Mie Goreng — Print Recipe — The Culinary Codex

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.

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.