• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Soups
    • One Pot
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Party✨
  • Collections
  • About
    • Me
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Noodles

Mie Goreng (Mee Goreng – Indonesian noodles)

By:Nagi
Published:26 Feb '20Updated:27 Feb '20
108 Comments
Recipe v Video v Dozer v

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!

Close up of Mie Goreng in a bowl, ready to be eaten

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).

Mie Goreng in a skillet, fresh off the stove

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!

Ingredients in Mie Goreng

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.

Sauce for Mie Goreng

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!

Noodles for Mie Goreng

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.

How to make Mie Goreng

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.

Close up of Mie Goreng with chicken and shrimp/prawns

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.

Close up of Smashed Cucumbers in a rustic bowl, ready to be served
Smashed Cucumber Salad
Asian Slaw in a salad bowl with Asian Dressing, ready to be served
Asian Slaw – healthy, crunchy Asian Cabbage Salad
Overhead photo of Asian Side Salad, ready to be served
Asian Side Salad
Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com
Asian Sesame Dressing

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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Mie Goreng in a bowl, ready to be eaten

Mie Goreng (Mee Goreng)

Author: Nagi
Prep: 15 mins
Cook: 10 mins
Mains
Asian, Indonesian, Malaysian
5 from 33 votes
Servings2 - 3 people
Tap or hover to scale
Print
Recipe video above. These noodles tossed in a sticky savoury sweet sauce originates from Indonesia but is also popular in Malaysia. With chicken, prawns, vegetables and the signature egg ribbons, it's pretty fully loaded! They're commonly made by street vendors with instant noodles which give it the familiar crinkly noodle look, but feel free to use any noodles you want. (PS Ketchup is authentic!)

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:

1. Noodles - use any yellow / wheat noodles you want, not rice noodles. Instant noodles (like you get in ramen and Maggi Noodles packets) is actually quite commonly used across South East Asia! I love the crinkly look - it's familiar and authentic!
2. Kecap Manis - sweet, intense flavoured soy sauce. Syrupy consistency, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng - Fried Rice). Sold in Asian section at large supermarkets in Australia (Woolies, Coles). OR use Dark Sweet Soy Sauce (very similar).
3. Soy sauces - the dark soy sauce stains the noodles darker brown and has a more intense soy flavour than light soy sauce. Light soy adds saltiness to dishes but doesn't stain noodles. Can sub Dark Soy with more light soy or all purpose. DO NOT sub the light soy with more dark soy sauce - too intense!
4. Oyster Sauce - if you can't consume, sub with Vegetarian Mushroom "Oyster Sauce", now available at major supermarkets in Australia like Woolies.
5. Recipe source - Original source from a cookbook I borrowed from the library many years ago, unfortunately I can't remember the name!
6. Nutrition per serving. You can reduce by 50 cal per serving if you halve the oil, just be sure to use a very good non stick pan. If you skip the sesame oil, you'll reduce it by another 35 cal per serving.

Nutrition Information:

Calories: 696cal (35%)Carbohydrates: 73g (24%)Protein: 39g (78%)Fat: 27g (42%)Saturated Fat: 15g (94%)Cholesterol: 328mg (109%)Sodium: 2182mg (95%)Potassium: 634mg (18%)Fiber: 6g (25%)Sugar: 23g (26%)Vitamin A: 563IU (11%)Vitamin C: 42mg (51%)Calcium: 153mg (15%)Iron: 6mg (33%)
Keywords: indonesian noodles, Malaysian noodles, Mee Goreng, Mie Goreng
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Your Noodle Life

Close up of Lo Mein in a wok, ready to be served
Lo Mein Noodles
Chopsticks pulling up Pad See Ew
Pad See Ew (Thai Stir Fried Noodles)
Overhead photo of Singapore Noodles in a black bowl with chopsticks resting on the edge, ready to be eaten.
Singapore Noodles
Close up of Vermicelli Noodle Salad with cabbage, carrot, beansprouts, coriander, chilli with an Asian dressing
Vermicelli Noodle Salad
Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com
Chicken Stir Fry with Rice Noodles
Tossing Lo Mein noodles in a wok
Noodles

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!

Dozer the golden retriever Bowan Island bread - best sourdough in Australia!

Previous Post
Chicken Burrito
Next Post
Rogan Josh

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Thai Chicken Peanut Noodles in a bowl, ready to be eaten

12 Minute Thai Chicken Peanut Noodles (mince)

Chinese Noodle Soup in a white bowl, ready to be served

Chinese Noodle Soup

Bowl of spicy Sichuan Dan Dan Noodles, ready to be eaten

Dan Dan Noodles (Spicy Sichuan noodles)

More Noodles

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




108 Comments

  1. Pip says

    January 9, 2021 at 8:53 pm

    5 stars
    Loved this recipe. I used different veg and as a vegetarian I used tofu and egg instead of the meats. Next time I’d make extra sauce because I like my noodles saucy. Thank you for being such a reliable source of tasty, easy recipes which just have something extra xx

    Reply
  2. Fiona says

    January 8, 2021 at 3:22 pm

    5 stars
    Very happy with this recipe! I’m Indonesian and this is very close to my memory of my mom’s version when I was growing up. Using instant noodles (I used Indomie Goreng) definitely helped make it more authentic looking. I didn’t have cabbage so I subbed carrot and to the sauce I added white pepper & Thai chilli pepper for an extra kick. Delicious and a keeper!

