Chicken Mie Goreng Recipe: Indonesian Fried Noodles

Chicken Mie Goreng is a classic Indonesian street food dish of yellow egg noodles stir-fried with chicken, vegetables, and a sweet-savory soy-based sauce. It’s quick, satisfying, and easily adaptable to what you have on hand. This recipe delivers the authentic flavor balance of sweet, salty, and umami with a hint of heat, all in under 30 minutes.

Ingredients

8 oz (225 g) fresh or dried egg noodles (or 6 oz/170 g dried spaghetti as substitute)
2 tbsp (30 ml) vegetable oil, divided
1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
3 cloves garlic, minced
1 shallot, finely chopped
1 small carrot, julienned
2 cups (150 g) shredded cabbage
2 scallions, sliced, white and green parts separated
2 large eggs, lightly beaten
2 tbsp (30 ml) sweet soy sauce (kecap manis)
1 tbsp (15 ml) regular soy sauce
1 tsp (5 ml) sambal oelek or chili garlic sauce (adjust to taste)
1 tsp (5 g) brown sugar (optional, if kecap manis is not sweet enough)
Salt and white pepper to taste
Fried shallots and lime wedges for serving (optional)

Instructions

Cook the noodles according to package directions until just al dente. Drain, rinse with cold water, and toss with 1 tsp of the oil to prevent sticking. Set aside.
In a small bowl, mix the sweet soy sauce, regular soy sauce, sambal oelek, and brown sugar (if using). Set aside.
Heat 1 tbsp of the oil in a large wok or skillet over high heat. Add the chicken slices in a single layer. Cook undisturbed for 2 minutes until browned, then stir-fry for another 2-3 minutes until cooked through. Remove the chicken to a plate. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer, per USDA FSIS guidelines.
Reduce heat to medium-high. Add the remaining 1 tbsp oil to the wok. Add the garlic and shallot, stir-frying for 30 seconds until fragrant.
Add the carrot and cabbage. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side. Scramble them for 1-2 minutes until just set, then mix into the vegetables.
Add the cooked noodles and the cooked chicken back to the wok. Pour the sauce over everything. Toss vigorously with tongs for 2-3 minutes until the noodles are well coated and heated through.
Stir in the white parts of the scallions. Season with salt and white pepper to taste. Garnish with the green scallion parts and fried shallots, and serve with lime wedges.

Tips

Noodle prep: Fresh egg noodles are ideal, but dried spaghetti or linguine work well. Rinsing after cooking removes excess starch and prevents clumping.
High heat is key: A very hot wok or skillet creates the smoky “wok hei” flavor characteristic of great mie goreng. Don’t overcrowd the pan; cook in batches if needed.
Adjust sweetness and heat: Kecap manis is the backbone of this dish. If you can’t find it, mix 2 tbsp molasses or dark brown sugar with 1 tbsp soy sauce. For less heat, reduce or omit the sambal.
Common mistake: Overcooking the noodles. They should remain slightly chewy. Also, don’t add the sauce too early, or the noodles will become soggy.

Serving Suggestions

Serve hot as a main dish. For a complete meal, pair with a side of fried or scrambled eggs, or a simple cucumber and tomato salad. A squeeze of lime over the top brightens all the flavors. For a traditional touch, serve with prawn crackers (krupuk) on the side.

Variations

Vegetarian: Replace chicken with firm tofu or tempeh, and use mushroom or vegetable broth in place of any chicken stock.
Seafood: Swap chicken for shrimp or squid, adding them in the last 2 minutes of cooking to avoid overcooking.
Extra veggie: Add sliced bell peppers, broccoli florets, or snow peas along with the cabbage.
Spicy: Increase the sambal or add fresh bird’s eye chilies (cabe rawit) for a fiery kick.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, stir-fry in a hot wok with a splash of water or oil, or microwave in 30-second intervals until hot. The noodles may soften slightly upon reheating. For best texture, reheat in a skillet over medium-high heat.

Frequently Asked Questions

Can I use other noodles? Yes, you can use rice noodles, udon, or even ramen noodles. Adjust cooking time accordingly. Fresh noodles cook faster than dried.

What is kecap manis? It is a sweet soy sauce from Indonesia, made with palm sugar and soybeans. It’s thick and syrupy. If unavailable, substitute with a mix of soy sauce and brown sugar or molasses.

Can I make this ahead of time? It’s best fresh, but you can prep all ingredients in advance and stir-fry just before serving. Cooked leftovers are fine for 2-3 days.

Is mie goreng gluten-free? Traditional egg noodles and soy sauce contain gluten. Use gluten-free noodles and tamari or coconut aminos instead of soy sauce.

How do I prevent the noodles from sticking? Toss the cooked noodles with a little oil after draining. Also, make sure your wok is very hot before adding the noodles, and stir-fry quickly.

Can I use leftover chicken? Absolutely. Shred or slice cooked chicken and add it in the last minute of stir-frying just to heat through.

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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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