Name: Indonesian Mie Goreng Recipe: Easy, Savory Noodles
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 4
Cuisine: Indonesia
Ingredients: 12 oz (340 g) dried wheat or egg noodles; 12 oz (340 g) boneless, skinless chicken thighs or breasts, thinly sliced; 2 large eggs (about 100 g without shells); 2 tbsp (30 ml) neutral cooking oil, divided; 2 medium shallots, finely sliced, about 2 oz (60 g); or use ½ small yellow onion; 4 garlic cloves (about 12 g), finely chopped; 1 medium carrot (about 110 g), cut into thin matchsticks; 2 packed cups (140 g) thinly sliced green cabbage; 3 tbsp (45 ml) kecap manis, Indonesian sweet soy sauce; 1 tbsp (15 ml) regular soy sauce; 1 tsp (5 ml) sambal oelek or another chili paste, plus more to serve; ¼ tsp (1.5 g) fine salt, or to taste; ¼ tsp (0.5 g) ground black pepper; 2 scallions (about 30 g), thinly sliced; 1 lime (about 60 g), cut into wedges, for serving; 2 tbsp (10 g) crispy fried shallots, optional garnish

Indonesian Mie Goreng Recipe: Easy, Savory Noodles

Indonesian mie goreng is a savory-sweet fried noodle dish tossed with kecap manis, aromatics, vegetables, and often egg or chicken. This home-style version cooks quickly in a hot pan, with springy noodles and a balanced sauce in every bite. Ingredients and toppings vary between regions and households, so you can adjust the vegetables and heat to suit your table.

Ingredients

12 oz (340 g) dried wheat or egg noodles
12 oz (340 g) boneless, skinless chicken thighs or breasts, thinly sliced
2 large eggs (about 100 g without shells)
2 tbsp (30 ml) neutral cooking oil, divided
2 medium shallots, finely sliced, about 2 oz (60 g); or use ½ small yellow onion
4 garlic cloves (about 12 g), finely chopped
1 medium carrot (about 110 g), cut into thin matchsticks
2 packed cups (140 g) thinly sliced green cabbage
3 tbsp (45 ml) kecap manis, Indonesian sweet soy sauce
1 tbsp (15 ml) regular soy sauce
1 tsp (5 ml) sambal oelek or another chili paste, plus more to serve
¼ tsp (1.5 g) fine salt, or to taste
¼ tsp (0.5 g) ground black pepper
2 scallions (about 30 g), thinly sliced
1 lime (about 60 g), cut into wedges, for serving
2 tbsp (10 g) crispy fried shallots, optional garnish

Instructions

Prepare the ingredients and sauce. Slice the chicken into thin, even strips so it cooks quickly and consistently. Chop the garlic, slice the shallots, carrot, cabbage, and scallions, and keep them close to the stove; stir-frying moves fast once the pan is hot. In a small bowl, stir together the kecap manis, soy sauce, and sambal. If your kecap manis is especially thick, loosen the mixture with 1 teaspoon (5 ml) water so it will coat the noodles easily.
Boil and drain the noodles. Bring a large pot of water to a boil and cook the noodles according to the package directions, usually about 4 to 5 minutes for dried noodles. Stop when they are just tender but still springy, since they will cook again in the pan. Drain well and shake off excess water; a wet noodle surface can dilute the sauce and make the stir-fry steam. If the noodles are sticking together while you finish the other prep, toss them with a few drops of oil.
Scramble the eggs. Heat a large wok or wide skillet over medium-high heat and add 1 teaspoon (5 ml) of the oil. Beat the eggs in a small bowl, pour them into the pan, and scramble gently until just set. For egg safety, cook the egg mixture to 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checking with a food thermometer if needed. Transfer the eggs to a plate. A brief pause here keeps them tender rather than overcooked while the rest of the ingredients fry.
Cook the chicken. Add 2 teaspoons (10 ml) oil to the hot pan. Spread the chicken in a single layer and let it brown briefly before stirring. Cook, turning the strips, for about 5 minutes or until no longer pink in the center. Check the thickest pieces with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the cooked chicken to the plate with the eggs. If the pan is small, cook the chicken in two batches so it browns instead of releasing liquid and steaming.
Stir-fry the aromatics and vegetables. Add the remaining oil, then the shallots and garlic. Stir for about 1 minute, just until fragrant; lower the heat if the garlic begins to darken. Add the carrot and cabbage and stir-fry for about 2 minutes. Keep the vegetables moving around the hot pan, but let them retain a little bite. If the pan looks dry or the garlic catches, add a teaspoon of water rather than more oil.
Toss everything together. Add the drained noodles and prepared sauce. Use tongs or two spatulas to lift and turn the noodles until the sauce is distributed and the noodles are glossy, about 2 minutes. Return the chicken and eggs to the pan, add the scallions, and toss for another minute until everything is hot. Taste and adjust with a little extra soy sauce for saltiness, kecap manis for sweetness, or sambal for heat. Serve straight away with lime wedges and crispy shallots, if using.

