Authentic Indonesian Mie Goreng Recipe with Step-by-Step Guide

Introduction

Have you ever found yourself craving that perfect blend of sweet, savory, and spicy flavors that seem to dance on your taste buds? Well, I certainly have, and there’s nothing quite like a plate of authentic Mie Goreng to satisfy that craving! As someone who’s spent years perfecting this classic Indonesian fried noodle dish, I’m thrilled to share my tried-and-tested recipe with you today.

Mie Goreng, which literally translates to “fried noodles” in Indonesian, is much more than just a simple stir-fry. It’s a beloved street food staple across Indonesia that has made its way into homes worldwide. What makes this dish truly special is its complex flavor profile—sweet, savory, spicy, and umami all in one delicious bite. The best part? Once you’ve gathered all your ingredients, it comes together in less than 15 minutes!

In today’s guide, I’ll walk you through creating restaurant-quality Mie Goreng right in your own kitchen. We’ll explore everything from selecting the right noodles to achieving that perfect balance of flavors that makes this dish irresistible. Whether you’re a seasoned cook or just starting your culinary adventure, this recipe is accessible, adaptable, and absolutely mouthwatering.

What is Mie Goreng?

Before we dive into the cooking process, let’s take a moment to understand this iconic Indonesian dish better:

• Mie – The Indonesian word for noodles
• Goreng – Meaning “fried” in Indonesian
• Origin – A beloved street food dish from Indonesia that has variations across Southeast Asia
• Characteristics – Stir-fried egg noodles with a sweet-savory sauce, protein, and vegetables

Mie Goreng stands apart from other Asian noodle dishes through its unique combination of kecap manis (sweet soy sauce), sambal (chili paste), and a mix of proteins that typically includes both chicken and shrimp. The dish often features a sunny-side-up egg on top, which adds richness when its runny yolk mixes with the noodles.

Key Ingredients Explained

What makes Mie Goreng special is its blend of ingredients that create a symphony of flavors. Here’s a breakdown of the essential components:

Noodles : Yellow wheat noodles are traditional for this dish. Look for “mie telur” (egg noodles) in Asian markets, but in a pinch, you can substitute with Hokkien noodles, ramen, or even spaghetti.

Kecap Manis : This sweet soy sauce is the backbone of Mie Goreng’s flavor. It’s thicker and sweeter than regular soy sauce due to the addition of palm sugar. If you can’t find it, you can make a quick substitute by simmering 1/4 cup soy sauce with 1/4 cup brown sugar until thickened.

Sambal Oelek : This Indonesian chili paste adds the perfect kick of heat. Adjust according to your spice preference or substitute with sriracha if needed.

Shallots : Both fresh and fried shallots are used—fresh ones go into the stir-fry while the crispy fried ones are sprinkled on top for texture.

Proteins : Traditionally includes both chicken and shrimp, but feel free to use just one or substitute with tofu for a vegetarian version.

Vegetables : Cabbage, bean sprouts, and green onions are classic, but this dish is versatile enough to accommodate whatever veggies you have on hand.

Complete Ingredients List

Here’s everything you’ll need to make authentic Mie Goreng for 4 servings:

Equipment Needed

This is a quick-cooking dish, so having everything ready and accessible is crucial:

• Large wok or deep skillet
• Wooden spatula or wok tool
• Small bowls for prepped ingredients
• Strainer for noodles
• Cutting board and sharp knife
• Measuring spoons
• Small whisk for sauce

Preparation Steps

Step 1: Prepare the Noodles

If using dried noodles, cook according to package instructions but undercook them slightly (about 1 minute less than recommended). They’ll finish cooking in the wok. Rinse under cold water to stop the cooking process, drain well, and toss with a teaspoon of oil to prevent sticking.

For fresh noodles, simply loosen them and separate the strands.

Step 2: Make the Sauce

In a small bowl, combine:

• 3 tablespoons kecap manis
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1-2 tablespoons sambal oelek (adjust to your spice preference)

Whisk together until well combined and set aside.

Step 3: Prepare the Proteins

1. Cut chicken thighs into small, bite-sized pieces
2. Clean and devein shrimp if not already done
3. Beat 2 eggs in a small bowl for later use in the stir-fry

Step 4: Prep the Vegetables

1. Shred cabbage
2. Julienne carrots
3. Trim bean sprouts if needed
4. Slice green onions, separating whites and greens
5. Mince garlic and slice shallots

Cooking Method

Now that everything is prepped, it’s time to cook! Mie Goreng comes together quickly, so keep all ingredients within reach.

Step 1: Cook the Proteins

1. Heat 1 tablespoon of oil in your wok over high heat until shimmering
2. Add chicken pieces and stir-fry for 2-3 minutes until nearly cooked through
3. Add shrimp and cook for another 1-2 minutes until they turn pink
4. Push proteins to one side of the wok

Step 2: Cook the Aromatics and Eggs

1. Add another tablespoon of oil to the empty side of the wok
2. Add minced garlic, sliced shallots, and white parts of green onions
3. Stir-fry for 30 seconds until fragrant
4. Pour the beaten eggs into the wok and scramble lightly
5. Mix everything together once eggs are partially set

Step 3: Add Vegetables

1. Add shredded cabbage, julienned carrots, and bean sprouts
2. Stir-fry for 1-2 minutes until vegetables begin to soften but remain crisp

Step 4: Add Noodles and Sauce

1. Add the prepared noodles to the wok
2. Pour the sauce mixture over the noodles
3. Use two spatulas or a tossing motion to ensure noodles are evenly coated
4. Stir-fry for 2-3 minutes until everything is well combined and heated through

