Mie Goreng

Name: Mie Goreng
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 300g yellow egg noodles; 200g chicken breast, thinly sliced; 2 eggs; 3 cloves garlic, minced; 2 shallots, sliced; 1 cup cabbage, shredded; 1 carrot, julienned; 3 tbsp kecap manis (sweet soy sauce); 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 2 tbsp vegetable oil; Sambal oelek to taste; Lime wedges; Fried shallots

Mie Goreng (MEE go-RENG)

Indonesian Fried Noodles

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 524 kcal

Springy egg noodles wok-fried over roaring heat with sweet soy sauce, garlic, cabbage, and chicken, finished with a fried egg on top and a squeeze of fresh lime.

Nutrition & Info

Protein 24.0g

Carbs 62.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ soy ⚠ eggs

Equipment Needed

wok tongs

Presentation Guide

Vessel: flat plate

Garnishes: fried egg, fried shallots, lime wedge

Accompaniments: sambal, kerupuk, pickled cucumber

Ingredients

300g yellow egg noodles
200g chicken breast, thinly sliced
2 eggs
3 cloves garlic, minced
2 shallots, sliced
1 cup cabbage, shredded
1 carrot, julienned
3 tbsp kecap manis (sweet soy sauce)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
Sambal oelek to taste
Lime wedges
Fried shallots

Instructions

1
Cook egg noodles according to package directions, drain, and toss with a little sesame oil to prevent sticking.
2
Heat vegetable oil in a wok over high heat. Stir-fry chicken slices for 3 minutes until cooked through. Set aside.
3
In the same wok, sauté garlic and shallots for 30 seconds. Add cabbage and carrot, stir-fry 2 minutes.
4
Return chicken to the wok, add noodles, kecap manis, soy sauce, and oyster sauce. Toss vigorously for 2 minutes.
5
Push noodles aside, fry eggs sunny-side up in the wok. Plate noodles and top with fried egg.
6
Garnish with fried shallots, sambal, and lime wedges.

💡

Did You Know?

The iconic Indomie instant noodle brand, Indonesia's most famous export, is based on the flavors of mie goreng and sells over 16 billion packets per year worldwide.

Chef's Notes

Equipment Tips

wok
tongs

Garnishing

fried egg, fried shallots, lime wedge

Accompaniments

sambal, kerupuk, pickled cucumber

The Story Behind Mie Goreng

Mie goreng arrived in Indonesia through Chinese immigrants who adapted their stir-fried noodle techniques to local ingredients, especially kecap manis (sweet soy sauce), which gives the dish its distinctive caramelized sweetness. It became a cornerstone of Indonesian street food culture, found at every warung (food stall) and gerobak (food cart) across the archipelago.

🕐 Traditionally enjoyed lunch, dinner, or late-night street food 📜 Origins: Chinese-Indonesian, 19th century

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