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
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Paws off Dozer, that’s for ME!
Joan Anton says
I’m wondering about adding fresh cut up pineapple to this along with pork instead of chicken and shrimp because it sounds like it’s a spicy sweet noodle sauce! Nagi what do you think!!!
Nagi says
Yes you could definitely do that! Enjoy Joan! N x
Dianna says
Hi Nagi, what are instant noodle cakes? The link you provided next to the ingredient does not work so I am unable to see what you are talking about.
Nagi says
Hi Dianna, I talk about the noodles in the recipe notes 🙂 N x
Emz says
The best recipe of mee goreng I cook for my boss
They like it and they say very nice
Thanks for sharing ur recipe
Jan Dudley says
This was by far the best meal I’ve cooked.The sauce was amazing.All in all another success on a plate.One I will be proud to cook for my friends xx
Sammy Lee says
This was so quick and yummy. I used tofu instead of meat but it was still so good. My husband couldn’t stop singing his praises of my cooking. Thanks so much Nagi.
Nagi says
That’s great Sammy! N x
Tracey says
Thanks Nagi….super quick and super delicious
Cheryl Spencer says
Hi, Can you suggest what would go as a side dish for Mie Goreng. Loving all your recipes.
Nagi says
Hi Cheryl, if you read the blog post you’ll see a heading with recipes to serve along side this dish – N x
Charlotte says
Just made this for a second time in a week. Delicious! I doubled the recipe as my partner has a big appetite. He’s now going back for seconds!
Nagi says
Excellent Charlotte, that’s great to hear! N x
Aida Engel says
Very yummy! Just had it for lunch. My fussy daughter loves it so much, she had 3 servings and asked me to cook for dinner again. Thank you for the recipe.
Nagi says
She has great taste Aida, that’s fantastic!!! N x
Sandy Freeman says
Absolutely yummy. I was so proud of myself. Thank you for this recipe. I love your website and its my go to for all recipes
Jol says
Hi! I have to use what i have on my fridge during this quarantine so hard to complete the ingredients.
Can i use green bell pepper instead of beansprout? I don’t have chicken meat can i use pork? And omit the chili paste bec i also dont have but the rest i have 😬😬😬 Thank you ❤️😋
Nagi says
Hi Jol – It’s super versatile so of course you can change up the protein and veg – Enjoy!! N x
Melanie says
Delicious!
Nagi says
I’m so glad you enjoyed it Melanie! N x
greg k says
OMG. Week 5 of quarantine. So good I made it twice. Only had shrimp (okay, I do have chicken in the deep freeze, but it takes a lot longer to thaw). The wonderful caramelized taste of ABC brand Kejap Manis makes this dish. Used a mix of Napa and bean sprouts the 1st time. 2nd time the rest of the mung bean sprouts needed to be used (yeah, I grow my own). Some bashed up peanuts seem to have fallen into the 2nd batch. This is a great dish to use whatever is in the fridge and the spicing is easy for western tastes to enjoy. (unlike my forays into Hunan and Sichuan dishes…) Some julienned red bell pepper and serranos also donated their lives for color and heat.
Nagi says
Sounds like you nailed it Greg!! N x
Annette says
Amazing. Yet again you have taught me a winner dinner!
Hilary says
Oh wow we loved this dish.
Used pak choy & thin slices of red pepper. Made a fantastic lunch. Thank you once again.😊
Rebecca says
OMG this is the best Noodle dish I have ever had, thanks Nagi.
The only change I made was that I used Hokkien Noodles as I felt like thicker noodles.
Family loved it, will definitely make again.
Clearly there will be no need for take away Noodles 😊
Maryanna says
So made double because I’m a piggie and love your ramen noodle dishes so expected the same but this definitely made much more so next time will stick to original serving as per your recipe. Absolutely relish! Used instant noodles and added a carrot, simple and so tasty!!
Nagi says
I’m so happy you loved it Maryanna!! N x
sherry says
Oh my Nagi, this was such a tasty dish, we loved it. I ordered the Kecap Manis on line because none of the local shops stocked it. I think it’s an essential ingredient in this recipe. The instant noodle cakes work so well. We’ll definitely be making your Mie Goreng again.
Ellie says
Easy to follow directions. Very tasty. Loved it. I had to make the sweet soy sauce. Just brown sugar with soy sauce and melted in a sauce pan.
Nagi says
Now that is dedication Ellie! I’m so glad it was worth it 🙂
Lyn says
I made this last night and it was simply delicious. Thanks for an easy recipe with yummy flavors.
Nagi says
You’re so welcome Lyn!
Emma Sartin says
Is there any way to make the Indonesian noodle recipe gluten free (dark soy sauce and Kecap sauce)?
Nagi says
Hi Emma, I would use rice noodles and gluten free sauces if you can find them – N x
Zarina says
Thank you Ms Nagi for the wonderful and easy to follow recipes. Honestly im a newbie in the kitchen and a newly wed too. My friend recommended me your website and you just gave me the courage to cook for ny partner. He dont believe i cant cook before. And the mee goreng? Its delicious and i cant believe Ive managed to cook it. ❤️