Mie Goreng (Indonesian Fried Noodles)

Name: Mie Goreng (Indonesian Fried Noodles)
Total time: 25 min
Yield: 2
Cuisine: Indonesian
Ingredients: 400 g Fresh yellow egg noodles; 150 g Chicken thigh, sliced thin; 100 g Prawns, peeled; 2 Egg; 150 g Cabbage, shredded; 100 g Mustard greens (caisim) or bok choy; 40 g and 15 g Shallots and garlic, finely chopped; 2 Red chilies, sliced; 3 tbsp Kecap manis; 1 tbsp Soy sauce; 1/2 tsp White pepper; 1 Tomato, in wedges; Fried shallots, lime and prawn crackers

Yellow noodles thrown into a screaming-hot wok with chicken, prawns, cabbage and enough kecap manis to lacquer every strand dark and sweet.

Pinagmulan

Recipe ni Indonesian home kitchens · 🏺 Traditional · Indonesian household cooking

Traditional dish · Indonesia — A dish with no single author. The cited article describes mie goreng as Indonesian stir-fried yellow wheat noodles seasoned with soy and sweet soy sauce, notes that Indonesian versions avoid pork given the Muslim-majority population, and distinguishes it from its Chinese predecessor chow mein. The steps here are our own writing, not a reproduction.

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⏱ 25 min🍽 2 na serving🔥 560 kcal🇮🇩 Indonesia🌶️

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Mga hakbang

Have every ingredient chopped and within arm's reach before you light the burner. This dish takes about six minutes from start to plate.
💡 There is no moment during the cooking when you can stop and chop a shallot. Wok cooking punishes preparation gaps immediately.
Heat the wok until a drop of water vanishes on contact, then add a tablespoon of oil and swirl it round.
Fry the shallots, garlic and chili for 30 seconds until they smell sweet, then add the chicken and cook until it loses its pink.
Add the prawns and stir until they curl and turn opaque — barely a minute.
Push everything to one side, crack the eggs into the empty space, let them set for a few seconds, then scramble them roughly and fold into the rest.
💡 Give the egg its own patch of hot metal. Cracked over the noodles it coats them in a raw film and steams instead of frying.
Throw in the cabbage and mustard greens and toss for a minute — they should stay bright and still have bite.
Add the drained noodles, pour the kecap manis, soy sauce and white pepper down the hot side of the wok, and toss hard until every strand is evenly dark.
💡 Sauce poured down the hot wall caramelises on the way in; poured into the middle it just wets the noodles. Toss with tongs and a lifting motion, not a stirring one.
Fold in the tomato wedges at the last second, plate up, and finish with fried shallots, prawn crackers and a wedge of lime.

💡 Mga tip

Cook two portions at a time at most. A crowded wok drops in temperature and you end up with boiled noodles in brown sauce.
Drain the blanched noodles until they look almost dry. Water on the noodles is the number-one reason home mie goreng turns gummy.
Kecap manis brands differ a lot in sweetness. Add two tablespoons, taste a strand, then decide about the third.