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Mie Goreng

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main courses•indonesian•contains meat, contains shellfish, contains gluten
30 minutes•3 to 4 servings•

Ingredients

  • 14 ounces yellow egg noodles
  • 2 cups green cabbage – thinly sliced (~0.5 medium green cabbages)
  • 2 cups bean sprouts – rinsed and drained
  • 4 scallions – sliced, whites and greens separated
  • 2 red chilies – thinly sliced
  • 3 shallots – thinly sliced
  • 4 cloves garlic – finely chopped
  • 8 ounces boneless skinless chicken thighs – thinly sliced
  • 8 ounces medium shrimp – peeled and deveined (~25 medium shrimps)
  • 2 eggs – lightly beaten
  • 3 tablespoons kecap manis (sweet soy sauce)
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon white pepper – ground
  • 1/2 teaspoon salt
  • 3 tablespoons neutral oil
  • fried shallots – for serving
  • acar (Indonesian cucumber-carrot pickles) – for serving
  • prawn crackers (krupuk) – for serving
Mie Goreng

Instructions

1. Boil a large pot of water. Cook the yellow egg noodles until just tender, 1–2 minutes for fresh or according to package for dried; drain well and let steam-dry.

2. In a small bowl, whisk kecap manis, light soy sauce, oyster sauce, white pepper, and salt until combined; set the sauce aside.

3. Prep the vegetables: thinly slice the cabbage, separate scallion whites and greens, slice the red chilies, and chop the garlic. Beat the eggs in a small bowl.

4. Heat 1 tablespoon neutral oil in a wok over high heat until shimmering. Stir-fry the chicken until just cooked and lightly browned, 2–3 minutes; transfer to a plate.

5. Add 1 tablespoon oil to the wok. Stir-fry the shrimp until pink and opaque, 1–2 minutes; transfer to the plate with the chicken.

6. Add the remaining 1 tablespoon oil. Stir-fry shallots and scallion whites until fragrant and lightly golden, 1–2 minutes. Add garlic and red chilies; stir-fry 30 seconds.

7. Push aromatics to one side. Pour in the beaten eggs and scramble just to set, 30–60 seconds, breaking into soft curds.

8. Add the drained noodles and cabbage to the wok. Return chicken and shrimp. Pour the sauce around the sides of the wok and toss vigorously to coat; stir-fry until the noodles are glossy and lightly charred in spots, 2–3 minutes.

9. Add bean sprouts and scallion greens; toss just until slightly wilted, 30–60 seconds. Taste and adjust seasoning if needed.

10. Transfer to plates. Top with fried shallots and serve with acar and prawn crackers.

Mie goreng is Indonesia’s beloved wok-fried noodle dish, built on chewy yellow egg noodles coated in sweet-salty kecap manis and perfumed with garlic and shallots. It balances tender proteins like chicken and shrimp with crisp cabbage and just-wilted bean sprouts, plus a gentle heat from fresh chilies. The noodles are finished with soft curds of egg and a shower of fried shallots, and often enjoyed alongside tangy acar pickles and crackly prawn crackers.

Rooted in the archipelago’s encounter with Chinese noodle cookery, mie goreng evolved in Java and beyond to feature Indonesia’s hallmark sweet soy sauce. Street vendors and warungs popularized its smoky, high-heat character, while home versions kept the same essential pantry. Regional variations abound—from mie goreng Jawa cooked over charcoal to seafood-heavy coastal renditions—but the sweet soy backbone and quick, high-heat stir-fry remain its defining traits.