Tips

Use kecap manis if you can find it. This thick, sweet Indonesian soy sauce gives mie goreng its characteristic dark glaze and mellow sweetness. If it is unavailable, mix 2 tablespoons (30 ml) regular soy sauce with 1 tablespoon (12 g) brown sugar and simmer briefly until syrupy. The substitute works, but it will be less rich and may not coat the noodles as smoothly; taste before adding all the sauce.
Get the pan hot and avoid crowding it. A wok is useful but not essential; a broad, heavy skillet works well. If the noodles and fillings pile up in a small pan, they release moisture and soften instead of frying. Cook the chicken in batches when needed, and toss the noodles with tongs so they meet the hot surface rather than sitting in a heap.
Keep the noodles slightly underdone at first. Noodles that are fully soft before they go into the pan can turn mushy during the final toss. Drain them as soon as they are springy, and let excess water run off. If you prepare them in advance, rinse briefly with cool water to stop the cooking, drain very thoroughly, and toss lightly with oil to limit sticking.
Adjust salt and sweetness at the end. Soy sauces differ in saltiness, and kecap manis varies in thickness and sweetness. Start with the listed amounts, then taste once the sauce has coated the noodles. Add small increments rather than pouring in extra sauce, which can make the finished dish too wet. Use a nonstick or well-seasoned pan and a thin spatula if you are worried about noodles sticking.

Serving Suggestions

Serve mie goreng hot as a complete lunch or dinner, with lime wedges for a bright, tangy contrast to the sweet-savory sauce. Cucumber slices, tomato wedges, or a simple crunchy salad make a fresh side and help balance the richness. Crispy fried shallots add a savory crunch; sliced scallions bring a fresher, sharper note. Sambal can go on the table so each person can choose their own heat level.

For a more substantial spread, pair the noodles with Indonesian-style fried tofu or tempeh, or serve them alongside satay and a light vegetable dish. If serving several dishes, keep the noodles as the warm centerpiece and add the garnishes just before they reach the table. The recipe makes four generous main-course portions, or more smaller portions when served as part of a shared meal.

Variations

Make it vegetarian: Leave out the chicken and add 8 oz (225 g) sliced firm tofu or tempeh. Pat tofu dry and brown it in the pan first, then set it aside and return it with the noodles. Check the ingredient label on the noodles and sauces if you need the whole dish to be vegetarian, because some products may contain animal-derived ingredients.

Change the protein: Thinly sliced beef or pork can replace the chicken, but cook it according to the cut and check a safe internal temperature with a food thermometer. For shrimp, use about 12 oz (340 g), cook until opaque, and check that it reaches 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. Set the cooked protein aside before frying the vegetables, just as you do with the chicken.

Use other vegetables or turn up the heat: Thinly sliced bell pepper, bean sprouts, green beans, or bok choy can stand in for some of the carrot or cabbage. Add quick-cooking vegetables near the end so they stay crisp. For a milder plate, reduce or omit the sambal; for more heat, serve extra chili paste separately. You can also add a fried egg on top, cooked until the egg dish reaches 160°F (71°C).

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide them into shallow, airtight containers so they cool promptly, and keep them refrigerated for 3 to 4 days. The noodles may absorb sauce as they sit, and the vegetables will soften a little; that is normal. Do not leave the cooked noodles at room temperature for an extended period, and discard leftovers that have been outside refrigeration for more than 2 hours.

Reheat only the portion you plan to eat. For a skillet, add the noodles with 1 to 2 teaspoons (5 to 10 ml) water, cover briefly to loosen them, then stir over medium heat until steaming hot throughout. A microwave also works: cover loosely, heat in short intervals, and stir between intervals to distribute the heat evenly. Reheat leftovers to 165°F (74°C), checking with a food thermometer. You can freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What does mie goreng mean?
Mie goreng means “fried noodles” in Indonesian. The name describes a broad family of noodle dishes rather than one fixed formula. The noodles are typically stir-fried with a seasoned sauce and a mix of vegetables, egg, and optional meat or other protein.

Is mie goreng spicy?
It can be, but the level depends on the cook and the amount of chili paste. This recipe uses a modest teaspoon of sambal for background warmth. Leave it out for a mild version or serve additional sambal at the table for anyone who wants more heat.

Can I use fresh noodles instead of dried?
Yes. Fresh wheat or egg noodles are a convenient substitute, but they cook much faster and may already be soft, so follow their package directions and drain them well. If they are ready-to-use, skip the boiling step and loosen them gently in the pan. The total cooking time will be shorter than the dried-noodle version.

What if I cannot find kecap manis?
Use the soy-and-brown-sugar substitute in the tips. It provides sweetness and seasoning, though it does not have quite the same thick texture or rounded flavor as Indonesian sweet soy sauce. Add it gradually and taste the noodles before adding any more soy sauce.

Can I make mie goreng ahead?
You can slice the vegetables and chicken, mix the sauce, and store them separately in the refrigerator ahead of time. For the best noodle texture, boil and stir-fry the noodles shortly before serving. Fully cooked leftovers are also practical for meal prep and keep refrigerated for 3 to 4 days when handled safely.

Why are my noodles sticky or soggy?
Common causes are overcooking the noodles, draining them poorly, or crowding the pan. Cook them just until springy, let the water drain away, and use a wide, hot pan. If you have a small skillet, stir-fry the chicken in batches and toss the noodles briskly so moisture can evaporate instead of collecting in the pan.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).