This vibrant Indonesian stir-fried noodle dish is a beloved street food that combines springy egg noodles with a savory-sweet sauce, crispy fried shallots, and your choice of protein. With its perfect balance of tangy, spicy, and umami flavors, Mie Goreng is quick to prepare yet delivers restaurant-quality results that will transport your taste buds straight to the bustling night markets of Jakarta.
⏱️30 min
📊Easy
👥4 servings
🍽️Main
quickfamilybudget-friendlyspicy
Ingredients
500 gegg noodles
400 gchicken breast or shrimp
60 mlvegetable oil
6 piecesgarlic cloves, minced
4 piecesshallots, thinly sliced
4 tbspsoy sauce
3 tbspsweet soy sauce (kecap manis)
2 tbspfresh lime juice
2 piecesbird's eye chilies, sliced
200 gcabbage, shredded
1 piececarrots, julienned
2 pieceseggs
50 gcrispy fried shallots
30 gfresh cilantro, chopped
0.5 tspwhite pepper
Instructions
1COOK THE NOODLES: Bring a large pot of water to a boil and cook the egg noodles according to package directions, typically 4-5 minutes, until they are al dente and slightly firm to the bite. Drain the noodles thoroughly in a colander and set aside. Toss the drained noodles with a light coating of oil to prevent them from sticking together.
2PREPARE THE PROTEIN: If using chicken, cut it into small bite-sized cubes about 1 cm in size for even cooking. If using shrimp, peel and devein them, leaving the tails on for presentation. Pat the protein dry with paper towels to ensure proper browning when cooked, which will take 3-4 minutes for chicken or 2-3 minutes for shrimp until cooked through.
3MAKE THE SAUCE: In a small bowl, whisk together the soy sauce, sweet soy sauce (kecap manis), fresh lime juice, minced garlic, and sliced bird's eye chilies to create a fragrant and balanced sauce. Taste and adjust the seasoning, adding more lime juice for brightness or soy sauce for saltiness. This sauce is the soul of your Mie Goreng, so ensure it has a pleasant sweet-spicy-salty harmony.
4FRY THE AROMATICS: Heat 3 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the sliced shallots and fry for 2-3 minutes, stirring occasionally, until they are golden brown and fragrant, then transfer them to a paper towel-lined plate to crisp up further. Set aside about half for garnish, keeping the rest in the wok for the final stir-fry.
5COOK THE PROTEIN AND VEGETABLES: In the same wok with the remaining oil, add the chicken or shrimp and cook for 3-4 minutes until nearly cooked through, then push to the side. Add the julienned carrots and shredded cabbage, stir-frying for 2-3 minutes until they begin to soften but retain a slight crunch. Create a space in the center and crack both eggs directly into the wok, scrambling them for 1-2 minutes, then mix everything together.
6COMBINE AND FINISH: Add the cooked noodles to the wok along with the prepared sauce, tossing everything vigorously for 2-3 minutes over high heat until the noodles are well-coated and heated through. The noodles should be glossy and infused with the sauce flavors. Sprinkle with white pepper, fresh cilantro, and the reserved fried shallots just before serving for maximum crunch and aroma, and serve immediately while hot with lime wedges on the side for individual seasoning.