Indonesian mie goreng is a savory fried-noodle dish tossed with vegetables, a sweet-salty kecap manis sauce, and often egg or another protein. This meat-free version uses tofu and scrambled eggs for a filling, colorful meal, with springy noodles and a little lime to balance the rich sauce.
Ingredients
- 12 oz (340 g) dried wheat noodles, such as Chinese-style egg noodles or Indonesian yellow noodles
- 14 oz (400 g) firm tofu, drained and cut into ½-inch (1.25 cm) cubes
- 4 large eggs
- 3 tbsp (45 ml) neutral oil, divided
- 1 medium yellow onion, about 5 oz (140 g), thinly sliced
- 3 garlic cloves, about 1 tbsp (10 g), finely chopped
- 1 medium carrot, about 4 oz (115 g), cut into thin matchsticks
- 1 red bell pepper, about 6 oz (170 g), thinly sliced
- 3 cups (90 g) finely shredded green cabbage
- 3 tbsp (45 ml) kecap manis, Indonesian sweet soy sauce
- 1 tbsp (15 ml) regular soy sauce
- 1 tbsp (15 ml) fresh lime juice, plus lime wedges for serving
- 1 tsp (5 ml) toasted sesame oil
- ½ tsp (1 g) ground white or black pepper
- ¼ tsp (1.5 g) fine salt, or to taste
- 2 scallions, about 1 oz (30 g), thinly sliced
- 1 tbsp (8 g) fried shallots, optional, for serving
- ½ tsp (2 g) sambal oelek or another chili paste, optional, for serving
Instructions
- Prepare the sauce and vegetables. In a small bowl, stir together the kecap manis, soy sauce, lime juice, sesame oil, and pepper. Set the sauce beside the stove. Slice the onion, carrot, bell pepper, and cabbage, and chop the garlic and scallions. Keeping everything ready before you heat the pan makes the quick stir-fry easier to manage.
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to the package directions, stopping when they are just tender and still springy. Most dried noodles take about 4 to 5 minutes, but follow the package because thickness varies. Drain well; rinse briefly under cool water only if the noodles are very starchy or sticking together. Toss with 1 teaspoon of the neutral oil and set aside.
- Brown the tofu. While the noodles cook, pat the tofu dry with a clean towel. Heat 1 tablespoon of neutral oil in a large wok or 12-inch (30 cm) skillet over medium-high heat. Add the tofu in one layer and cook for 5 to 7 minutes, turning occasionally, until several sides are golden. Transfer it to a plate. If the pan is small, brown the tofu in batches rather than crowding it; crowded tofu steams and is less likely to develop a browned surface.
- Cook the eggs safely. Reduce the heat to medium and add another teaspoon of oil if the pan looks dry. Beat the eggs with the salt, pour them into the pan, and gently scramble until fully set. Check the center of the egg mixture with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes. Move the cooked eggs to the plate with the tofu.
- Stir-fry the vegetables. Add the remaining oil to the pan and turn the heat back to medium-high. Add the onion and carrot and stir-fry for 2 minutes. Add the garlic and bell pepper and cook for 1 minute, stirring often so the garlic does not scorch. Add the cabbage and cook for another 1 to 2 minutes, until it has softened slightly but still has some bite.
- Toss everything together. Add the drained noodles, tofu, and cooked eggs to the pan. Pour the sauce over the top and use tongs to lift and turn the noodles until evenly coated. Stir-fry for 2 to 3 minutes, scraping the bottom of the pan as needed, until everything is hot and the sauce clings to the noodles. Taste and add a little more soy sauce for saltiness, kecap manis for sweetness, or lime for brightness. Scatter over the scallions and serve promptly with fried shallots and chili paste, if you like.
Tips
- Choose noodles that hold their shape. Dried wheat or egg noodles work well, as do fresh yellow noodles. Cook dried noodles just to tender rather than soft; they cook again in the pan. If the package calls for a longer boil, drain them at the firm end of its suggested range. Rice noodles can be used, but their texture is softer and they may break more easily during tossing.
- Handle kecap manis thoughtfully. This thick Indonesian sweet soy sauce gives mie goreng much of its characteristic glossy sweetness. It is sold in many Asian grocery stores and some supermarkets. If unavailable, mix 2 tablespoons (30 ml) regular soy sauce with 1 tablespoon (15 ml) brown sugar or palm sugar and warm until the sugar dissolves. The quick substitute is thinner and less complex, so add it gradually and taste before adding extra salt.
- Keep the pan hot, but work in batches if needed. A crowded pan releases moisture and can make the noodles soggy. Use the largest skillet you have, or brown the tofu and stir-fry the vegetables in batches before returning everything to the pan. Have the sauce ready before you begin, since the final tossing stage moves quickly.
- Make the heat adjustable. Keep chili paste at the table instead of stirring it into the whole batch. That way, everyone can choose their own heat level. If the noodles taste too sweet, add lime juice or a small splash of regular soy sauce; if they taste too salty, add a little more lime and a few tablespoons of water.
