Mie Goreng (Indonesian Fried Noodles)

Name: Mie Goreng (Indonesian Fried Noodles)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 120 g chicken breast or thigh; 100 g prawns/shrimp; 2 eggs; 250 g fresh egg noodles; 2 cup cabbage; 1 cup bean sprouts; 3 green onions; 3 clove garlic; 2 tbsp kecap manis; 1 tbsp oyster sauce; 2 tbsp ketchup; 2 tsp light soy sauce; 2 tsp dark soy sauce; 1 tsp sambal oelek or sriracha; 2 tsp sesame oil; 2 tbsp vegetable oil

Mie Goreng is a quick Indonesian noodle stir-fry packed with sweet-savory flavor, tender chicken, juicy shrimp, and crisp vegetables. Finished with soft egg ribbons and a glossy kecap manis sauce, it makes a satisfying weeknight meal in under 30 minutes.

Servings2 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken breast or thigh
120 g
prawns/shrimp
100 g
eggs
2
fresh egg noodles
250 g
cabbage
2 cup
bean sprouts
1 cup
green onions
3
garlic
3 clove
kecap manis
2 tbsp
oyster sauce
1 tbsp
ketchup
2 tbsp
light soy sauce
2 tsp
dark soy sauce
2 tsp
sambal oelek or sriracha
1 tsp
sesame oil
2 tsp
vegetable oil
2 tbsp

Step-by-Step Instructions

In a small bowl, whisk together the kecap manis, light soy sauce, dark soy sauce, oyster sauce, ketchup, sambal oelek, and sesame oil until smooth.

Cook the egg noodles according to the package directions until just tender. Drain well and set aside. If using instant noodles, discard the seasoning packets.

Beat the eggs in a bowl. Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat, then pour in the eggs and swirl to form a thin layer.

Cook the egg until mostly set, about 1 minute, then carefully flip and cook for a few seconds more. Transfer to a cutting board, roll loosely, and slice into thin ribbons.

Heat the remaining 1 tbsp vegetable oil in the same skillet over high heat. Add the garlic and chicken, then stir-fry for 1 to 2 minutes until the chicken is lightly colored but not fully cooked.