Mie goreng is Indonesia’s beloved spicy fried noodle dish, a street-food staple made with yellow egg noodles, a sweet-savory-spicy sauce, and a colorful mix of vegetables and protein. This version amps up the heat with fresh chilies and sambal, while kecap manis (sweet soy sauce) provides the signature caramelized sweetness that balances the fire. It comes together in about 30 minutes, making it a perfect weeknight dinner that tastes like it came from a hawker stall.
Ingredients
- 14 oz (400 g) fresh yellow egg noodles (or 10 oz / 280 g dried lo mein noodles)
- 3 tbsp (45 ml) vegetable oil, divided
- 3 large eggs, lightly beaten
- 8 oz (225 g) boneless, skinless chicken breast, thinly sliced
- 1 tbsp (15 ml) kecap manis (sweet soy sauce), plus more to taste
- 2 shallots, finely chopped (about 1/2 cup / 75 g)
- 4 cloves garlic, minced
- 2 red bird’s eye chilies, thinly sliced (adjust to heat preference)
- 1 red bell pepper, thinly sliced
- 2 cups (150 g) shredded cabbage
- 1 cup (70 g) bean sprouts
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) sambal oelek (or more to taste)
- 1 tsp (5 g) brown sugar
- 1/2 tsp (2.5 g) white pepper
- 1 lime, cut into wedges, for serving
- Fried shallots, for garnish (optional)
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook according to package directions until just tender (about 2–3 minutes for fresh, 4–5 for dried). Drain, rinse briefly with cold water, and toss with 1 tablespoon of the oil to prevent sticking. Set aside.
- In a small bowl, combine the kecap manis, soy sauce, sambal oelek, brown sugar, and white pepper. Stir until the sugar dissolves. Set aside.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the wok. Add the chicken slices and cook, stirring, until no longer pink, about 3–4 minutes. The chicken is done when it reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer (USDA FSIS). Remove and set aside with the eggs.
- Reduce heat to medium. Add the shallots, garlic, and bird’s eye chilies. Stir-fry until fragrant, about 1 minute.
- Add the bell pepper and cabbage. Stir-fry for 2 minutes until slightly softened.
- Add the noodles, cooked chicken, and scrambled eggs back to the wok. Pour the sauce over everything. Toss vigorously with tongs to coat all ingredients evenly. Cook for 2–3 minutes, letting the noodles get slightly charred at the edges.
- Add the bean sprouts and toss for another 30 seconds. Remove from heat.
- Serve immediately with lime wedges and a sprinkle of fried shallots if desired.
Tips
- Noodle choice: Fresh yellow egg noodles (often labeled ‘mie basah’) are ideal. If unavailable, dried lo mein or even spaghetti works—just cook al dente and rinse well.
- Heat control: Bird’s eye chilies are fiery. For a milder version, remove the seeds or use a milder red chili like Fresno. Taste the sauce before adding—sambal oelek varies in heat.
- High heat is key: Cook over medium-high to high heat to get that smoky ‘wok hei’ flavor. Don’t overcrowd the pan—if your wok is small, cook in batches.
- Adjust sweetness: Kecap manis is thick and sweet. If you don’t have it, mix 3 tablespoons soy sauce with 1 tablespoon brown sugar as a substitute.
Serving Suggestions
Serve the noodles hot, straight from the wok, with lime wedges on the side for squeezing. A simple cucumber salad (sliced cucumber with rice vinegar and a pinch of salt) cuts the heat beautifully. For a heartier meal, add a fried egg on top or serve with satay skewers. In Indonesia, it’s often enjoyed with kerupuk (shrimp crackers) or a side of acar (pickled vegetables).
Variations
- Vegetarian: Skip the chicken and use firm tofu or tempeh. Add extra mushrooms for umami. Use a vegetarian oyster sauce or just increase soy sauce.
- Seafood: Replace chicken with shrimp or squid. Add them in the last 2 minutes of cooking to avoid overcooking.
- Mie Goreng Jawa: A regional version from Central Java that uses a thicker, sweeter sauce and often includes a dollop of sweet soy sauce on top. Add a little more kecap manis and a pinch of ground coriander.
- Extra crispy: Press the noodles flat in the wok and let them sit undisturbed for 1–2 minutes before tossing to get crispy bits.
Storage and Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, the best method is a hot wok or skillet with a splash of water or oil to revive the moisture. Microwave is quicker but will make the noodles softer. Stir-fry over medium-high heat for 2–3 minutes until piping hot. The noodles will lose some crispness but still taste great. Freezing is not recommended as the texture of the noodles will become mushy.
Frequently Asked Questions
Can I use dried noodles instead of fresh? Yes, dried lo mein or even spaghetti works well. Cook them a minute less than the package suggests, then rinse with cold water to stop the cooking and remove excess starch.
What is kecap manis and can I substitute it? Kecap manis is a sweet, thick soy sauce made with palm sugar and star anise. It’s essential for authentic flavor. Substitute with 3 tablespoons soy sauce mixed with 1 tablespoon brown sugar or molasses—it won’t be as thick but will approximate the sweetness.
How do I make it less spicy? Reduce or omit the bird’s eye chilies and use only 1 teaspoon of sambal oelek. You can also remove the seeds from the chilies to cut heat while keeping flavor.
Can I add other vegetables? Absolutely. Carrots, broccoli, snow peas, or bok choy all work. Just slice them thinly and add them in order of cooking time—harder vegetables first.
Why are my noodles sticking together? This happens if they’re overcooked or not tossed with oil after draining. Always rinse with cold water and toss with a little oil to keep them separate.
Is this dish gluten-free? Traditional soy sauce and kecap manis contain wheat. Use tamari or coconut aminos and a gluten-free sweet soy sauce substitute to make it gluten-free.
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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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