Mie Goreng (or Mee Goreng) is an Indonesian noodle dish that’s also found in Malaysia and other parts of South East Asia. With a sticky, savoury sweet sauce, noodles are tossed with chicken, prawns, vegetables and signature egg ribbons. A street food favourite!
Mie Goreng (or Mee Goreng)
I’m a sucker for good noodles. It’s one of the greatest joys of travelling around Asian – noodles galore! (And often dirt cheap, at that)
This one originates from Indonesia – called Mie Goreng or Mee Goreng. It’s also pretty common in Malaysia though you’ll find the Malaysian version often has a hint of curry powder added.
The unique thing about Mie Goreng is the sweet sticky sauce, and that there’s a good variety of “stuff” in the noodles. Though there’s no exact rules about what goes in it, the combination I’ve used in this recipe is pretty common – chicken, prawns, cabbage, bean sprouts, green onion and the signature “egg ribbons” which is simply a thin egg omelette rolled up and sliced into strips (it seriously takes less than 2 minutes to make).
What goes in Mie Goreng
Here’s what you need to make Mie Goreng. Feel free to switch around the protein and vegetables – just follow the quantities in the recipe so you don’t dilute the flavour!
Kecap Manis – sweet dark soy sauce
The key ingredient in the signature sticky noodle sauce is Kecap Manis which is a syrupy sweet soy sauce that adds both flavour and sweetness into the sauce as well as thickening it.
Nowadays you’ll find it in the Asian section of large supermarkets in Australia, such as Woolworths and Coles.
Noodles for Mie Goreng
In both Indonesia and Malaysia, Mie Goreng is made with all sorts of noodles. Thick, thin, crinkly, smooth.
What might surprise you though is that Mie Goreng is actually commonly made by street vendors using instant noodles! Literally, the noodles you get in ramen and other instant noodles packets (just toss the seasoning packet).
I like using instant noodles for Mie Goreng because you get that signature crinkly look just like you get from street food vendors!
How to make Mie Goreng
This is made like any stir fried noodles, with the addition of an extra step to make egg ribbons first. Just simply make a thin egg omelette, roll it up and slice.
Then we toss this back into the dish right at the very end.
You’ll notice that the sauce is quite thick and sticky, so once you start tossing the noodles, the sauce will reduce quite quickly.
This is what we want to happen! The sauce sort of caramelises on the noodles which adds extra flavour – trust me, you will know when the noodles are ready to come off the stove.
What to serve with Mie Goreng
There’s a decent amount of vegetables in this, so I think it’s ok to serve as a meal without a side of vegetables. But if you do want to add something to the menu, try one of these – they are refreshing sides so will be a nice contrast to the strong flavour in this noodle dish.
This recipe serves 2 to 3 people which I know is an odd number. But it’s one of those dishes that’s hard to make in big batches because you need to toss enthusiastically to mix everything up and get things browning and caramelising
So even with a large wok or skillet, there’s only so much you can make in one go.
Enjoy! – Nagi x
Watch how to make it
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Mie Goreng (Mee Goreng)
Ingredients
Noodles - use ONE (Note 1):
- 3 instant noodle cakes (I use this)
- 250g/8oz fresh egg noodles , thin to medium
- 150g / 5oz dried egg noodles , thin to medium
Sauce:
- 2 tbsp kecap manis (or dark sweet soy sauce) (Note 2)
- 2 tsp light soy sauce (or normal soy, Note 3)
- 2 tsp dark soy sauce , or more light soy sauce (Note 3)
- 1 tbsp oyster sauce (Note 4)
- 2 tbsp ketchup (yes really!)
- 1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
- 2 tsp sesame oil
Stir Fried Noodles:
- 2 tbsp vegetable oil
- 2 eggs , lightly whisked
- 3 garlic cloves , finely chopped
- 120g/4oz chicken breast or thigh , sliced thinly into small bite size pieces
- 100g/3.5oz prawns/shrimp , raw, peeled and deveined (smaller are better)
- 2 cups cabbage , finely sliced (any green or white cabbage)
- 1 cup beansprouts
- 3 green onions , cut into 5cm/2" lengths (green and white part)
Instructions
- Mix the Sauce in a bowl.
- Prepare noodles per packet directions just before cooking.
Egg Ribbons:
- Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).
- Slide onto cutting board, roll up into loose "wrap". Slice into 1cm/ 1/3" thick pieces - you now have egg ribbons!
