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!)
Cuisine: Asian, Indonesian, Malaysian
Keyword: indonesian noodles, Malaysian noodles, Mee Goreng, Mie Goreng
Servings: 2- 3 people
Noodles - use ONE (Note 1):
3instant noodle cakes(I use this)
250g/8ozfresh egg noodles, thin to medium
150g / 5ozdried egg noodles, thin to medium
2tbspkecap manis(or dark sweet soy sauce) (Note 2)
2tsplight soy sauce(or normal soy, Note 3)
2tspdark soy sauce, or more light soy sauce (Note 3)
1tbspoyster sauce(Note 4)
1tspsambal oelak, chilli paste or Sriracha(adjust spiciness to taste)
Stir Fried Noodles:
2eggs, lightly whisked
3garlic cloves, finely chopped
120g/4ozchicken breast or thigh, sliced thinly into small bite size pieces
100g/3.5ozprawns/shrimp, raw, peeled and deveined (smaller are better)
2cupscabbage, finely sliced (any green or white cabbage)
3green onions, cut into 5cm/2" lengths (green and white part)
Mix the Sauce in a bowl.
Prepare noodles per packet directions just before cooking.
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!
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!
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.