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
Scale
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.