    Reply
  3. Lola says

    January 7, 2021 at 3:31 pm

    5 stars
    I made this and it was delicious! Thank you for sharing your recipe👍

    Reply
  4. carrie says

    December 6, 2020 at 11:08 pm

    Filled my craving for mie goreng at home! Made veggie only version with carrot, green bean, mushroom, and crinkly egg noodles and it was delicious. Not exactly like eating it in a little warung, maybe because of the fresh veggies and missing krupuk!

    Reply
  5. Shali says

    December 1, 2020 at 9:35 pm

    5 stars
    Absolutely delicious and so easy to make!!

    Reply
  6. Coco says

    November 18, 2020 at 7:56 pm

    5 stars
    So tasty. Like all of Nagi’s recipes it has gone in the make again column.

    Reply
  7. DMarie says

    November 3, 2020 at 2:41 am

    5 stars
    Wow and I have all the ingredients; that rarely happens! I’ll be making this tonight! Thanks (again and again) for sharing! I truly enjoy your recipes!

    Reply
  8. colette says

    October 25, 2020 at 9:10 pm

    5 stars
    Another winner on my meal’s rotation. I have never thought to use instant noodles like this – thank you for all your hard work. I had leftovers for work lunch the next day and it was so yummy!

    Reply
  9. Grace says

    October 21, 2020 at 8:00 pm

    Hello Nagi, just wondering, do we need to add belacan on it?

    Reply
    • Nagi says

      October 22, 2020 at 10:03 am

      Hi Grace, no I don’t use it in this recipe – N x

      Reply
  10. Carmen Cilliers says

    October 15, 2020 at 7:50 pm

    Haven’t made this yet, will tonight but just want to say every recipe of yours that i have tried has been outstanding!

    Reply
    • Nagi says

      October 16, 2020 at 9:57 am

      Thanks so much Carmen – I hope you love it! N x

      Reply
    • Maurcheil Rogers says

      October 17, 2020 at 12:47 am

      5 stars
      I agree! Everything Nagi makes is soooo good!! Have everything except the sweet soy sauce but I’m getting ready to rectify that!

      Reply
  11. Stacey says

    October 1, 2020 at 9:03 am

    How can I make this in advance? I want to bring it over to my MILs for their family to try. Would you recommend cooking at home and bringing? Or bringing all the ingredients to make it there?

    Reply
    • Nagi says

      October 1, 2020 at 6:38 pm

      Hi Stacey, that’s totally up to you although these do reheat well 🙂 N x

      Reply
    • Maurcheil Rogers says

      October 17, 2020 at 12:52 am

      I think part of the fun of cooking is showing the next generation how easy some recipes can come together. So I would pack up all the ingredients and teach them how easy it really is . This also gets the rest of the family acquainted with some ingredients they may not know of and makes It so the don’t feel overwhelmed

      Reply
  12. Rita Wallace says

    September 14, 2020 at 4:04 pm

    Can we replace chicken by pork

    Reply
    • Nagi says

      September 15, 2020 at 4:31 pm

      Hi Rita, yes 100%! I’d love to know what you think once you try it! N x

      Reply
  13. Ellie says

    September 5, 2020 at 5:49 pm

    Do you have a cookbook Nagi? I always love your recipes, would be great to have them all in one place on the bench!

    Reply
    • Nagi says

      September 7, 2020 at 10:20 am

      I don’t just yet Ellie, but I do have one on the cards! N x

      Reply
  14. Emma says

    September 3, 2020 at 6:06 pm

    The Mei Goreng is absolutely delicious. So easy. I doubles the ingredients because I have teenage boys that eat a lot. One of the nicest meals I have cooked. Family loved it.

    Reply
  15. LANA BARTKUS says

    August 24, 2020 at 7:43 pm

    ABSOLUTELY WOW!! ….. This recipe was a winner with my partner and 2 boys. They all came back for seconds and it is now one of their top 10 favourites😁
    This dish was delectable to say the least, thank you Nagi for your fabulous recipes.
    Lana😀

    Reply
    • Nagi says

      August 25, 2020 at 11:37 am

      Wahoo!!! That’s the best compliment Lana!! N x

      Reply
  16. Lin says

    August 24, 2020 at 9:55 am

    I cooked up the nasi goreng last night and it was wonderful.
    Suggestion: mix the prawn paste with a little water so that it disperses better thru the mix.

    Reply
  17. Saskia says

    August 21, 2020 at 3:46 am

    5 stars
    Delicious!!!! Flavours are well balanced! Great for kids, the cabbage and beansprouts ‘disappear’. My son didn’t know he was eating a lot of veggies.

    Reply
  18. ash says

    August 15, 2020 at 6:54 pm

    This was delicious as well! Im working my way through this site and not one has been a failure, all keepers. Super excited to have some more easy noodle dishes too. Was always rotating between pad thai or satay so its awesome to have some more to add. Thank you so much

    Reply
  19. jackie oaff says

    August 8, 2020 at 6:45 pm

    5 stars
    Nagi, I am relatively new to this site and since covid I have been finding time to cook more, after many failures I found you. Everything I have cooked is wonderful, your hints helpful, and recipes a blessing. Thanks to you I have a happy hubby and a happy me xxx

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Developed by Zao © RecipeTin Eats 2021 · All Rights Reserved Back to Top