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Mie Goreng (Indonesian Stir-Fried Noodles) Recipe

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4.1 from 80 reviews

A flavorful and authentic Indonesian stir-fried noodle dish featuring fresh egg noodles, succulent chicken, shrimp, and crisp vegetables all tossed in a rich, savory-sweet sauce made with kecap manis, oyster sauce, and sambal oelek. Perfect for a quick and satisfying lunch or dinner.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indonesian

Ingredients

Noodles

  • 10 oz fresh egg noodles

Sauce

  • 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

Stir Fry

  • 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)

Instructions

  1. Cook the noodles: Bring a large pot of water to a boil. Cook the fresh egg noodles for about 30 seconds just to loosen them and then immediately drain. Set aside to prevent overcooking.
  2. Mix the sauce: In a small mixing bowl, combine kecap manis, ketchup, dark soy sauce, oyster sauce, chicken bouillon powder, sambal oelek, and sesame oil. Stir well until all ingredients are fully incorporated. Set aside.
  3. Season the chicken and shrimp: Lightly season the sliced chicken thighs and peeled shrimp separately with white pepper and salt. Set aside.
  4. Cook the chicken: Heat 1 tablespoon of cooking oil in a large wok over medium-high heat. Add the chicken pieces and cook until nearly done, flipping to cook both sides evenly, about 4 minutes.
  5. Cook the shrimp: In the same wok, add the shrimp and cook until they turn pink and curl up, about 3 minutes. Remove the chicken and shrimp from the wok and set aside separately to preserve texture.
  6. Cook the vegetables: Add another tablespoon of oil to the wok over medium heat. Sauté the minced garlic and shallots until fragrant and lightly golden, about 1-2 minutes. Then add napa cabbage, bean sprouts, and green onions. Toss quickly for about 30 seconds to keep veggies crisp and vibrant.
  7. Add noodles, proteins, and eggs: Add the drained noodles, cooked chicken, and shrimp back to the wok. Toss everything together for about 30 seconds to combine evenly. Push the mixture to one side of the wok and pour in the whisked eggs on the empty side. Gently scramble the eggs until just set and then toss them through the noodle mixture.
  8. Add the sauce and finish: Pour the prepared sauce over the noodles and proteins. Toss thoroughly until every ingredient is evenly coated with the sauce. Remove from heat and serve immediately for best flavor and texture.

Notes

  • Mise En Place: To ensure fast and smooth cooking, have all ingredients prepped and ready before starting.
  • Quickly blanch the noodles no longer than a minute to keep them slightly al dente for stir-frying.
  • Use a wok with high sides for even cooking and easy tossing, which helps prevent noodles from falling out.
  • Make sure the wok is very hot before cooking to achieve that signature wok hei (smoky flavor) and prevent sogginess.

Find it online: https://cookingwithsarah.com/mie-goreng-indonesian-stir-fried-noodles-recipe/