Mie Goreng (or Mee Goreng) is an Indonesian noodle dish that’s also found in Malaysia and other parts of South East Asia. With a sticky, savoury sweet sauce, noodles are tossed with chicken, prawns, vegetables and signature egg ribbons. A street food favourite!
Mie Goreng (or Mee Goreng)
I’m a sucker for good noodles. It’s one of the greatest joys of travelling around Asian – noodles galore! (And often dirt cheap, at that)
This one originates from Indonesia – called Mie Goreng or Mee Goreng. It’s also pretty common in Malaysia though you’ll find the Malaysian version often has a hint of curry powder added.
The unique thing about Mie Goreng is the sweet sticky sauce, and that there’s a good variety of “stuff” in the noodles. Though there’s no exact rules about what goes in it, the combination I’ve used in this recipe is pretty common – chicken, prawns, cabbage, bean sprouts, green onion and the signature “egg ribbons” which is simply a thin egg omelette rolled up and sliced into strips (it seriously takes less than 2 minutes to make).
What goes in Mie Goreng
Here’s what you need to make Mie Goreng. Feel free to switch around the protein and vegetables – just follow the quantities in the recipe so you don’t dilute the flavour!
Kecap Manis – sweet dark soy sauce
The key ingredient in the signature sticky noodle sauce is Kecap Manis which is a syrupy sweet soy sauce that adds both flavour and sweetness into the sauce as well as thickening it.
Nowadays you’ll find it in the Asian section of large supermarkets in Australia, such as Woolworths and Coles.
Noodles for Mie Goreng
In both Indonesia and Malaysia, Mie Goreng is made with all sorts of noodles. Thick, thin, crinkly, smooth.
What might surprise you though is that Mie Goreng is actually commonly made by street vendors using instant noodles! Literally, the noodles you get in ramen and other instant noodles packets (just toss the seasoning packet).
I like using instant noodles for Mie Goreng because you get that signature crinkly look just like you get from street food vendors!
How to make Mie Goreng
This is made like any stir fried noodles, with the addition of an extra step to make egg ribbons first. Just simply make a thin egg omelette, roll it up and slice.
Then we toss this back into the dish right at the very end.
You’ll notice that the sauce is quite thick and sticky, so once you start tossing the noodles, the sauce will reduce quite quickly.
This is what we want to happen! The sauce sort of caramelises on the noodles which adds extra flavour – trust me, you will know when the noodles are ready to come off the stove.
What to serve with Mie Goreng
There’s a decent amount of vegetables in this, so I think it’s ok to serve as a meal without a side of vegetables. But if you do want to add something to the menu, try one of these – they are refreshing sides so will be a nice contrast to the strong flavour in this noodle dish.
This recipe serves 2 to 3 people which I know is an odd number. But it’s one of those dishes that’s hard to make in big batches because you need to toss enthusiastically to mix everything up and get things browning and caramelising
So even with a large wok or skillet, there’s only so much you can make in one go.
Enjoy! – Nagi x
Watch how to make it
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Mie Goreng (Mee Goreng)
Ingredients
Noodles – use ONE (Note 1):
- 3 instant noodle cakes (I use this)
- 250g/8oz fresh egg noodles , thin to medium
- 150g / 5oz dried egg noodles , thin to medium
Sauce:
- 2 tbsp kecap manis (or dark sweet soy sauce) (Note 2)
- 2 tsp light soy sauce (or normal soy, Note 3)
- 2 tsp dark soy sauce , or more light soy sauce (Note 3)
- 1 tbsp oyster sauce (Note 4)
- 2 tbsp ketchup (yes really!)
- 1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
- 2 tsp sesame oil
Stir Fried Noodles:
- 2 tbsp vegetable oil
- 2 eggs , lightly whisked
- 3 garlic cloves , finely chopped
- 120g/4oz chicken breast or thigh , sliced thinly into small bite size pieces
- 100g/3.5oz prawns/shrimp , raw, peeled and deveined (smaller are better)
- 2 cups cabbage , finely sliced (any green or white cabbage)
- 1 cup beansprouts
- 3 green onions , cut into 5cm/2″ lengths (green and white part)
Instructions
- Mix the Sauce in a bowl.
- Prepare noodles per packet directions just before cooking.
Egg Ribbons:
- Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).
- Slide onto cutting board, roll up into loose “wrap”. Slice into 1cm/ 1/3″ thick pieces – you now have egg ribbons!
Cooking:
- Heat remaining 1 tbsp oil in same skillet over HIGH heat.
- Add garlic and chicken, cook until half surface turns white.
- Add prawns and cook for 1 minute until chicken is mostly cooked.
- Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
- Add noodles, green onions and Sauce, toss for 1 – 2 minutes until Sauce reduces and noodles caramelise a bit.
- Toss through egg ribbons and serve immediately!
Recipe Notes:
Nutrition Information:
Your Noodle Life
Life of Dozer
My lovely new neighbours left some fresh bread by my front door – and Dozer was quick to check it out, thinking it was for HIM!!!
Paws off Dozer, that’s for ME!
