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Brief Overview
Mie Goreng is a dish many in Indonesia grow up eating, but it never loses its appeal. Stir fried yellow noodles coated in sweet soy sauce, mixed with vegetables, egg, and protein, make for a dish that’s both everyday comfort and late night indulgence. It’s quick, filling, and full of flavour.
From street vendors in Jakarta to roadside stalls in Surabaya, Mie Goreng feels right at home wherever it’s served. Its beauty lies in its flexibility. Whether dressed up with prawns or kept simple with fried egg, it never tries to be anything more than satisfying and familiar.
What Is Mie Goreng?
Mie Goreng means fried noodles. The noodles are pre-boiled, then tossed in a hot wok with garlic, shallots, soy sauces, vegetables, and a choice of proteins like chicken, prawns, tofu, or egg. It’s often finished with a dash of chilli and a squeeze of lime.
The result is a plate that’s rich, sweet, savoury, and sometimes spicy. Street versions are often cooked fast over high heat, giving a smoky edge known as “wok hei”. Others are home cooked with more sauce and softer texture. Both styles deliver big, comforting flavour.
Ingredients and Taste
The heart of Mie Goreng is the noodle itself, typically yellow egg noodles with a springy bite. They’re coated in a mix of regular soy sauce and kecap manis, a thick, sweet soy sauce that caramelises slightly as it fries. It’s what gives the dish its dark, glossy look.
Garlic and shallots form the flavour base, while additions like cabbage, carrot, and bean sprouts bring texture and colour. Eggs are scrambled in or fried on top, and proteins like tempeh, chicken, or shrimp make it more filling. The taste is a layered blend of savoury, sweet, and umami.
Some versions are spicy, others mild. Sambal can be added on the side for extra kick. While optional garnishes like crispy shallots, pickles, or prawn crackers add flair, the dish stands well on its own. It’s simple, bold, and built for comfort.
A Taste of History
Mie Goreng traces its roots back to Chinese Indonesian kitchens. Inspired by Chinese chow mein, it was adapted using local ingredients and Muslim friendly substitutions. Pork disappeared, kecap manis took centre stage, and the dish began to take on a life of its own.
Over time, it became one of Indonesia’s most recognised street foods. Cheap, fast, and endlessly adaptable, Mie Goreng became the answer to a quick meal at home, on the go, or at a night market. Its ingredients vary by island, but the spirit remains unchanged.
Today, you’ll find instant versions in grocery stores around the world, but nothing compares to the smoky, freshly fried kind served from a wok. Whether made for one at home or dished out from a busy roadside cart, Mie Goreng remains a loyal part of Indonesia’s food identity.
How to make Mie Goreng
Mie Goreng is Indonesia’s beloved fried noodle dish, known for its balance of sweet, savoury, and umami flavours. Made with egg noodles, a rich spice paste, vegetables, and optional proteins, it’s quick to prepare and deeply satisfying. Use a hot wok for best results and work in batches if needed for even cooking. See the recipe card at the bottom for printable directions
Ingredients
For the noodles
- 400g fresh yellow egg noodles or dried instant noodles (cooked and drained)
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp shrimp paste (terasi), toasted
- 1 tsp white pepper
- 1 tbsp palm sugar or brown sugar
For the spice paste (Bumbu Halus)
- 6 shallots
- 4 garlic cloves
- 3 red chillies (mild or hot to taste)
- 2 candlenuts
- 1 tsp salt
For the stir fry
- 200g chicken thigh or prawns (sliced or peeled, optional)
- 100g cabbage (thinly sliced)
- 1 carrot (julienned)
- 2 spring onions (cut into 4cm pieces)
- 2 eggs
- 3 tbsp cooking oil
For serving
- Fried shallots
- Fresh cucumber slices
- Lime wedges
- Sambal (optional)
Cooking Instructions
Step 1: Prepare the spice paste
To begin, blend shallots, garlic, chillies, candlenuts, and salt into a smooth paste. If needed, add a splash of oil or water to help the blending process. Move on to preparing your stir fry components.
Step 2: Parboil and drain the noodles
If using dried noodles, cook them in boiling water according to the package instructions until just tender. Rinse under cold water and drain thoroughly. Set aside and proceed to sautéing.
Step 3: Sauté the spice paste
Heat 2 tablespoons of oil in a wok over medium heat. Add the spice paste and shrimp paste. Sauté until fragrant and slightly caramelised, around 3 to 5 minutes. Prepare to cook protein next.
