Mie goreng
Mi goreng
Indonesian fried egg noodles with sweet soy, garlic, chilli, greens and a tangle of egg, cooked fast in a very hot wok.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Mi goreng.
- Prep
- 15 min
- Cook
- 10 min
- Rest
- None
- Total
- 25 min
- Difficulty
- Easy
- Spice
- Medium heat
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Mie goreng is the noodle twin of nasi goreng. Fresh egg noodles go into a wok with garlic, shallot and chilli, a handful of cabbage and greens, some chicken or prawns, and a scrambled egg pushed through the lot. Kecap manis gives it the dark gloss, light soy and a little oyster sauce give it salt. The noodles should catch a little on the wok and pick up some char. It takes less time to cook than to chop. Serve with lime, fried shallots and pickled cucumber if there is any in the fridge.
What you'll need
16 ingredients. Tap each one once it's out on the bench.
Ingredients
- Egg noodles, fresh yellow noodles, or 200 g dried, cooked and drained400 g
- Kecap manis44 ml
- Soy sauce15 ml
- Oyster sauce15 ml
- Garlic, finely chopped3 clove
- Shallot, sliced2
- Fresh chilli, sliced2
Choose one
Chicken, thigh, sliced thin150 g- Egg, beaten2
- Cabbage, shredded150 g
- Bok choi, cut into pieces150 g
- Tomato, cut into wedges1
- Spring onion, cut into lengths2
- Neutral oil44 ml
- White pepper2½ ml
- Lime, cut into wedges, to serve1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
If using fresh noodles, rinse them in hot water to loosen, and drain well. Mix the kecap manis, soy and oyster sauce in a cup.
3 min
Step 2
Heat the oil in a wok until smoking. Fry garlic, shallot and chilli for 30 seconds, then the chicken until just cooked, 2 minutes.
3 min
Step 3
Push everything aside, pour in the egg and let it set for 20 seconds before scrambling it roughly through.
1 min
Step 4
Add cabbage and bok choi and toss for a minute, then the noodles and the sauce. Toss hard until the noodles are glossy and starting to catch, 3 minutes.
4 min
Tip: Tongs are easier than a spatula for noodles.
Step 5
Add tomato, spring onion and white pepper. One more toss. Serve with lime wedges and fried shallots.
1 min
Nutrition
Per serving · estimate
- Calories
- 898 kcal
- Protein
- 64.9 g
- Carbs
- 47.7 g
- Fat
- 50.8 g
- Saturated fat
- 11.4 g
- Fibre
- 5.6 g
- Sugar
- 28.7 g
- Sodium
- 1674 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Eggs
- Soy
- Shellfish
- Dairy-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Fresh egg noodles → Two packets of instant noodles, cooked and drained, seasoning sachets discarded
This is how half of Indonesia eats it.
Tips
- Drain the noodles properly. Wet noodles steam and go soft instead of taking colour.
- Cook in two batches if your hob is weak. A crowded wok boils.
History & culture
Street carts sell it after sunset, students eat the instant version at any hour, and the home-cooked plate sits somewhere in between. It is a complete meal in a bowl: carbohydrate, protein and vegetables, eaten with a spoon and fork. Mie goreng is also what Indonesians order abroad when they want to test a restaurant.
Wheat noodles came with Chinese migrants to Java and Sumatra. Indonesian cooks seasoned them with kecap manis and chilli instead of soy and vinegar. The instant version, launched in the early 1970s, made mie goreng one of the most recognised Indonesian foods worldwide.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Mie goreng take?
25 min all in — 15 min prep, 10 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Soy, Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free.
8 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Wok, Chef's knife.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 1 tbsp; Oyster sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
1 tbsp of Soy sauce.
How much oyster sauce?
1 tbsp of Oyster sauce.
What can I use instead?
Fresh egg noodles → Two packets of instant noodles, cooked and drained, seasoning sachets discarded. This is how half of Indonesia eats it.
Any tips from this recipe?
Drain the noodles properly. Wet noodles steam and go soft instead of taking colour. Cook in two batches if your hob is weak. A crowded wok boils.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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