Cooking:
- Heat remaining 1 tbsp oil in same skillet over HIGH heat.
- Add garlic and chicken, cook until half surface turns white.
- Add prawns and cook for 1 minute until chicken is mostly cooked.
- Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
- Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit.
- Toss through egg ribbons and serve immediately!
Recipe Notes:
Nutrition Information:
Your Noodle Life
Life of Dozer
My lovely new neighbours left some fresh bread by my front door – and Dozer was quick to check it out, thinking it was for HIM!!!
Paws off Dozer, that’s for ME!
Hi Rachael, I love these noodles too, but just wanted to give you a word of caution….. if you look at Nagi’s nutritional information, you’ll see that they contain almost your total daily allowance of both sodium and saturated fat. Perhaps not the best choice for young children. I hope my comment won’t offend you.💕
Not as tasty as what we had in Indonasia for sure, lacking in taste … have had better recipes .
Can’t believe I haven’t tried this recipe sooner! Absolute favourite, so tasty and so full of sneaky veg. 2 year had 3 servings. Definitely putting this in the regular meal rotation
Hi Rachael, I love these noodles too, but just wanted to give you a word of caution….. if you look at Nagi’s nutritional information, you’ll see that they contain almost your total daily allowance of both sodium and saturated fat. Perhaps not the best choice for young children. I hope my comment won’t offend you.💕
This was tasty! Loved the sauce and the crunch of the vegetables, and having the spring onion in stalk form (longer pieces) was wonderful.
Made a few tweaks:
– used vegan chicken instead of real chicken
– added 2 cups of fresh spinach to have more green
Made this for the first time tonight- absolutely delicious, everyone loved it! In the future I will halve the sesame oil as I find it strong, obviously this is a personal preference 🙂
Another winner Nagi. Thank you for all of your wonderful recipes xx
Forgot to add the 5 stars
I’m kind of a fussy foodie that loves to cook. I had tasted a store bought version of this and figured from scratch had to be better. Glad I tried this recipe. It is very good and now in my recipe book.
We just love this recipe.So taste and once prep is done takes no time to cook.Thanks Nagi.
Yum! Yum! Yum! Easy and oh so tasty! Perfect amount of savory. I’ve added this dish to my regular rotation!
Another keeper this one! Thumbs up from my husband and daughter and of course, me too. I skipped the chilli factor since we aren’t big fan it still turned out really good. Thank you!
I just love you…your recipes are amazing and mostly simplified. Your enthusiasm, energy and creativeness is what makes your site exciting. Also love your dog Dozer and how you include him. ❤️
Hi Nagi, made this and added extra chilies and some tofu. My wife and I scoffed the lot after a hard days work.
Excellent.
Hi Nagi
I love this recipe. IS there something else I can use instead of cabbage. it is a no go in my house.
Made this for dinner tonight. So good! But I only had 2 noodle cakes and can’t see adding a 3rd. I also didn’t have bean sprouts and I did miss them. So when I make this again I will have them for sure. The sauce was delicious. I enjoyed this so much!
Hi Nagi. I have a question. Can I use ketjap manis instead of kecap manis? I see that the consistency is different and my rice/noodles become soggy in the end. Please suggest me what to do.
Greetings from Germany.
To avoid overcooking the noodles which makes them soggy, once they are cooked I rinse them with cold water to stop them from continuing to cook. They heat up quickly when you add them back to the pan.
This tastes like the famous Indomie Mee Goreng 2min noodle. Love this recipe.
I love indomie mee goreng instant noddles. I tried this today less the chicken and prawns. Just added green onions and eggs, still turned out great. Thanks, Nagi. Your humble fan from the Philippines ❤️
Love all your recipes
Love all your recipes….Thank you
I never really review recipes but this was so amazing I have to! I followed the recipe exactly except a couple of changes due to what I had on hand:
1. For the veges I used 2 bok choy and 1 thinly sliced carrot. Added the carrot when it says to add the prawns and the bok choy when it said to add cabbage.
2. I used a 400g pork fillet (one of those long ugly bits) thinly sliced instead of chicken/prawn.
3. Used 4tsp of normal soy instead of light and dark.
Also instead of the egg ribbons I put a whole fried egg on top of each bowl which I much prefer but that’s a matter of taste 🙂
It served 2 adults and 2 kids and was such a terrific recipe, I can’t believe how quick and easy it was!! Will definitely be a regular in our house.