Authentic Mie Goreng Recipe (Indonesian Fried Noodles Recipe)

In my Mie Goreng Recipe I share a pantry trick that keeps the noodles perfectly chewy and the method I use to balance sweet, salty, and umami with crisp vegetables, tender chicken and shrimp, and a crown of fried shallots.

I can never resist a good Mie Goreng Recipe, and this one keeps stealing my thoughts. There is something about chewy fresh egg noodles slicked with Kecap Manis that hits every time, sweet and smoky and a little naughty, you know?

I like how textures surprise you, and every forkful teases with something new. I still find myself wondering which version made me fall for it first, my aunt’s or a roadside stall, and that curiosity makes me keep trying different plates.

If you like bold flavors and a little mystery in your bowl, this will grab you.

Ingredients

• Fresh egg noodles: mostly carbs, quick energy, not very filling, soak up flavors well.
• Kecap manis: sweet soy, adds caramelized sweetness and color, kinda salty though.
• Shallots: more delicate than onions, give mild sweetness, some fiber and vitamin C.
• Garlic: pungent, boosts savory umami, has heart friendly compounds, can be strong raw.
• Shrimp: lean protein, low fat, cooks fast, adds seafood sweetness, watch allergies.
• Eggs: give protein and richness, help bind, make the noodles more filling.
• Bean sprouts: crunchy, mostly water, add fresh texture, some fiber and vitamin K.
• Sambal oelek: chili paste, brings heat and brightness, a little goes a long way.

Ingredient Quantities

• 12 oz (340 g) fresh egg noodles or 8 oz (225 g) dried yellow noodles
• 3 tbsp neutral oil (vegetable or peanut)
• 4 shallots, thinly sliced
• 4 garlic cloves, minced
• 1-2 red chilies or 2 bird’s eye chilies, sliced (optional)
• 8 oz (225 g) boneless chicken breast, thinly sliced
• 8 oz (225 g) raw shrimp, peeled and deveined (optional)
• 3 large eggs
• 2 cups bean sprouts (about 150 g)
• 2 cups shredded cabbage (about 150 g)
• 1 medium carrot, julienned or thinly sliced
• 3 scallions, sliced
• 3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce (optional)
• 1 tsp palm sugar or granulated sugar
• 1/2 tsp salt and a few grinds black pepper
• 1 tbsp sambal oelek or chili sauce (optional)
• 1/2 tsp terasi shrimp paste (optional)
• 2 tbsp fried shallots for garnish
• 1 lime (optional)

How to Make this

1. Prep the noodles and extras: if you use dried yellow noodles boil them until just al dente then drain and rinse under cool water so they dont stick; if you use fresh egg noodles just loosen them with your hands or a fork and toss with a little oil. Peel and devein shrimp if using, thinly slice the chicken, julienne the carrot, shred the cabbage, rinse the bean sprouts, slice scallions, mince garlic and slice shallots and chilies.

2. Make the sauce in a small bowl: combine 3 tablespoons kecap manis, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon palm sugar or regular sugar, 1 teaspoon fish sauce if you want extra umami, 1 tablespoon sambal oelek if you like heat, and a good pinch of black pepper and half teaspoon salt. If you use terasi shrimp paste mash half teaspoon of it into a teaspoon of warm water to dissolve before adding to the sauce.

3. Heat a large wok or heavy skillet over high heat until very hot, add 2 tablespoons neutral oil and swirl. Add the sliced shallots, minced garlic and chilies and cook until soft and fragrant about 1 to 2 minutes, stirring so it does not burn.

4. Add the chicken in a single layer, sear until mostly cooked through about 2 to 3 minutes, then add the shrimp if using and cook until pink and just curled about 1 to 2 minutes more. Season lightly with a little black pepper as you go.

5. Push the proteins and aromatics to one side of the pan, add the remaining tablespoon oil to the empty side and pour in the beaten eggs. Scramble quickly breaking them into bite sized pieces, then mix everything together.

6. Add the noodles to the pan, pour the sauce over top, and toss aggressively with tongs or two spatulas so the sauce coats everything. If the noodles stick or look dry add a splash of warm water or a little more oil.

7. Toss in the shredded cabbage, julienned carrot and most of the bean sprouts and scallions, stir fry everything together just until the vegetables are warmed but still have crunch, about 30 to 60 seconds, reserve a few bean sprouts and scallion pieces for garnish.

8. Taste and adjust: add more kecap manis if you want it sweeter, more sambal for heat, or a little more fish sauce for saltiness. If you dont have kecap manis a quick hack is to add dark soy sauce plus a teaspoon of brown sugar.

9. Serve hot topped with the 2 tablespoons fried shallots for crunch and lime wedges on the side to squeeze over. Tip: cook on very high heat and move fast so the noodles get some char and the veg stays crisp, work in batches for larger quantities so you dont steam the ingredients.

Equipment Needed

1. Large wok or heavy skillet, for high heat stir frying so noodles get some char
2. Large pot, for boiling dried yellow noodles if you use them
3. Colander or fine sieve, to drain and rinse noodles
4. Cutting board and chef’s knife, for slicing chicken, veg, shallots and chilies
5. Tongs or two spatulas, to toss noodles aggressively and flip proteins
6. Small bowl and measuring spoons, to mix the kecap manis sauce
7. Medium bowl and fork or small whisk, to beat the eggs
8. Plate or tray, to hold prepped ingredients so you can work fast
9. Paper towels or kitchen towel, to pat shrimp/chicken dry and quick cleanups

FAQ

Authentic Mie Goreng Recipe (Indonesian Fried Noodles Recipe) Substitutions and Variations

• Noodles (12 oz fresh egg or 8 oz dried yellow): ok to use 12 oz spaghetti or 10 oz rice noodles if thats what you have; for spaghetti cook it 1 minute less than package directions then finish in the wok so it soaks up the sauce.
• Kecap manis (3 tbsp): if you dont have it mix 2 tbsp soy sauce + 1 tbsp dark brown sugar or 1 tsp molasses to get that sweet, syrupy taste; hoisin + a little soy also works in a pinch.
• Shrimp (8 oz) or chicken: swap with 8 oz firm tofu or tempeh for a vegetarian version, or use an extra 8 oz chicken breast; slice tofu thin and sear till golden so it holds up in the stir fry.
• Terasi shrimp paste (1/2 tsp, optional): replace with 1/4 tsp anchovy paste or 1/2 tsp fish sauce plus a tiny pinch of sugar, or just omit if you hate funky fermented flavors.

Pro Tips

1. Make the sauce ahead and taste it cold first then tweak. If it seems too sweet or salty you can adjust now, not at the wok when you are rushing.

2. Keep the noodles loose before they hit the pan. Toss fresh ones with a little oil and separate clumps with your hands, or rinse dried noodles under cool water and shake off excess so they dont steam and turn mushy.

3. Heat the pan till almost smoking and work fast, but dont overcrowd. If your wok looks crowded cook in two batches so things sear instead of steam.

4. For tender chicken and perfectly cooked shrimp, lightly coat thin chicken slices with a teaspoon of cornstarch and a pinch of salt before searing, and add shrimp only at the very end so they dont get rubbery.