Mie Goreng Vegetarian: Easy Indonesian Fried Noodles

Mie goreng is Indonesia’s beloved street-food fried noodle dish, and this vegetarian version delivers the same sweet-savory, slightly smoky flavor without any meat. It works because the kecap manis (sweet soy sauce) caramelizes on the noodles, while crispy vegetables and a fried egg on top make it a complete, satisfying meal. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner.

Ingredients

8 oz (225 g) dried egg noodles or thick wheat noodles (or 14 oz/400 g fresh yellow noodles)
3 tbsp (45 ml) vegetable oil, divided
3 cloves garlic, minced
1 shallot, finely chopped
1 red chili, thinly sliced (optional, for heat)
1 cup (70 g) shredded green cabbage
1 carrot, julienned
1 cup (90 g) broccoli florets, cut small
2 tbsp (30 ml) kecap manis (sweet soy sauce)
1 tbsp (15 ml) soy sauce (or tamari for gluten-free)
1 tsp (5 ml) sriracha or chili sauce (optional, to taste)
1/2 tsp salt, or to taste
1/4 tsp ground white pepper
4 large eggs (optional, for topping)
1/2 cup (60 g) fried shallots, for garnish
1/4 cup (15 g) fresh cilantro or spring onions, chopped
Lime wedges, for serving

Instructions

Cook the noodles according to package directions until just al dente (usually 3–5 minutes for dried, 1–2 minutes for fresh). Drain, rinse with cold water, and toss with 1 teaspoon of the oil to prevent sticking. Set aside.
Heat 2 tablespoons (30 ml) of the oil in a large wok or skillet over high heat. Add the garlic, shallot, and chili (if using). Stir-fry for 30 seconds until fragrant.
Add the cabbage, carrot, and broccoli. Stir-fry for 2–3 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the wok. Add the remaining 1 tablespoon (15 ml) oil to the empty side. Crack the eggs (if using) into the oil and scramble them lightly for 30 seconds, then mix with the vegetables.
Add the cooked noodles to the wok, along with the kecap manis, soy sauce, sriracha (if using), salt, and white pepper. Toss everything together using tongs or two spatulas, making sure the noodles are evenly coated. Cook for 2–3 minutes, letting the noodles get slightly charred in spots for that smoky flavor.
Taste and adjust seasoning—add more kecap manis for sweetness or soy sauce for saltiness.
Serve immediately, topped with fried shallots, cilantro or spring onions, and lime wedges on the side.

Tips

Use fresh noodles if you can: Fresh yellow noodles (often labeled “Hokkien noodles”) give the most authentic chewy texture. Dried spaghetti or linguine work fine in a pinch—just cook them a minute less than the package says.
Don’t skip the kecap manis: It’s the key to the sweet-savory flavor. If you can’t find it, mix 2 tablespoons (30 ml) dark soy sauce with 1 tablespoon (15 g) brown sugar or palm sugar.
Keep the heat high: A screaming-hot wok creates the slight char that makes mie goreng taste like street food. If your pan isn’t large enough, cook the noodles in batches to avoid steaming.
Prep everything before you start: This dish comes together fast once you begin cooking. Have all your vegetables chopped and sauces measured before you turn on the heat.

Serving Suggestions

Serve mie goreng as a main dish with a fried egg on top (runny yolk is classic), a side of pickled cucumbers, and a bowl of clear broth like vegetable or chicken soup. It also pairs well with satay skewers or spring rolls for a larger spread. Add extra lime juice and fresh chili on the side for brightness and heat.

Variations

Add protein: Toss in cubed firm tofu or tempeh (pan-fried until golden) with the vegetables. For a non-vegetarian version, add shredded chicken or shrimp.
Different vegetables: Use whatever you have—bell peppers, snap peas, mushrooms, or baby corn all work. Just keep the total volume about 3 cups (240 g).
Make it gluten-free: Use rice noodles (cook per package) and tamari instead of soy sauce. Check that your kecap manis is gluten-free, or make the substitution above.
Spicy version: Add a tablespoon of sambal oelek or gochujang along with the sauces for extra heat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water or oil to refresh the noodles, or microwave in 1-minute bursts, stirring in between. The noodles will soften and lose some crispness, but the flavor remains. For best results, reheat only the amount you plan to eat—the dish is best fresh but still tasty the next day.

Frequently Asked Questions

What is kecap manis? Kecap manis is a thick, sweet soy sauce from Indonesia made with palm sugar and star anise. It’s the backbone of mie goreng’s flavor. You can find it in Asian grocery stores or online; if substituting, use dark soy sauce mixed with brown sugar.

Can I make this without eggs? Yes, simply omit the eggs—the dish is still delicious. If you want a vegan version, skip the eggs and use a vegan oyster sauce (or more soy sauce) for extra umami.

What type of noodles are best? Fresh yellow wheat noodles (Hokkien) are ideal for their chewy texture. Dried spaghetti or lo mein noodles are good substitutes. Avoid thin rice noodles, which can become mushy.

Why is my mie goreng sticky? This usually happens if you overcook the noodles or add too much sauce. Cook noodles al dente, rinse them well, and add sauce gradually—you can always add more. Also, make sure your wok is hot enough to evaporate excess liquid.

Is mie goreng always spicy? Traditionally, it’s mildly sweet with a hint of heat. The spice level is adjustable—use fewer chilies or omit them for a kid-friendly version, or add extra sambal for more kick.

Can I add meat? Absolutely. For a non-vegetarian version, add thinly sliced chicken, beef, or shrimp. Cook the meat first in the wok until browned, then remove and add back at the end with the noodles.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).