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&#x27;s pretty fully loaded! They&#x27;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!)

Mie Goreng (Mee Goreng)

instant noodle cakes ((I use this))

egg noodles (, thin to medium)

tbsp kecap manis ((or dark sweet soy sauce) (Note 2))

tsp light soy sauce ((or normal soy, Note 3))

tsp dark soy sauce (,

tbsp oyster sauce ((Note 4))

tbsp ketchup ((yes really!))

tsp sambal oelak, chilli paste

tsp sesame oil

vegetable oil

eggs (, lightly whisked)

garlic (, finely chopped)

chicken breast

100 grams/3.5 ounces prawns/shrimp (, raw, peeled and deveined (smaller are better))

cabbage (, finely sliced (any green or white cabbage))

beansprouts

green onions

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!

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!

Cooking:

mie goreng (mee goreng)

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 2

Cost: $25.07 /serving

Author : Nagi

Ingredients

Instructions

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