Mie Goreng (Mee Goreng Indonesian Noodles)

Looking down at a plate of mie goreng made with shrimp.

Mie Goreng (Mee Goreng Indonesian Noodles)

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!

Course Dinner, Lunch, Lunch & Dinner

Cuisine Indonesian

Keyword indonesian noodles, mee goreng, mie goreng, mie goreng recipe, mie noodles

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 768kcal

Author Megan

Equipment

Ingredients

10 oz fresh egg noodles

Sauce

3 tablespoon kecap manis
2 tablespoon ketchup
2 teaspoon dark soy sauce
2 tablespoon oyster sauce
½ teaspoon chicken bouillon powder
1-2 teaspoon sambal oelak more to taste
2 teaspoon sesame oil

Stir Fry

2 eggs whisked
8 oz chicken thigh thinly sliced into small pieces
6 oz shrimp peeled, deveined
¼ teaspoon white pepper
¼ teaspoon salt
4 garlic cloves minced
1 shallot minced
2 cups napa cabbage finely sliced
1 cup bean sprouts
3 stalks green onion cut into 2 inch pieces

Instructions

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, shrimp, and eggs. Then toss the noodles, chicken, and shrimp to combine for about 30 seconds. Push everything to the side, add the eggs, and gently scramble then toss with the other ingredients. Add the sauce and toss until everything is combined and evenly coated in the sauce. Remove from heat and serve immediately. Enjoy!

Notes

Mise En Place. These mie goreng 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 no longer than a minute. You want the noodles to still be slightly al dente so they hold their shape when stir-fried.

Use a wok. A wok is the best and easiest option for making the most foolproof mee goreng. 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.

Nutrition