Mie goreng is Indonesia’s beloved street-food fried noodle dish, traditionally made with egg noodles, shrimp, and chicken. This vegetarian version keeps all the smoky, savory-sweet complexity of the original by using a bold kecap manis–based sauce, crispy tofu, and plenty of fresh vegetables. It comes together in about 30 minutes, making it a perfect weeknight dinner that tastes far more involved than it is.
Ingredients
- 8 oz (225 g) dried egg noodles or thick wheat noodles (or 12 oz / 340 g fresh)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce) – see Tips for substitute
- 2 tbsp (30 ml) soy sauce (regular or low-sodium)
- 1 tbsp (15 ml) sambal oelek or chili garlic sauce (adjust to taste)
- 2 tbsp (30 ml) neutral oil (peanut, canola, or vegetable), divided
- 2 large eggs, lightly beaten
- 7 oz (200 g) firm tofu, pressed and cut into ½-inch cubes
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 small carrot, julienned or grated
- 2 cups (150 g) shredded cabbage (napa or green)
- 4 oz (115 g) green beans, trimmed and cut into 2-inch pieces
- 2 scallions, sliced diagonally, white and green parts separated
- 1 tomato, cut into wedges (optional)
- Salt and white pepper to taste
- Fried shallots and lime wedges, for serving
Instructions
- Bring a large pot of water to a boil. Cook the noodles according to package directions until just al dente (usually 4–6 minutes for dried, 2–3 for fresh). Drain, rinse briefly with cold water to stop cooking, and toss with 1 teaspoon of oil to prevent sticking. Set aside.
- In a small bowl, stir together the kecap manis, soy sauce, and sambal oelek. Set the sauce aside.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the beaten eggs and swirl to make a thin omelet. Cook for 1–2 minutes until set, then slide onto a cutting board. Roll it up and slice into thin strips. Set aside.
- Add the remaining 1 tablespoon of oil to the wok. Add the tofu cubes in a single layer. Cook undisturbed for 3–4 minutes until golden brown on the bottom, then flip and cook 2–3 minutes more until crisp on all sides. Remove with a slotted spoon and set aside.
- In the same wok, add the onion and white parts of the scallions. Stir-fry for 2 minutes until fragrant and slightly translucent. Add the garlic and cook for 30 seconds until aromatic.
- Add the carrot, cabbage, and green beans. Stir-fry for 3–4 minutes until the vegetables are tender-crisp but still bright. If the pan looks dry, add a splash of water.
- Return the noodles, tofu, and egg strips to the wok. Pour the sauce over everything. Toss vigorously with tongs or two spatulas for 2–3 minutes until the noodles are evenly coated and heated through. The noodles should take on a glossy, dark-brown color.
- Add the tomato wedges (if using) and toss gently for 1 minute more. Season with salt and white pepper to taste. The kecap manis and soy sauce are already salty, so taste before adding more salt.
- Garnish with the green parts of the scallions and fried shallots. Serve immediately with lime wedges on the side.
Tips
- Kecap manis substitute: If you can’t find kecap manis, mix 2 tablespoons of dark soy sauce with 1 tablespoon of brown sugar or palm sugar until dissolved. This will be slightly less thick but close in flavor.
- Noodle choice: Use fresh Chinese egg noodles if possible – they have the right chew. Dried spaghetti or linguine also work in a pinch, but cook them a minute less than the package says so they don’t get mushy when stir-fried.
- High heat is key: A screaming-hot wok gives the noodles that smoky “wok hei” flavor. Don’t overcrowd the pan; work in batches if needed.
- Don’t skip pressing the tofu: Pressing removes excess water, which helps the tofu crisp up instead of steaming. Wrap it in a kitchen towel and place a heavy pan on top for 10 minutes before cubing.
Serving Suggestions
Mie goreng is traditionally served as a complete meal, but it pairs beautifully with a side of acar (pickled cucumber and carrot) or a simple cucumber salad. For a heartier spread, serve alongside vegetable spring rolls or a bowl of clear miso soup. A fried egg on top is a classic addition for extra protein. Garnish generously with lime wedges – the acidity cuts through the sweet-savory sauce.
Variations
- Vegan: Omit the eggs or use a vegan egg substitute. Add extra tofu or tempeh for protein. Make sure your noodles are egg-free (use rice noodles or straight wheat noodles).
- Spicy: Increase the sambal oelek or add a teaspoon of sriracha. You can also stir in a pinch of cayenne with the garlic.
- Add more vegetables: Broccoli florets, sliced bell peppers, mushrooms, or bok choy all work well. Just adjust cooking time so everything is tender-crisp.
- Peanut version: Stir in 1–2 tablespoons of crunchy peanut butter with the sauce for a satay-style twist.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce and may dry out slightly. To reheat, add a splash of water or soy sauce and stir-fry in a hot pan for 2–3 minutes until piping hot. You can also microwave in 30-second bursts, stirring in between, but the texture will be softer. Freezing is not recommended as the noodles become mushy when thawed.
Frequently Asked Questions
Can I make this gluten-free? Yes – use rice noodles or soba (buckwheat) noodles and substitute tamari for the soy sauce. Check that your kecap manis is gluten-free (some brands contain wheat).
What is kecap manis and where can I find it? Kecap manis is a thick, sweet Indonesian soy sauce made with palm sugar and star anise. It’s available in most Asian grocery stores and online. If you can’t find it, use the substitute in the Tips section.
Why are my noodles sticking together? This usually happens if you don’t rinse them after boiling or if you let them sit too long before stir-frying. Rinse with cold water, toss with a little oil, and keep them covered until ready to use.
Can I use other protein instead of tofu? Absolutely. Try tempeh, seitan, or even a plant-based chicken substitute. If you’re not strictly vegetarian, shrimp or chicken are traditional – just cook them thoroughly (shrimp until pink and opaque, chicken to 165°F / 74°C).
Is this dish very spicy? The base recipe is mildly spicy – the sambal oelek adds a gentle heat. Adjust the amount to your preference, or omit it entirely for a kid-friendly version.
Can I prepare this ahead of time? You can prep all the vegetables and sauce up to a day ahead. Cook the noodles and tofu just before serving for the best texture. The assembled dish is best eaten fresh but will keep for a day in the fridge.
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