Name: Mie Goreng (Indonesian Stir-Fried Noodles) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indonesian
Ingredients: 10 oz fresh egg noodles; 3 tablespoons kecap manis; 2 tablespoons ketchup; 2 teaspoons dark soy sauce; 2 tablespoons oyster sauce; ½ teaspoon chicken bouillon powder; 1-2 teaspoons sambal oelek (more to taste); 2 teaspoons sesame oil; 2 eggs, whisked; 8 oz chicken thigh, thinly sliced into small pieces; 6 oz shrimp, peeled and deveined; ¼ teaspoon white pepper; ¼ teaspoon salt; 4 garlic cloves, minced; 1 shallot, minced; 2 cups napa cabbage, finely sliced; 1 cup bean sprouts; 3 stalks green onion, cut into 2 inch pieces; 2 tablespoons cooking oil (divided, for stir-frying)

Jump to Recipe· 4.1 from 80 reviews

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If you’ve ever craved something irresistibly savory, sweet, and a little spicy, then this Mie Goreng (Indonesian Stir-Fried Noodles) Recipe is exactly what you need in your kitchen rotation. It’s a vibrant dance of textures and bold flavors that come together beautifully in every bite. Fresh egg noodles stir-fried with succulent chicken, shrimp, crunchy vegetables, and a rich sauce made from kecap manis, oyster sauce, and sambal oelek make this dish feel like a warm hug straight from Indonesia. Easy to whip up yet utterly satisfying, this recipe will quickly become your go-to whenever you want a comforting meal that’s packed with character.

Ingredients You’ll Need

A close-up view of a black wok filled with cooked yellow noodles mixed with bright green leafy vegetables, light brown cooked pieces of chicken, pink shrimp, and white bean sprouts. A woman's hand is pouring a thick dark brown sauce from a clear glass bowl into the wok. Another woman's hand is holding wooden chopsticks on the left side, stirring the ingredients. The wok is placed on a light pink portable stove, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Mie Goreng (Indonesian Stir-Fried Noodles) Recipe shines because of its fresh, straightforward ingredients. Each one plays a key role: the noodles bring the perfect chew, the sauce layers sweet and salty depth, and the proteins and veggies add texture and freshness.

10 oz fresh egg noodles: The star base that soaks up all the delicious sauce while staying delightfully chewy.
3 tablespoons kecap manis: A sweet soy sauce that adds richness and a caramelized flavor.
2 tablespoons ketchup: Brings a subtle sweetness and tang to balance the savory notes.
2 teaspoons dark soy sauce: Adds deep umami and color without overpowering the dish.
2 tablespoons oyster sauce: Provides a savory, oceanic depth that complements the shrimp perfectly.
½ teaspoon chicken bouillon powder: Enhances the meaty taste and rounds out the flavor profile.
1-2 teaspoons sambal oelek: This chili paste adds a gentle heat that wakes up your taste buds.
2 teaspoons sesame oil: For a nutty aroma and silky finish.
2 eggs, whisked: Creates a silky texture and adds protein.
8 oz chicken thigh, thinly sliced: Tender, juicy bites of meat that carry the sauce beautifully.
6 oz shrimp, peeled and deveined: Brings subtle sweetness and a satisfying snap.
¼ teaspoon white pepper: A gentle peppery warmth without overpowering heat.
¼ teaspoon salt: Essential for enhancing all the flavors.
4 garlic cloves, minced: Pungent and fragrant, garlic is the secret to a soulful stir-fry.
1 shallot, minced: Adds a mild sweetness and complexity to the aromatic base.
2 cups napa cabbage, finely sliced: Crunchy and light, it balances the richer elements.
1 cup bean sprouts: Adds freshness and a pleasant crispness.
3 stalks green onion, cut into 2-inch pieces: Pungent and fresh for the final stir.

How to Make Mie Goreng (Indonesian Stir-Fried Noodles) Recipe

Step 1: Cook the Noodles

Start by bringing a large pot of water to a rolling boil. Add the fresh egg noodles and cook them just about 30 seconds — this quick blanch ensures the noodles loosen up without turning mushy. Immediately drain and set aside; this keeps the noodles perfectly al dente and ready to soak in all the flavors during stir-fry.

Step 2: Mix the Sauce

In a small bowl, combine kecap manis, ketchup, dark soy sauce, oyster sauce, chicken bouillon powder, sambal oelek, and sesame oil. Stir them together until everything is smoothly blended. This sauce is the heart and soul of your Mie Goreng (Indonesian Stir-Fried Noodles) Recipe, bringing sweet, salty, spicy, and savory dimensions in one harmonious blend.

Step 3: Season the Proteins

Sprinkle the chicken thigh slices and shrimp separately with white pepper and salt. This simple seasoning step preps your proteins to lock in flavor and enhances their natural taste during cooking.

