Mie Goreng
Mie Goreng is a classic Indonesian stir-fried noodle dish known for its savory, slightly sweet, and spicy flavor profile. This recipe features fresh noodles, vegetables, and a rich sauce, making it a satisfying meal.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 638 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gfresh egg noodle
- 200 gchicken breast, thinly sliced
- 150 glarge shrimp, peeled and deveined(optional)
- 0.5 pcsyellow onion, thinly sliced
- 3 clovegarlic, minced
- 1 pcsred chili, thinly sliced
- 100 gcabbage, shredded
- 1 pcscarrot, julienned
- 2 pcsgreen onion, chopped
- 2 tbspvegetable oil
sauce
- 3 tbspkecap manis
- 1 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspsesame oil
- 0.5 tspwhite pepper
- 0.5 tspsalt
garnish
- 2 tbspfried shallot(optional)
Equipment
wok · tongs · measuring cups · measuring spoons · large pot · cutting board · knife · whisk
The method
Step by step
- 1
Cook the fresh egg noodles according to package directions until al dente; drain and set aside.
About 5 min
Cook’s note: Do not overcook the noodles, as they will cook further in the stir-fry.
- 2
In a small bowl, whisk together the kecap manis, soy sauce, oyster sauce, sesame oil, white pepper, and salt for the sauce.
About 2 min
- 3
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
- 4
Add the sliced chicken breast and cook until browned and cooked through, about 3-4 minutes.
About 4 min
Cook’s note: If using shrimp, add it towards the end of cooking the chicken and cook until just pink.
- 5
Add the yellow onion, minced garlic, and sliced red chili to the wok; stir-fry for 2 minutes until fragrant.
About 2 min
- 6
Stir in the shredded cabbage and julienned carrot; cook for another 2-3 minutes until slightly tender-crisp.
About 3 min
- 7
Add the cooked noodles and the prepared sauce to the wok.
About 1 min
- 8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce.
About 3 min
Cook’s note: Use tongs or two spatulas for easier mixing.
- 9
Stir in the chopped green onion and cook for 30 seconds.
- 10
Serve hot, garnished with fried shallot if desired.
Per serving
Nutrition
- Calories
- 638.2kcal
- Protein
- 40.3g
- Carbs
- 83.2g
- Fat
- 14.3g
- Fibre
- 4g
- Sugar
- 10.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Mie Goreng in an airtight container in the refrigerator.
Reheat in a microwave or a skillet over medium heat until warmed through.
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