mie goreng

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 or Mee Goreng is an Indonesian Fried Noodle dish, that’s also commonly found in Malaysia and other parts of Southeast Asia. It has a thick, somewhat syrupy sweet sauce with a hint of spice. It’s commonly cooked with prawns, egg, and chicken, but fro this vegan version I use some strips of tempeh and plant-based “pork” but you can opt to use other protein of your choice, too!

This is a really simple, easy, and tasty noodle dish that you can easily prepare and mix with other vegetables of your choice.

Vegan Mie Goreng (Indonesian Fried Noodles)

dry instant ramen noodle

220 g fresh yellow wheat noodles

gluten-free rice ramen noodle cakes

g tempeh tofu

1.5 tbsp kecap manis or sweet soy sauce

tbsp vegetarian mushroom oyster sauce

tsp chili sauce

tsp dark soy sauce (optional

tbsp tomato ketchup

tbsp neutral oil

onion

garlic (minced)

tbsp kecap manis

200 g shredded cabbage (around 2.5 cups, see notes for other vegetable options!)

Sliced chili (optional)

You can use any kind of wheat or yellow noodles for this recipe, but I wouldn’t recommend using vermicelli or rice noodles. I used instant ramen noodles (that came without the sauce packets) and love these curly noodles for recipes like this.

Half-cook the noodles according to package instructions.

For the dry instant noodles I used, I simple boiled them in water until still very chewy (a hard bite is okay since it’ll still cook down when stir-frying later on).

I took them out of the water and drained them before running them through cold water to wash off extra starch. Then I added a small amount of oil to coat the noodles to prevent them from sticking and clumping together.

If using fresh noodles, you’ll need to boil these as well or follow the package instructions as needed.

Noodles

If using tofu, press your tofu to drain excess liquid. I like to wrap mine in a towel and place a weighted surface (such as a plate) on top to squeeze out extra water.

Slice the tofu/tempeh into thin 1/2-inch thick strips. I baked my tempeh at 350F for 10 minutes until lightly brown. You can also opt to just pan-fry these with some oil then set-aside to mix with the noodles later on.

For the plant-based “pork”, I simply thawed mine.

Protein

Simply mix all the ingredients together. Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

Sauce

Heat a large pan or wok over high heat.

Once hot, add in the oil.

Sauté the green onion, onion, and garlic for 1 to 2 minutes until tender and aromatic.

Move the onions and garlic to the side of the pan and then add in more oil (if needed) then add in the tempeh/tofu and plant-based meat.

Season with some kecap manis (see homemade recipe here) and then mix well. Cook for 2 minutes over medium high heat.

Add in the shredded cabbage. Cook the cabbage for 3 to 4 minutes over medium high heat until tender.

Add in the noodles to the pan.

Pour in the sauce.

Mix the noodles well and then cook for 2 to 3 minutes over medium high heat. Feel free to season with more kecap manis or chili sauce, if needed.

Taste the noodles and then turn off the heat if you’re happy with the taste and doneness of the noodles. Top with some sliced chili, if you&#039;d like. Enjoy these while freshly cooked and hot!

Stir-Fry

An easy, quick meal that can be made with just about any ingredients you have in the fridge. Upgrade your ramen noodle game in less than 15 minutes!

Shortcut Meal: Indonesian Fried Noodles (Mie Goreng)

ramen noodles

protein of choice ((chicken, tofu, asian meatballs, etc.))

garlic

shallot

tbsp Indonesian sweet soy sauce

cabbage

salt

tsp white pepper

1-3 thai chilis

Cut protein of choice into bite size pieces and stir fry in frying pan with a little oil. If using frozen Asian meatballs, boil meatballs first for 2-3 minutes or until tender. Then cut and stir fry for 3-5 minutes. These meatballs are precooked so you don’t have to worry about undercooking them. If using chicken, cut into small pieces, season with a little salt and stir fry until brown (about 4 minutes on each side). Set protein aside.

Boil ramen noodles according to package. Do not add any of seasoning packets. Drain and set aside.

Heat up 3 tbsp oil in frying pan or wok. Add garlic, shallots, cabbage and Thai chilis. Sauté until fragrant about 2 minutes.

Add cooked protein and noodles to wok or frying pan

Add sweet soy sauce, salt and white pepper. Mix using tongs or nonstick frying spatula until color is even throughout.

Best served hot topped with green onions, shrimp crackers , fried egg or sambal. Voilá, enjoy!

For the sauce, simply mix all the ingredients together (kecap manis, veg oyster sauce, chill sauce, dark soy sauce ketchup).Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

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Top 4 mie goreng recipes from across the web

The most viewed mie goreng recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mie Goreng (Mee Goreng)

Vegan Mie Goreng (Indonesian Fried ...

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Vegan Mie Goreng (Indonesian Fried ...

The most viewed mie goreng recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine