{"id":109870,"title":"Authentic Mie Goreng","modified":"2025-10-29T15:21:29+01:00","plain":"What is Mie Goreng?\n\n\n\nIf you\u2019re a fan of sweet, salty, and umami-packed noodles, you\u2019re 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.\n\n\n\nSo, what exactly is Mie Goreng? It\u2019s 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\u2019re aiming for speed here, so we\u2019re skipping the eggs, Chinese cabbage and protein, but you get the idea. In Indonesia, it\u2019s the ultimate fridge-cleanout dish.\n\n\n\nThey look gorgeous\n\n\n\nIt\u2019s a very popular dish in Indonesia that you\u2019ll find everywhere\u2014from street carts to upscale restaurants. (It was originally considered \u201cstreet food.\u201d) \u201cMie Goreng\u201d translates to \u201cfried noodles,\u201d so it\u2019s simply Indonesian fried noodles. It\u2019s similar to Malaysia\u2019s Mee Goreng, but the two aren\u2019t identical.\n\n\n\nWhile 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.)\n\n\n\n\nWhy you\u2019ll love this Mie Goreng recipe\n\nPerfect for weeknights: The recipe takes barely 20 minutes from start to finish; it\u2019s perfect for a weeknight when you\u2019re just too tired to stand over the stove.\nCustomizable: Add anything you want and really clean out the fridge.\nBetter than the restaurant: No more pricey, so-so noodles. Time for real, 100% homemade quality!\n\n\n\n\n\nLess than 20 minutes to make this beauty\n\n\n\nWhich noodles to use for Mie Goreng?\n\n\n\nMie Goreng is traditionally made with yellow wheat noodles, similar to the noodles you\u2019d 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:\n\n\n\n\nChow mein noodles\u00a0: Yellow wheat noodles are often labeled \u201cchow mein noodles\u201d on the package and are perfect for this recipe. You can find them dried or fresh in Asian markets.\n\n\n\nInstant ramen noodles\u00a0: These are probably the fastest and easiest option, and you can find them in almost any supermarket.\n\n\n\nSpaghetti : Not traditional, but if that\u2019s what you have on hand, it works great here!\n\n\n\nRice ramen noodles : A gluten-free option if you want to make this without wheat noodles.\n\n\n\n\nThe ingredients for Mie Goreng\n\n\n\n\nThe 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.\n\n\n\nGarlic : A must in Indonesian fried noodles!\n\n\n\nStir-fry sauce : The sauce is a combination of Ketjap Manis, light soy sauce, and sambal oelek.\n\n\n\nFor an even more authentic Mie Goreng, add 1 teaspoon terasi (Indonesian shrimp paste).\n\n\n\n\nA wonderfully balanced sauce\n\n\n\nSubstitutes for Ketjap Manis (Indonesian sweet soy sauce)\n\n\n\nFirst of all, what exactly is Ketjap Manis?\n\n\n\nIt\u2019s a thick, dark sauce\u2014almost molasses-like\u2014made with palm sugar, soy sauce, and other seasonings. Also called \u201csweet soy sauce,\u201d it has a rich, distinctive flavor that defines Mie Goreng.\n\n\n\nYou can find Ketjap Manis in most Asian grocery stores or even on Amazon, or you can make your own\u2014click here for my recipe\n\n\n\nIf you can\u2019t get your hands on Ketjap Manis for this recipe, here are some substitutions:\n\n\n\n\nEqual parts dark soy sauce and honey\n\n\n\nEqual parts light soy sauce and honey\n\n\n\nEqual parts soy sauce and brown sugar\n\n\n\nHoisin sauce\n\n\n\n\nWhat you can add to the recipe:\n\n\n\nVegetables:\n\n\n\n\nRed bell peppers\n\n\n\nGarlic scapes\n\n\n\nTomatoes\n\n\n\nChinese broccoli\n\n\n\nPak choi\n\n\n\nChinese cabbage\n\n\n\n\nThe variety of vegetables adds perfect flavor\n\n\n\nProteins:\n\n\n\n\nTofu\n\n\n\nShrimp\n\n\n\nChicken\n\n\n\nBeef\n\n\n\nPork\n\n\n\n\nA wok is the ideal pan for great stir-fried noodles\n\n\n\n\nTips for making Mie Goreng perfectly\n\nPrepare the sauce first: This makes it easier to add to the noodles so you don\u2019t have to add each component individually. It also helps distribute the sauce evenly.\nIf you have a wok, use it: While it may not be something everyone has at home, it\u2019s the best option for stir-fried noodles with truly authentic flavor. Here\u2019s my article on how to choose a wok\nIf you add protein, cook it before the noodles: Cook your protein, like tofu or chicken, before adding the noodles. Then continue with the recipe.\nServe immediately: Stir-fried noodles are best served right away. Otherwise, the noodles will start to clump.\n\n\n\n\n\n \n\n\n\n\n\n\tAuthentic Mie Goreng\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g pre-cooked noodles (dry weight)400 g sliced mushrooms1 onion, diced4 garlic cloves, diced300 g snow peas, diced1 carrot, diced1 a handful of bean sproutsSAUCE4 tablespoons light soy sauce2 tablespoons kecap manis2 tablespoons sambal oelek70 ml vegetable stock or water\t\n\t\n\t\tIn a bowl, whisk together the sauce ingredients.Stir-fry the mushrooms over medium-high heat until well browned; set aside.Stir-fry the onion and garlic for 2 minutes. Add the carrot and snow peas.Stir-fry until tender.Add the sauce, mushrooms, bean sprouts, and noodles. Stir-fry over high heat for 4 to 5 minutes.\t\n\t\n\t\t\t\n\t\n\t\tindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109870"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109870\/revisions"}],"predecessor-version":[{"id":109945,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109870\/revisions\/109945"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/2601"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}