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Prep 10 minutesmins
Cook 15 minutesmins
Total 25 minutesmins
These Indonesian stir-fried noodles are tossed with chicken, shrimp, eggs, and vegetables, and topped with a rich, sweet, and savory stir-fry sauce, and are ready in under 30 minutes.
Mie goreng, also known as Indonesian fried noodles or mee goreng, is made with thick, bouncy noodles tossed with chicken, shrimp, vegetables, and savory stir-fry sauce. These Indonesian noodles are so delicious and easy to toss together in under 30 minutes.
The best part about this Indonesian noodles recipe is that you can customize the protein and vegetables to your preferences for the perfect easy weeknight dinner!
Mie goreng or mee goreng is a popular Indonesian fried noodle dish. Mie goreng translates to “fried noodles” in Indonesian. Mee goreng is typically served in most Indonesian restaurants or Indonesian street food stands. This dish has become so popular that it is also served in Malaysia, Singapore, and Brunei.
These Indonesian noodles typically consist of thick yellow wheat noodles, mixed with cabbage, bean sprouts, green onions, and protein such as chicken, beef, shrimp, or tofu. The dish is then seasoned with a variety of sauces, including soy sauce, sweet soy sauce, ketchup, oyster sauce, sambal oelek, garlic, and shallots.
Ingredients
You can find all the ingredients for this mie goreng recipe at your local Asian market. Full measurements and links to everything I used are in the recipe card below.
Sauce
Kecap Manis: is a syrupy sweet soy sauce that adds a sweet, sticky, savory flavor.
Ketchup: adds a hint of tangy, umami flavor that cuts through the sweetness of kecap manis.
Dark Soy Sauce: is also a sweet soy sauce that adds to the rich brown color and additional saltiness in the sauce.
Oyster Sauce: adds a rich, savory, slightly sweet umami flavor.
Chicken Bouillon Powder: adds a concentrated savory flavor to the Indonesian fried noodles.
Sambal Oelek is a spicy garlic sauce that adds a subtle kick. You can find my homemade sambal oelek recipe here.
Sesame Oil: adds a nutty umami element.
Stir Fry
Fresh chow mein noodles: are ideal for the best texture and flavor.
Eggs: add another layer of protein and flavor to the mee goreng noodles.
Chicken and Shrimp: are the main proteins in this mie goreng recipe.
White Pepper and Salt: used to season the protein.
Garlic and Shallot: are the core aromatics for this recipe.
Napa Cabbage, Bean Sprouts, and Green Onion are the main vegetables.
Substitutions and Additions
Substitutions
Protein: beef, pork, seafood, or tofu. You can use any variation of protein that you’d like!
Noodles: egg noodles, ramen noodles, rice noodles, or any noodles that you have available.
Additions
Vegetables: bell peppers, broccoli, snap peas, mushrooms, baby corn, etc.
Spices: chili flakes, chili peppers, or sriracha. You can add other spices such as ginger, turmeric, or curry powder for more flavor.
Herbs: cilantro and Thai basil for fresh flavors.
Crunchy elements: fried shallots, crushed peanuts, or sesame seeds can add more textures and flavors.
How to Make Mie Goreng
Here are the step-by-step instructions for how to make this mie goreng recipe.
Cook the noodles in boiling water for 30 seconds and drain immediately.
In a small mixing bowl, mix the sauce ingredients until combined.
Season the chicken and shrimp separately with white pepper and salt. Set aside.
Heat 1 tablespoon of oil in a wok over medium-high heat. Add the chicken and cook on both sides until almost done, about 4 minutes.
In the same wok, add the shrimp and cook on both sides until the shrimp are pink and curled, about 3 minutes. Remove and set aside.
In the same wok, heat 1 tablespoon of oil over medium heat. Add the garlic and shallots and saute until fragrant. Then add the napa cabbage, bean sprouts, and green onion and toss for about 30 seconds.
Then toss the noodles, chicken, and shrimp to combine for about 30 seconds. Push everything to the side, add the eggs, and gently scramble them, then toss with the other ingredients. Add the sauce and toss until everything is combined and evenly coated. Enjoy!
Expert Tips
Mise En Place. These Indonesian noodles can easily be cooked in under 30 minutes if you have everything measured, prepped, and nearby when you begin cooking.
Quickly blanch the noodles. Make sure that you quickly blanch the noodles for no longer than a minute. You want the noodles to remain slightly al dente so they hold their shape when stir-fried.
Use a wok. A wok is the best and easiest option. The high walls of the wok allow everything to be cooked evenly. It also gives you enough space to toss everything without anything falling out.
Make sure the wok is hot! Before you begin cooking, heat your wok and make sure that it is hot to ensure even cooking and to have that signature smokey flavor. It will also prevent the noodles from becoming too mushy.
Storage Instructions
These mie goreng noodles are best served immediately. You can store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: to reheat, you can either toss them in a wok until warm or microwave-covered until warm.
Pairing Suggestions
You can serve these mie goreng noodles on their own for lunch or dinner, or with the following pairing suggestions.
This recipe is not spicy. However, you can always make it spicier by adding more sambal oelek, chili peppers, or chili flakes.
What kind of noodles do I use?
You can use thick yellow noodles such as chow mein, but you can also use ramen noodles, rice noodles, or even spaghetti noodles.
Can I make these noodles vegetarian or vegan?
Yes! You can make this mee goreng vegetarian or vegan by swapping out the meat and seafood for tofu or tempeh. Also, be sure to use vegetarian or vegan-friendly sauces.
Mie goreng is an Indonesian fried noodles dish that is tossed with chicken, shrimp, eggs, vegetables, and a rich, sweet, and savory stir-fry sauce. This easy iconic street food dish can be yours in under 30 minutes!
Cook the noodles. Bring a large pot of water to a boil. Cook the noodles for about 30 seconds to loosen and strain immediately. Set aside.
Mix the sauce ingredients. In a small mixing bowl, add the kecap manis, ketchup, dark soy sauce, oyster sauce, chicken bouillon powder, sambal oelek, and sesame oil. Mix to combine. Set aside.
Season the chicken and shrimp. Season the chicken and shrimp separately with white pepper and salt. Set aside.
Cook the chicken. In a large wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook on both sides until almost done about 4 minutes.
Cook the shrimp. In the same wok, add the shrimp and cook on both sides until the shrimp are pink and curled, about 3 minutes. Remove everything and set aside.
Cook the vegetables. In the same wok, heat 1 tablespoon of oil over medium heat. Add the garlic and shallots and saute until fragrant and lightly golden brown. Then add the napa cabbage, bean sprouts, and green onion and toss for about 30 seconds.
Add bean sprouts, noodles, chicken, and shrimp. Then toss the noodles, chicken, and shrimp to combine for about 30 seconds.
Scramble the eggs. Push everything to the side, add the eggs, and gently scramble them, then toss with the other ingredients.
Add the sauce. Add the sauce and toss until everything is evenly coated. Remove from heat and serve immediately. Enjoy!
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