Mie Goreng (Indonesian Fried Noodles)

🧂 Ingredients

• 200 g Dried egg noodles (mie telur)(Look for fresh or dried egg noodles specifically for stir-frying. If using fresh, adjust cooking time as they cook faster.)
• 3 tbsp Kecap manis (sweet soy sauce)(This is the essential sweet and savory sauce. Available at Asian markets or well-stocked supermarkets.)
• 150 g Mixed vegetables(A mix of finely chopped or thinly sliced vegetables like cabbage, carrots, bok choy, bell peppers, or green beans.)
• 2 Eggs(For scrambling into the noodles.)
• 2 cloves Garlic(Minced.)
• 1 small Shallots(Finely sliced (optional, for extra flavor base).)
• 2 tbsp Vegetable oil(For stir-frying.)
• 2 tbsp Fried shallots(For garnish. Available pre-made at Asian markets.)
• to taste Chili flakes or sambal oelek(Optional, for a spicy kick.)
• to taste Salt
• pinch White pepper

👨‍🍳 Instructions

1. 1

   Cook the egg noodles according to package directions until al dente (firm to the bite). Be careful not to overcook. Drain thoroughly and rinse briefly under cold water to prevent sticking. Set aside.

   ⏱️ 5-7 minutes
2. 2

   Prepare the eggs: In a small bowl, whisk the 2 eggs with a pinch of salt and white pepper. Heat 1 tsp of vegetable oil in a wok or large skillet over medium-high heat (around 190°C / 375°F). Pour in the eggs and scramble them until just cooked through. Remove from the wok and set aside.

   ⏱️ 2 minutes
3. 3

   Build the flavor base: Add the remaining 1.5 tbsp of vegetable oil to the same wok over medium-high heat (around 190°C / 375°F). Add the sliced shallots (if using) and minced garlic. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

   ⏱️ 1 minute
4. 4

   Stir-fry the vegetables: Add the mixed vegetables to the wok. Stir-fry for 2-3 minutes until they are crisp-tender. If using chili flakes or sambal, add them now and stir for another 30 seconds.

   ⏱️ 3 minutes
5. 5

   Combine and sauce: Add the cooked noodles and the scrambled eggs back into the wok with the vegetables. Pour the kecap manis over everything. Toss well to coat the noodles evenly with the sauce. Continue to stir-fry for another 2-3 minutes, allowing the noodles to absorb the flavors and heat through.

   ⏱️ 3 minutes
6. 6

   Taste and adjust seasoning: Sample a noodle. Add a pinch of salt if needed, though kecap manis is already salty. Stir for another minute until everything is well combined and heated through.

   ⏱️ 1 minute
7. 7

   Serve: Divide the Mie Goreng between two plates. Garnish generously with fried shallots. Serve immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓High heat is essential for achieving that characteristic 'wok hei' (breath of the wok) flavor, but be sure to keep things moving to prevent burning.
• ✓Kecap manis is the heart of Mie Goreng. Its unique sweet, savory, and slightly smoky flavor is irreplaceable.
• ✓This dish is a popular street food and a common everyday meal in Indonesia, easily adaptable to personal tastes.
• ✓For a more complete meal, add protein like shrimp, chicken, or tofu along with the vegetables in Step 4.

🔄 Variations

• Seafood Mie Goreng: Add peeled shrimp or squid along with the vegetables.
• Chicken Mie Goreng: Add thinly sliced chicken breast or thigh with the vegetables.
• Vegetarian Mie Goreng: Omit any meat/seafood and ensure vegetables are the focus. Consider adding firm tofu.
• Spicy Mie Goreng: Increase the amount of chili flakes or sambal oelek, or add sliced fresh chilies.

🥗 Nutrition

Per serving