but still soft. Once cooked, mix the eggs with the proteins.
- Stir-fry the Vegetables and Noodles: Add the drained noodles, cabbage, beansprouts, and green onions to the wok. Pour the prepared sauce over all the ingredients. Toss thoroughly to combine, making sure the noodles and vegetables are evenly coated with the sauce. Stir-fry for another 2-3 minutes until the cabbage slightly softens but remains crisp and the entire dish is heated through.
- Serve: Taste and adjust seasoning if needed. Serve the mie goreng hot, optionally garnished with extra green onions or a wedge of lime for added freshness.
Notes
- Use a mix of fresh and dried noodles to add texture and enhance the overall mouthfeel of the dish.
- Kecap manis is essential for authentic sweetness and depth; substitute with a mix of soy sauce and brown sugar if unavailable.
- Adjust the sambal oelek or chili paste quantity based on your preferred spice level.
- Using both light and dark soy sauces provides a good balance of saltiness and color.
- Adding ketchup gives a subtle tangy sweetness complementary to the savory sauces.
- Fresh vegetables add crunch and freshness; feel free to swap cabbage with bok choy or other crunchy greens.
- Serve immediately for the best texture, as noodles can become soggy if left to sit for too long.