Step 4: Cook the Chicken

Heat a tablespoon of oil in a large wok over medium-high heat until shimmering. Add the chicken pieces, sautéing them until golden and almost cooked through—about 4 minutes. Cooking the chicken first ensures it gets that perfect sear and juicy texture.

Step 5: Cook the Shrimp

In the same wok, add another splash of oil if needed and cook the shrimp until they turn pink and curl up, roughly 3 minutes. Remove both chicken and shrimp from the wok and set them aside for later. Cooking them separately prevents overcrowding and guarantees even cooking.

Step 6: Stir-Fry the Vegetables

Heat a fresh tablespoon of oil in the wok over medium heat and add garlic and shallots. Stir and cook until fragrant and just golden. Then toss in the napa cabbage, bean sprouts, and green onion stalks, stir-frying everything for about 30 seconds until crisp-tender. This quick cook keeps the vegetables fresh and full of bite.

Step 7: Combine Everything

Return the noodles, chicken, and shrimp to the wok with the vegetables. Toss well to mix everything for about 30 seconds. Push the mixture to one side, pour in the whisked eggs, and gently scramble them in the wok’s open space before folding them into the noodles. Finally, pour the prepared sauce over everything and toss vigorously until all ingredients are glossy, evenly coated, and heated through. Now your Mie Goreng (Indonesian Stir-Fried Noodles) is ready to dazzle!

How to Serve Mie Goreng (Indonesian Stir-Fried Noodles) Recipe

A white bowl holds a dish of stir-fried thick noodles mixed with dark brown sauce, green vegetable pieces, and several large glazed shrimp on top. The shrimp are orange-pink with a shiny texture, sitting on top of thick, yellowish-brown noodles that are twisted and mixed with small bits of cooked vegetables and meat. The bowl is placed on a white marbled surface with a light-colored cloth next to it, and a pair of pink and brown chopsticks resting nearby. In the background, there is a second bowl with the same dish, a pink glass of water with ice, and a small beige planter with green plants. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your Mie Goreng with fresh lime wedges for a zesty brightness, sliced red chilies if you love extra heat, or a sprinkle of fried shallots for crunch and added flavor depth. These small touches heighten the dish’s complexity and make every mouthful exciting.

Side Dishes

This dish pairs beautifully with simple sides like a crisp cucumber salad to cool the palate or some spicy sambal for heat lovers. You can also serve it alongside steamed vegetables or a mild tofu dish to balance the bold flavors.

Creative Ways to Present

Serve the noodles in colorful bowls or on banana leaves for an authentic Indonesian vibe. Garnishing with fresh herbs like cilantro or mint adds aroma and a pop of green. For a crowd-pleasing option, let guests customize their bowls with extra sambal, crunchy peanuts, or fried shallots on the side.

Make Ahead and Storage

Storing Leftovers

Let your Mie Goreng cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days, making it a perfect make-ahead lunch or dinner option to enjoy on busy days.

Freezing

While freezing fresh noodles isn’t always ideal due to texture changes, you can freeze the cooked stir-fry without noodles separately if needed. Defrost overnight in the fridge and toss freshly cooked noodles in before reheating for a near-fresh experience.

Reheating

For best results, reheat your leftovers in a hot wok or skillet with a drizzle of oil. This will revive the noodles’ texture and keep the proteins tender. Avoid microwaving if possible, as it can make the noodles gummy. Add a splash of water or soy sauce if the dish seems dry during reheating.

FAQs

Can I use dried noodles instead of fresh egg noodles?

Yes, dried noodles can be used, but make sure to cook them just shy of al dente before stir-frying. Overcooking will make your Mie Goreng soggy, so rinse with cold water and drain well after boiling.

Is this recipe spicy, and can I adjust the heat?

The sambal oelek adds mild to moderate heat depending on how much you use. Feel free to scale it up or down according to your taste, or substitute with your preferred chili paste.

Can I make this vegetarian?

Absolutely! Swap the chicken and shrimp for firm tofu or tempeh. Use vegetable bouillon in place of chicken bouillon and substitute oyster sauce with a vegetarian-friendly sauce made from mushrooms or soy.

What’s the difference between mie goreng and mee goreng?

Both names refer to the same beloved Indonesian stir-fried noodle dish. The spelling varies by region and language influences, but the rich, saucy, and flavorful dish remains consistent across names.

Why is a wok recommended for this recipe?

A wok’s high, sloping sides make stir-frying easier for tossing ingredients quickly and evenly. It also retains high heat well, essential for achieving that signature smoky aroma known as “wok hei.”

Final Thoughts

This Mie Goreng (Indonesian Stir-Fried Noodles) Recipe is more than just a meal — it’s a celebration of vibrant flavors and textures that come together in perfect harmony. Whether you’re cooking for yourself or sharing with friends, it promises to fill your kitchen with irresistible aromas and your plate with pure joy. Give it a try and discover how quickly this Indonesian classic can become one of your favorite go-to dishes!

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