Mie Goreng Noodles: Easy Indonesian Fried Noodle Recipe

Mie goreng is Indonesia’s beloved street-food stir-fried noodle dish, featuring chewy egg noodles tossed with a sweet-savory soy-based sauce, vegetables, and your choice of protein. This version delivers the authentic kecap manis flavor that makes it so addictive, all in a single wok or skillet. It’s quick enough for a weeknight dinner but impressive enough to serve guests.

Ingredients

12 oz (340 g) fresh egg noodles (or 8 oz / 225 g dried)
3 tbsp (45 ml) kecap manis (sweet soy sauce)
1 tbsp (15 ml) soy sauce (regular or low-sodium)
1 tsp (5 ml) sambal oelek or chili garlic sauce (adjust to taste)
2 tbsp (30 ml) vegetable oil, divided
2 large eggs, lightly beaten
2 cloves garlic, minced
1 small shallot, finely chopped (about 2 tbsp / 20 g)
1 chicken breast (about 6 oz / 170 g), thinly sliced
2 cups (60 g) shredded cabbage (or coleslaw mix)
1 medium carrot, julienned (about ¾ cup / 75 g)
2 green onions, sliced (white and green parts separated)
Salt and white pepper to taste
Fried shallots (bawang goreng) for garnish (optional)
Lime wedges for serving

Instructions

If using fresh noodles, rinse them briefly under warm water and drain well. If using dried noodles, cook according to package directions until just al dente, then drain and rinse with cold water to stop cooking. Toss with 1 tsp of the oil to prevent sticking.
In a small bowl, stir together the kecap manis, soy sauce, and sambal oelek. Set aside.
Heat a wok or large skillet over high heat. Add 1 tbsp of the oil. Pour in the beaten eggs and swirl to make a thin omelet. Cook for 30 seconds, then flip and cook another 15 seconds. Transfer to a plate, roll up, and slice into strips. Set aside.
Add the remaining 1 tbsp oil to the wok. Add the chicken slices and cook, stirring, until no longer pink, about 3–4 minutes. The chicken is safe when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Remove to a plate.
Add the garlic, shallot, and white parts of the green onion to the wok. Stir-fry for 30 seconds until fragrant.
Add the cabbage and carrot. Stir-fry for 2 minutes until slightly softened but still crisp.
Return the chicken to the wok. Add the noodles and the sauce mixture. Toss everything together with tongs for 2–3 minutes until the noodles are evenly coated and heated through.
Add the omelet strips and the green parts of the green onion. Toss gently. Season with salt and white pepper to taste.
Serve immediately, topped with fried shallots and a lime wedge on the side.

Tips

Kecap manis is essential: It gives mie goreng its signature sweet-savory taste. If you can’t find it, mix 1 tbsp molasses or brown sugar with 2 tbsp regular soy sauce as a substitute. This will be less thick but still flavorful.
Don’t overcook the noodles: They should be springy, not mushy. If using fresh noodles, just warm them through; if using dried, cook them 1 minute less than the package suggests.
High heat is key: A screaming-hot wok gives the noodles a slight char and smoky flavor (wok hei). If your pan isn’t large enough, cook in batches to avoid steaming.
Adjust spice to your heat preference: Start with 1 tsp of sambal and add more at the end if you want extra kick. You can also serve extra sambal on the side.

Serving Suggestions

Serve mie goreng as a complete meal with a fried egg on top (sunny-side up or over-easy) for extra richness. It pairs well with satay skewers, gado-gado salad, or a simple cucumber and shallot pickle. For a lighter accompaniment, offer a bowl of clear chicken broth with cilantro.

Variations

Vegetarian: Omit the chicken and add extra tofu or tempeh (cut into cubes and pan-fried until golden). Use 2 cups of mixed vegetables like broccoli, bell pepper, or snap peas.
Shrimp: Replace the chicken with 8 oz (225 g) peeled and deveined shrimp. Cook them for 2–3 minutes until pink and opaque (145°F / 63°C safe minimum).
Beef: Use thinly sliced sirloin or flank steak instead of chicken. Cook to 145°F (63°C) with a 3-minute rest before slicing.
Spicy: Add 1 tsp of sriracha or extra sambal to the sauce, or toss in a few sliced bird’s eye chilies with the aromatics.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, stir-fry in a hot pan with a splash of water or soy sauce to revive the sauce, or microwave in 30-second bursts until hot (165°F / 74°C safe minimum for leftovers). The noodles may soften slightly but will still be delicious. Freezing is not recommended as the noodles become mushy.

Frequently Asked Questions

Can I use other noodles? Yes, you can substitute with spaghetti or lo mein noodles. Cook them al dente and proceed as directed. The texture will be slightly different but still tasty.

What is kecap manis and where can I find it? Kecap manis is a thick, sweet soy sauce made with palm sugar and star anise. It’s available in most Asian grocery stores or online. If you can’t find it, use the substitute mentioned in the Tips.

Can I make this ahead of time? Mie goreng is best served immediately, but you can prep all ingredients in advance (slice chicken, chop vegetables, mix sauce) and store them separately in the fridge for up to a day. Then just stir-fry when ready.

Is mie goreng gluten-free? Traditional soy sauce and kecap manis contain wheat, so it’s not gluten-free. To make it gluten-free, use tamari or coconut aminos and a gluten-free sweetener like maple syrup or honey (omit the kecap manis).

How do I keep the noodles from clumping? Toss the cooked noodles with a little oil after draining, and make sure they are completely dry before adding to the wok. Also, don’t overcrowd the pan—if making a double batch, cook in batches.

Can I add more vegetables? Absolutely. Mie goreng is very flexible. Add mushrooms, bok choy, bean sprouts, or bell peppers. Just make sure to cut them into small pieces so they cook quickly.

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

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