Serving Suggestions
Serve mie goreng hot in shallow bowls or on a platter, with lime wedges alongside. The squeeze of fresh lime brightens the sweet, savory sauce, while fried shallots add a crisp finish. For a simple meal, the tofu, egg, and vegetables already make the noodles substantial. If you would like extra sides, offer sliced cucumber, tomato wedges, or a light green salad dressed with lime. These cool, fresh accompaniments contrast nicely with the warm, saucy noodles without competing with their flavor.
For a more complete Indonesian-inspired spread, put out sambal, extra scallions, and additional fried shallots so diners can garnish their own portions. A small bowl of pickled vegetables also works well because its tartness cuts through the richness. Keep any raw garnishes separate from the hot pan until serving so they stay crisp. If serving several people, bring the noodles to the table soon after cooking; they are at their springiest and glossiest while hot.
Variations
Use different vegetables. Replace the bell pepper or cabbage with 2 cups (150 g) of sliced bok choy, snow peas, green beans, or bean sprouts. Add firmer vegetables such as green beans with the carrot so they have time to cook; stir in delicate bean sprouts during the final minute. Aim for about the same total volume of vegetables so the noodles still get evenly coated with sauce.
Make it vegan. Omit the eggs and increase the tofu to 18 oz (510 g), or use 8 oz (225 g) of tempeh. Check the label on the noodles as well, since some wheat noodles contain egg. Kecap manis is generally plant-based, but ingredient lists differ; choose one without fish or other animal ingredients. The finished dish will still be savory and satisfying, though the egg version has a softer, richer texture.
Add a different protein. Instead of tofu, use 12 oz (340 g) peeled raw shrimp or thinly sliced boneless chicken breast. Cook shrimp until opaque and 145°F (63°C), or cook chicken to 165°F (74°C), checking the thickest pieces with a food thermometer; transfer the cooked protein to a plate before stir-frying the vegetables. Return it to the pan with the noodles. Avoid placing cooked protein back onto a plate that held it raw unless the plate has been washed.
Adjust the sauce to your pantry. For a less sweet result, use 2 tablespoons (30 ml) kecap manis and increase the regular soy sauce to 1½ tablespoons (22 ml). For a deeper savory taste, add 1 teaspoon (5 ml) mushroom stir-fry sauce, checking that it is vegetarian if needed. Kecap manis is the more traditional flavor here, so these changes make a useful pantry version rather than an exact substitute.
Storage and Reheating
Let leftovers stop steaming, then refrigerate them in a shallow, airtight container within 2 hours of cooking. Store for 3 to 4 days in the refrigerator. For the best texture, divide the noodles into individual portions before chilling; a deep container cools more slowly, and a large clump is harder to reheat evenly. Do not leave the noodles at room temperature for extended storage.
Reheat a portion in a skillet over medium heat with 1 to 2 tablespoons (15 to 30 ml) of water. Cover for a minute to loosen the noodles, then uncover and toss until steaming hot throughout. You can also microwave a covered portion in short intervals, stirring between intervals and adding a teaspoon of water if it looks dry. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer, especially when reheating a large portion. Reheat only what you plan to eat, since repeated cooling and warming can make the noodles soft. Freezing is possible for up to 2 months, but the vegetables and noodles may soften after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What does mie goreng mean? Mie goreng means fried noodles in Indonesian. It is a popular dish with many home, regional, and street-food versions. Noodles are commonly tossed with a sweet-savory sauce and may be served with egg, vegetables, meat, seafood, or tofu. This recipe is a vegetable-forward version, not the only way to make the dish.
Can I make the noodles ahead? You can cook and drain them several hours ahead, then toss them with the teaspoon of oil so they are less likely to stick. Refrigerate them in a covered container and bring them out while you prepare the vegetables. Cold noodles can be firmer and clump together, so separate them gently with your fingers or tongs before adding them to the hot pan.
Why did my noodles turn mushy? They may have been boiled too long, left wet in the colander, or crowded in a pan that was not hot enough. Cook them just to tender, drain thoroughly, and stir-fry over medium-high heat. If your skillet cannot hold the noodles and vegetables comfortably, cook the vegetables in batches and combine everything at the end.
Is kecap manis the same as regular soy sauce? No. Kecap manis is a thick, sweet Indonesian soy sauce, while regular soy sauce is thinner and saltier. The two are not interchangeable in equal amounts. Use the brown-sugar substitute in the tips if needed, and taste the sauce before adding more soy so the finished noodles do not become overly salty.
Can I make this recipe gluten-free? Yes, with a few label checks. Choose rice noodles or another gluten-free noodle, and replace both kecap manis and regular soy sauce with gluten-free alternatives. Some kecap manis and chili pastes contain wheat or other ingredients that may not suit a gluten-free diet. Rice noodles are delicate, so cook them according to their package directions and toss gently to avoid breaking them.
How can I keep the leftovers from drying out? Store the noodles in an airtight container and add a tablespoon of water when reheating. Warm them covered briefly so the steam loosens the noodles, then toss well. Avoid reheating them for longer than needed. The fresh lime and crisp garnishes are best added after reheating rather than stored mixed into the noodles.
Related
- Nasi Goreng: Indonesian Fried Rice at Home
- Indonesian Lumpia Recipe: Crisp Vegetable Spring Rolls
- Indonesian Satay Recipe with Peanut Sauce
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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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