Pop Mie Goreng is Indonesia’s beloved instant fried noodle cup, known for its sweet-savory kecap manis sauce, crispy fried shallots, and satisfying chewy noodles. This recipe recreates that iconic street-food flavor at home with fresh ingredients, giving you a quick, customizable meal that beats the packaged version every time. It’s perfect for a fast lunch, a late-night snack, or a budget-friendly dinner that doesn’t skimp on taste.
Ingredients
- 2 packs instant ramen noodles (discard seasoning packets) or 6 oz (170 g) fresh egg noodles
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 chicken breast (about 6 oz / 170 g), thinly sliced
- 1 cup (70 g) shredded cabbage
- 1 medium carrot, julienned
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tsp sambal oelek or chili paste (adjust to taste)
- 1/2 tsp ground white pepper
- 2 eggs, fried sunny-side up (for topping)
- Fried shallots (bawang goreng), for garnish
- Fresh cucumber slices and tomato wedges, for serving
Instructions
- Cook the noodles according to package directions (usually 2-3 minutes in boiling water) until just tender but still chewy. Drain, rinse briefly with cold water to stop cooking, and set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and shallot, and stir-fry for 30 seconds until fragrant.
- Add the sliced chicken breast. Cook, stirring constantly, until the chicken is no longer pink and reaches a safe minimum internal temperature of 165°F (74°C) as verified with a food thermometer, about 3-4 minutes.
- Add the cabbage and carrot. Stir-fry for 2 minutes, until the vegetables are slightly softened but still crisp.
- Add the cooked noodles, kecap manis, soy sauce, sambal oelek, and white pepper. Toss everything together for 2-3 minutes until the noodles are well coated and heated through.
- Remove from heat. Divide the noodles between two bowls. Top each with a fried egg, a sprinkle of fried shallots, and serve with cucumber slices and tomato wedges on the side.
Tips
- Use fresh noodles if possible: Fresh egg noodles (available in Asian markets) give a much better texture than instant ramen. If using dried ramen, cook them al dente—they will continue to cook in the sauce.
- Adjust the sweetness and heat: Kecap manis is sweet and thick; if you prefer less sweetness, use 1 tbsp (15 ml) kecap manis and 1 tbsp (15 ml) regular soy sauce. For more heat, add extra sambal oelek or a pinch of chili flakes.
- Don’t overcook the vegetables: The cabbage and carrot should retain a bit of crunch to contrast with the soft noodles. Keep the heat high and stir-fry quickly.
- Make it vegetarian: Swap the chicken for firm tofu or tempeh, and use a vegetarian oyster sauce substitute if you want extra umami. The cooking time for tofu is shorter—just heat through.
Serving Suggestions
Pop Mie Goreng is traditionally served as a complete meal, but you can round it out with a side of Indonesian pickles (acar), a simple cucumber salad, or a bowl of clear chicken broth. For a heartier dinner, serve with satay skewers or fried wontons. The fried egg on top is classic—the runny yolk mixes into the noodles, adding richness.
Variations
- Seafood version: Replace chicken with shrimp or squid. Cook shrimp for 2-3 minutes until pink and opaque (145°F / 63°C).
- Spicy level: Add a teaspoon of sriracha or extra sambal for a fiery kick.
- Add protein: Sliced beef or pork works too; cook to 145°F (63°C) for whole cuts, and rest 3 minutes before slicing.
- Extra veg: Throw in bean sprouts, bok choy, or bell peppers along with the cabbage.
- Vegan option: Use tofu and omit the egg; use a vegan oyster sauce substitute if desired.
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 revive the sauce, or microwave in 30-second bursts, stirring in between, until heated through (165°F / 74°C). The noodles may soften slightly upon reheating, but the flavor remains delicious. For best texture, consume within 24 hours.
Frequently Asked Questions
Can I use the seasoning packets from the instant noodles? Yes, you can add a pinch of the seasoning powder to the sauce mixture, but it’s not necessary. The kecap manis and soy sauce already provide plenty of flavor. Using them may make the dish saltier, so taste before adding more.
What if I can’t find kecap manis? Kecap manis is a sweet soy sauce; if unavailable, mix 2 tbsp (30 ml) regular soy sauce with 1 tbsp (15 ml) brown sugar or molasses until dissolved. This will mimic the sweetness and thickness.
Is this dish very spicy? It’s mildly spicy as written, with 1 tsp sambal oelek. Adjust to your heat preference—add more for a fiery kick, or omit for a kid-friendly version.
Can I make this ahead of time? Yes, you can prepare the stir-fried noodles and refrigerate for up to 2 days. Reheat in a skillet with a little water. The egg and garnishes are best added fresh.
What protein can I use instead of chicken? Shrimp, tofu, or even leftover rotisserie chicken work great. If using cooked chicken, add it at the end just to warm through.
Can I use rice noodles instead of egg noodles? Absolutely. Use about 6 oz (170 g) of dried rice noodles, soak them in hot water until pliable, then drain and stir-fry as directed. The texture will be slightly different but equally tasty.
Related
- Air Fryer Roasted Parsnips: Crispy & Caramelized
- Slimming World Mulligatawny Soup Recipe
- Traditional Madeira Cake: A Classic British Recipe
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).