What is Mie Goreng?
If you’re a fan of sweet, salty, and umami-packed noodles, you’re going to love this Mie Goreng recipe. This dish uses quick-cooking noodles for an easy meal that hits the table in only 15 minutes. This cousin of Nasi Goreng will delight your taste buds.
So, what exactly is Mie Goreng? It’s an Indonesian cuisine classic: stir-fried yellow noodles (such as egg noodles or ramen), cabbage, eggs, protein (often shrimp or chicken), and a savory sauce. We’re aiming for speed here, so we’re skipping the eggs, Chinese cabbage and protein, but you get the idea. In Indonesia, it’s the ultimate fridge-cleanout dish.
It’s a very popular dish in Indonesia that you’ll find everywhere—from street carts to upscale restaurants. (It was originally considered “street food.”) “Mie Goreng” translates to “fried noodles,” so it’s simply Indonesian fried noodles. It’s similar to Malaysia’s Mee Goreng, but the two aren’t identical.
While many Mie Goreng recipes online feature chicken, beef, or shrimp, this version sticks to vegetables to keep it vegetarian. (Feel free to add whatever you like! Quickly stir-fry your protein in a bit of soy sauce before making the recipe, then add it back at the end.)
Why you’ll love this Mie Goreng recipe
- Perfect for weeknights: The recipe takes barely 20 minutes from start to finish; it’s perfect for a weeknight when you’re just too tired to stand over the stove.
- Customizable: Add anything you want and really clean out the fridge.
- Better than the restaurant: No more pricey, so-so noodles. Time for real, 100% homemade quality!
Which noodles to use for Mie Goreng?
Mie Goreng is traditionally made with yellow wheat noodles, similar to the noodles you’d use for Chinese lo mein. There are many varieties of wheat noodles that work for Indonesian fried noodles, from fresh to instant. Here are some options:
- Chow mein noodles : Yellow wheat noodles are often labeled “chow mein noodles” on the package and are perfect for this recipe. You can find them dried or fresh in Asian markets.
- Instant ramen noodles : These are probably the fastest and easiest option, and you can find them in almost any supermarket.
- Spaghetti : Not traditional, but if that’s what you have on hand, it works great here!
- Rice ramen noodles : A gluten-free option if you want to make this without wheat noodles.
The ingredients for Mie Goreng
- The noodles : Use instant, dried, or fresh noodles. Traditionally, egg noodles are used, but a pack of instant ramen or any noodle suggested above will work.
- Garlic : A must in Indonesian fried noodles!
- Stir-fry sauce : The sauce is a combination of Ketjap Manis, light soy sauce, and sambal oelek.
- For an even more authentic Mie Goreng, add 1 teaspoon terasi (Indonesian shrimp paste).
Substitutes for Ketjap Manis (Indonesian sweet soy sauce)
First of all, what exactly is Ketjap Manis?
It’s a thick, dark sauce—almost molasses-like—made with palm sugar, soy sauce, and other seasonings. Also called “sweet soy sauce,” it has a rich, distinctive flavor that defines Mie Goreng.
You can find Ketjap Manis in most Asian grocery stores or even on Amazon, or you can make your own—click here for my recipe
If you can’t get your hands on Ketjap Manis for this recipe, here are some substitutions:
- Equal parts dark soy sauce and honey
- Equal parts light soy sauce and honey
- Equal parts soy sauce and brown sugar
- Hoisin sauce
What you can add to the recipe:
Vegetables:
- Red bell peppers
- Garlic scapes
- Tomatoes
- Chinese broccoli
- Pak choi
- Chinese cabbage
Proteins:
- Tofu
- Shrimp
- Chicken
- Beef
- Pork
Tips for making Mie Goreng perfectly
- Prepare the sauce first: This makes it easier to add to the noodles so you don’t have to add each component individually. It also helps distribute the sauce evenly.
- If you have a wok, use it: While it may not be something everyone has at home, it’s the best option for stir-fried noodles with truly authentic flavor. Here’s my article on how to choose a wok
- If you add protein, cook it before the noodles: Cook your protein, like tofu or chicken, before adding the noodles. Then continue with the recipe.
- Serve immediately: Stir-fried noodles are best served right away. Otherwise, the noodles will start to clump.
Ingredients
- 250 g pre-cooked noodles (dry weight)
- 400 g sliced mushrooms
- 1 onion, diced
- 4 garlic cloves, diced
- 300 g snow peas, diced
- 1 carrot, diced
- 1 a handful of bean sprouts
SAUCE
- 4 tablespoons light soy sauce
- 2 tablespoons kecap manis
- 2 tablespoons sambal oelek
- 70 ml vegetable stock or water
Instructions
- In a bowl, whisk together the sauce ingredients.4 tablespoons light soy sauce, 2 tablespoons kecap manis, 2 tablespoons sambal oelek, 70 ml vegetable stock or water
- Stir-fry the mushrooms over medium-high heat until well browned; set aside.400 g sliced mushrooms
- Stir-fry the onion and garlic for 2 minutes. Add the carrot and snow peas.1 onion, diced, 4 garlic cloves, diced, 1 carrot, diced, 300 g snow peas, diced
- Stir-fry until tender.
- Add the sauce, mushrooms, bean sprouts, and noodles. Stir-fry over high heat for 4 to 5 minutes.1 a handful of bean sprouts, 250 g pre-cooked noodles (dry weight)
