I think I could eat some form of noodles every day of my life and I would be happy. Noodles are life and these Indonesian fried noodles, or mie goreng —which literally means noodles fried— is one of my favorite dishes. I grew up eating the instant noodle version and to me, mie goreng is comfort food, through and through. I feel like I ate instant mie goreng as an after school snack everyday in high school.
These days though, I don’t eat instant noodles as often anymore, which makes me kind of sad. But what makes me really happy is a giant wok of homemade mie goreng! What makes this dish is the sauce. Mie goreng’s main flavor comes from kecap manis, a super sweet and sticky, almost molasses-like soy sauce. It’s so tasty and super addictive.
The other thing that makes this dish is the toppings. You can go with whatever you like or have handy in the fridge. I went with chicken, Chinese sausage, shrimp, and tofu puffs. If you’re very into noodles and not really into toppings, you could easily just have noodles and sauce!
PS – If you want to watch a hilarious video of a dude eating Indomie Mie Goreng with an insane amount of chilis, watch this!
Mie Goreng/Indonesian Fried Noodle Recipe
prep time: 20 minutes
cook time: 20 minutes
total time: 40 minutes
- oil, for the pan
- 2 eggs
- salt and freshly ground pepper
- 3 tablespoons kecap manis
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 tablespoon sesame or shallot oil
- 1-2 teaspoons chili sauce
- 1/4 teaspoon white pepper
- 2 cloves garlic
- 1 large boneless skinless chicken thigh, cut into 1 inch pieces
- 2 links Chinese sausage, sliced
- 1/2 lb shrimp
- 1 lb fresh egg noodles
- 2 cups bean sprouts
- green onions/chives, cut into 2 inch lengths
- tofu puffs
- crispy shallots
- fresh cilantro
- thai chili
Note: I used oil noodles, which come precooked in the package in the refrigerated section at my local Asian grocery store. Feel free to use any noodles you like, just be sure that they are cooked according to the package before frying. I recommend using instant noodles if you want to go for an authentic mie goreng, just cook them and drain well.
Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Season with salt and pepper. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove from the pan and repeat until all the eggs are cooked. Let cool slightly, roll and slice into ribbons.
In a small bowl, mix together the kecap manis, soy sauce, oyster sauce, ketchup, sesame oil, chili sauce and white pepper. Set aside.
Heat up a generous amount of oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until aromatic. Turn the heat up a bit and add the chicken and cook until lightly golden. Add the Chinese sausage and shrimp. Cook, stirring often, until the chicken is cooked through, the Chinese sausage is crispy, and the shrimp is cooked. Add the noodles, bean sprouts, tofu puffs, and the sauce and toss until everything is well coated and the noodles are heated through.
Enjoy immediately topped with crispy shallots and cilantro. Serve with lime for squeezing and chili for spice!