Step 5: Final Touches

1. Add the green parts of the green onions
2. Give everything a final toss
3. Taste and adjust seasoning if needed

Step 6: Prepare Topping Eggs (Optional but Traditional)

1. In a separate pan, fry 2 eggs sunny-side up until whites are set but yolks remain runny
2. You’ll place one on top of each serving

Serving Suggestions

For an authentic Indonesian experience, serve your Mie Goreng with:

1. A sunny-side-up egg on top
2. A generous sprinkle of fried shallots
3. Fresh lime wedges on the side
4. A small dish of additional sambal for those who like extra heat
5. Garnish with fresh cilantro

Traditional accompaniments include:

• Acar (Indonesian pickled vegetables)
• Kerupuk (Indonesian prawn crackers)
• Fresh cucumber slices
• Iced tea with lemon

Tips for Perfect Mie Goreng

• High Heat is Key: Maintain a high flame throughout cooking to get that authentic “wok hei” smoky flavor
• Don’t Overcook the Noodles: They should retain a slight chew
• Prep Everything Before Starting: Once you begin cooking, the process moves quickly
• Be Generous with Aromatics: Garlic, shallots, and green onions form the flavor foundation
• Balance is Everything: The perfect Mie Goreng balances sweet, savory, spicy, and umami
• Don’t Skimp on Kecap Manis: This sweet soy sauce is what gives Mie Goreng its distinctive flavor

Nutritional Information

For those who are nutrition-conscious, here’s a breakdown per serving (without the sunny-side-up egg topping):

Variations to Try

Mie Goreng is incredibly versatile. Here are some popular variations:

Mie Goreng Jawa (Javanese Fried Noodles) : Incorporates more sweet spices like cinnamon and star anise for a deeper flavor profile.

Vegetarian Mie Goreng : Skip the animal proteins and add tofu or tempeh. Include more vegetables like bell peppers, broccoli, and mushrooms.

Seafood Mie Goreng : Use a mix of seafood like squid, fish, and mussels instead of chicken.

Spicy Mie Goreng : Double the sambal oelek and add sliced bird’s eye chilies for a fiery version.

Mie Goreng with Rendang : Serve with a side of beef rendang for a truly special meal.

Storing and Reheating

While Mie Goreng is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat:

1. Add a splash of water to keep the noodles from drying out
2. Heat in a wok or skillet over medium heat until thoroughly warm
3. Alternatively, microwave for 1-2 minutes, stirring halfway through

Avoid freezing Mie Goreng as the noodles’ texture will deteriorate significantly.

Common Mistakes to Avoid

• Using the Wrong Noodles: Avoid Italian pasta if possible; the texture isn’t quite right
• Skipping Kecap Manis: This ingredient is non-negotiable for authentic flavor
• Cooking on Low Heat: You’ll miss out on the characteristic smoky aroma
• Overcrowding the Wok: Cook in batches if necessary to maintain high heat
• Not Separating Components: Different ingredients require different cooking times
• Too Much Sauce: The noodles should be coated, not swimming in sauce

Frequently Asked Questions

Q: Can I make Mie Goreng vegetarian? Yes, absolutely! Replace the chicken and shrimp with tofu, tempeh, or additional vegetables. Just make sure to check that your oyster sauce is vegetarian (mushroom-based) or substitute with vegetarian stir-fry sauce.

Q: I can’t find kecap manis. What can I use instead? You can make a quick substitute by combining 1/4 cup regular soy sauce with 1/4 cup brown sugar in a small saucepan. Simmer over medium heat until the mixture thickens to a syrup-like consistency (about 5 minutes).

Q: How spicy is traditional Mie Goreng? Authentic Mie Goreng typically has a moderate level of spice. However, the beauty of making it at home is that you can adjust the heat to your preference by varying the amount of sambal oelek.

Q: Can I prepare any components ahead of time? Yes! You can prepare the sauce, chop the vegetables, and prep the proteins a day in advance. Store everything separately in the refrigerator. The noodles should be cooked just before stir-frying.

Q: What if I don’t have a wok? While a wok is ideal for the high-heat stir-frying that gives Mie Goreng its characteristic flavor, a large skillet will work in a pinch. Just make sure it’s wide enough to toss the ingredients without spilling.

Q: Can I use different vegetables than those listed? Absolutely! Mie Goreng is very adaptable. Bell peppers, bok choy, snow peas, mushrooms, and broccoli all work well. Just remember to add firmer vegetables earlier in the cooking process.

Q: Is this dish very different from Chinese lo mein or chow mein? Yes, while they all involve stir-fried noodles, Mie Goreng is distinguished by its use of kecap manis (sweet soy sauce) and sambal, giving it a distinctively Indonesian sweet-spicy-savory profile that’s different from Chinese noodle dishes.

A Personal Note

I first encountered Mie Goreng during a trip to Bali years ago, where I found myself returning to the same street food vendor three days in a row just to satisfy my craving for this incredible dish. The vendor noticed my enthusiasm and graciously shared some of his techniques, which I’ve incorporated into this recipe.

What I love most about Mie Goreng is how it manages to be both comforting and exciting at the same time. The familiar warmth of stir-fried noodles paired with the complex interplay of sweet, savory, and spicy elements makes it a dish I turn to again and again, both for quick weeknight dinners and weekend gatherings with friends.

I hope this recipe brings a taste of Indonesia into your kitchen and becomes a favorite in your cooking repertoire as it has in mine. Remember, cooking is as much about the journey as the destination, so have fun with the process and don’t hesitate to make this recipe your own!

Happy cooking and selamat makan (enjoy your meal)!