Step 4: Cook the protein
Add chicken or prawns to the wok and stir fry until cooked through. Ensure meat is seared well for deeper flavour. Transition to vegetables.
Step 5: Add vegetables
Toss in the cabbage and carrot. Stir fry for 2–3 minutes until slightly wilted but still crisp. Move to push contents to one side of the wok.
Step 6: Scramble the eggs
Push the mixture aside and add the remaining oil to the empty space. Crack in the eggs and scramble until just set. Mix back into the rest of the wok. Transition to combining sauces.
Step 7: Add sauces and seasonings
Pour in sweet soy sauce, light soy sauce, oyster sauce, palm sugar, and white pepper. Mix everything together until the seasoning is evenly distributed and starts to caramelise slightly. Now add noodles.
Step 8: Toss in the noodles
Add the prepared noodles to the wok and toss thoroughly. Mix with the sauce and vegetables, using tongs or chopsticks to coat evenly. Add spring onions last and stir briefly.
Step 9: Check seasoning
Taste and adjust salt, soy, or sweetness to preference. Stir well to blend all components and let noodles absorb the seasoning fully. Prepare to plate.
Final Step: Serve and garnish
Plate the Mie Goreng and top with fried shallots. Serve with fresh cucumber slices, lime wedges, and sambal if desired. Presentation tip: A sunny side egg on top is a popular street style finishing touch.
Variations and substitutions
- Replace chicken with tofu or tempeh for a vegetarian version.
- Swap cabbage for bean sprouts or green beans if preferred.
- Use kecap manis generously but balance with acidity or heat via lime or sambal.
Cooking Tips for Perfect Mie Goreng
- Use a wok or large non-stick pan with high heat for authentic smoky flavour.
- Always prep and measure ingredients beforehand for a seamless stir fry.
- Cook in batches if doubling to avoid steaming rather than frying the noodles.
- Toast the shrimp paste for depth of flavour before blending.
Indonesian Mie Goreng (Fried Noodles)
Ingredients
For the noodles
- 400 g fresh yellow egg noodles or dried instant noodles cooked and drained
- 2 tbsp sweet soy sauce kecap manis
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp shrimp paste terasi, toasted
- 1 tsp white pepper
- 1 tbsp palm sugar or brown sugar
For the spice paste (Bumbu Halus)
- 6 shallots
- 4 garlic cloves
- 3 red chillies mild or hot to taste
- 2 candlenuts
- 1 tsp salt
For the stir fry
- 200 g chicken thigh or prawns sliced or peeled, optional
- 100 g cabbage thinly sliced
- 1 carrot julienned
- 2 spring onions cut into 4cm pieces
- 2 eggs
- 3 tbsp cooking oil
For serving
- Fried shallots
- Fresh cucumber slices
- Lime wedges
- Sambal optional
Instructions
- To begin, blend shallots, garlic, chillies, candlenuts, and salt into a smooth paste. If needed, add a splash of oil or water to help the blending process. Move on to preparing your stir fry components.
- If using dried noodles, cook them in boiling water according to the package instructions until just tender. Rinse under cold water and drain thoroughly. Set aside and proceed to sautéing.
- Heat 2 tablespoons of oil in a wok over medium heat. Add the spice paste and shrimp paste. Sauté until fragrant and slightly caramelised, around 3 to 5 minutes. Prepare to cook protein next.
- Add chicken or prawns to the wok and stir fry until cooked through. Ensure meat is seared well for deeper flavour. Transition to vegetables.
- Toss in the cabbage and carrot. Stir fry for 2–3 minutes until slightly wilted but still crisp. Move to push contents to one side of the wok.
- Push the mixture aside and add the remaining oil to the empty space. Crack in the eggs and scramble until just set. Mix back into the rest of the wok. Transition to combining sauces.
- Pour in sweet soy sauce, light soy sauce, oyster sauce, palm sugar, and white pepper. Mix everything together until the seasoning is evenly distributed and starts to caramelise slightly. Now add noodles.
- Add the prepared noodles to the wok and toss thoroughly. Mix with the sauce and vegetables, using tongs or chopsticks to coat evenly. Add spring onions last and stir briefly.
- Taste and adjust salt, soy, or sweetness to preference. Stir well to blend all components and let noodles absorb the seasoning fully. Prepare to plate.
- Plate the Mie Goreng and top with fried shallots. Serve with fresh cucumber slices, lime wedges, and sambal if desired. Presentation tip: A sunny side egg on top is a popular street style finishing touch.
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