Mie Goreng
Mie goreng — literally "fried noodles" in Indonesian — is one of the archipelago's most popular street foods, a perfect example of how immigrant Chinese cuisine intertwined with local ingredients and techniques. Egg noodles (mie) arrived in Indonesia with Chinese traders and migrants centuries ago, but the dish as it exists today was solidified with the addition of kecap manis, the uniquely Indonesian sweet soy sauce. Unlike nasi goreng, the fried rice dish, mie goreng retains a more visible link to its Chinese roots, though the overall taste is distinctly Indonesian — sweet and spicy, defined by kecap manis. It's found at every street stall (warung) and in most restaurants, often customized with whatever protein combination is available — chicken, shrimp, sausage, or just vegetables for vegetarian versions.
Egg noodles
Yellow egg noodles, briefly boiled beforehand, get quickly stir-fried over high heat.
Kecap manis
Thick sweet soy sauce gives the dish its dark caramelized color and signature sweetness.
Mixed protein
Chicken, shrimp or Chinese sausage combine with fresh vegetables.
Fried egg on top
A fried egg with a runny yolk is often served on top of the noodles.
Ingredients 4 servings
- 300g dried egg noodles
- 200g chicken breast, thinly sliced
- 8 peeled shrimp
- 3 garlic cloves, minced
- 1 small onion, sliced
- 1 carrot, julienned
- 100g cabbage, shredded
- 2 green onions, chopped
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 1 tbsp oil
- 2 eggs (for frying, optional)
- Crispy fried shallots, for serving
How to make it
- 1BOIL THE NOODLES: Boil the egg noodles in boiling water 3-4 minutes, until al dente, then drain and rinse with cold water.
- 2SAUTÉ THE AROMATICS: Heat oil in a wok over high heat, sauté garlic and onion 1 minute, until fragrant.
- 3ADD THE MEAT: Add the chicken and sauté 2-3 minutes, until browned.
- 4Add the shrimp and cook 1-2 more minutes, until pink.
- 5ADD THE VEGETABLES: Add the carrot and cabbage, sautéing 1-2 minutes over high heat, keeping them crisp.
- 6ADD THE NOODLES: Add the boiled noodles to the wok, mixing well with the rest of the ingredients.
- 7SEASON: Pour kecap manis and soy sauce over the noodles, mixing quickly to coat evenly.
- 8FINISH: Add the chopped green onions and toss one last time.
- 9FRY THE EGGS: In a separate pan, fry the eggs sunny-side up, with a soft yolk.
- 10SERVE: Serve the noodles warm, with a fried egg on top of each portion and crispy fried shallots.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