Easy to follow directions. Very tasty. Loved it. I had to make the sweet soy sauce. Just brown sugar with soy sauce and melted in a sauce pan.
Now that is dedication Ellie! I’m so glad it was worth it 🙂
I made this last night and it was simply delicious. Thanks for an easy recipe with yummy flavors.
You’re so welcome Lyn!
Is there any way to make the Indonesian noodle recipe gluten free (dark soy sauce and Kecap sauce)?
Hi Emma, I would use rice noodles and gluten free sauces if you can find them – N x
Thank you Ms Nagi for the wonderful and easy to follow recipes. Honestly im a newbie in the kitchen and a newly wed too. My friend recommended me your website and you just gave me the courage to cook for ny partner. He dont believe i cant cook before. And the mee goreng? Its delicious and i cant believe Ive managed to cook it. ❤️
First recipe from this site and LOVED IT!!! Hubby thought it was unusual having 3 proteins and it was a challenge to get all the ingredients in country NSW. By slightly increasing the chicken and prawns, it was the perfect quantity for dinner for 2 plus leftover lunch for me on Monday. We have visited Thailand and Vietnam and the flavours plus textures were reminiscent of Asia. I added dried crispy onion on top for some crunch – will probably use peanuts and peanut oil next time.
I’m so glad you enjoyed it!!! N x
Can I honestly say thank you !!!! I have been getting treatment for leukemia for almost 12 months, as part of this, my diet has had to completely evolve, and this is one of the first sites that I found for motivation when I started researching ideas… why is it, that when you can’t eat in hospital, you end up looking at cooking shows haha..
Not only is cooking part of my own personal therapy while I have been between hospital stays, the easy and fun approach to your recipes has been huge to give me confidence in the kitchen to the point that late last night I made mie goreng for myself from scratch and was so proud of what I managed to put on a plate.
I will be upfront and say that because of the dietary requirements I had to omit prawns and chicken for this one, but I added extra veg. Flavour was great, I even cooked the egg perfectly even if I do say so myself.
Again thank you. I can’t wait for what the next recipe will be for me to tackle
Oh Rob, I’m so sorry to hear you’re having to go through treatment. I’m so glad that my recipes can give you confidence in the kitchen, I absolutely LOVE hearing this. Wishing you all the health and good luck for 2020! N x
Hi Nagi,
I might just not be reading this properly, but I’m not sure what to do with the dried egg noodles. Do I cook them to package instructions and mix in with the instant ramen noodles?
Please advise.
Thanks!
Becca
Hi Becca – you’re picking ONE of the noodles to use in the dish (not all of them), and then you’re cooking them as per the packet instructions (as listed in step 2 of the instructions). Enjoy! N x
Hi! How many grams are in the noodle packages you are using?
Lol. I feel silly!
Thanks!
🙂
Love all your cooking Nagi, so easy! Question i have to cook for 10 people at work, so I guess do it in 3 batches before I go to work. I know it should be eaten straight away however how you think it would fair to heat up at lunch time? Best wishes
Hi Trevor – if you have a pan big enough you can do it in one batch – it will be fine reheated in the microwave reheated. Enjoy! N x
Hi the noodles are cooked right? I just ask because they look cooked in the video, but I know you use uncooked in other recipes and the water/sauce cooks them. thanks
Hi Tania – yes cooked as per step 2 in the instructions 🙂
I have cooked fusion food, mostly Asian, for some four decades without the need to ‘name’ a dish – but my mid=week stirfries surely resemble mee goreng most often ! What a delight !! And if there is one Asian sauce never ever missing from my pantry it is kecap manis, to which I became addicted in my late teens and first cooks ! Yes, too much sugar, but . . . Noodles” hokkien usually comes into hand first . . .
Hopping on as an early commenter to say that I made this for dinner this evening and that it was good. The sweetness was nice change from my usual stir fry sauce. Didn’t have time to go looking for kecap manis/sweet soy sauce but googled for a substitute and it wasn’t hard to do. Thanks!
Just made this for our supper and it was delicious. I did the prep earlier in the day including making the egg ribbons (can’t see any mention of what to do with them in the instructions Nagi but just followed the video). The sauce is gorgeous and the whole thing was so simple to bring together. Thank you very much.
Thanks Mary – I’ll update the recipe! I’m so happy you enjoyed it!!
This is another recipe to try asap. I love noodles especially slavered in a rich sauce.
I’ve recently discovered Urdo noodles. Lovely thick, chunky noodles, Yum!
I’m with you on that – I can’t get enough of anything noodle! N x
Love your recipes Nagi and will definitely give this a go. Do you have a recipe for Bami Goreng? I remember going to Netherlands in the 70s as a teenager and being given this. I thought it as the best thing I’d ever tasted.
Hi Jamie – I don’t have one for Bami Goreng sorry! One to add to my long list 🙂
Thank you Nagi – another winning recipe!
I made this tonight for the family and it was a tremendous hit. Very easy and very delicious 😊
I’m so glad it was a hit Maria! 🙌
Oh this mei goreng is calling my name.. Looks absolutely delicious 💕
You MUST try it Arpita! N x
This is the one Nagi, my wife loves her noodles and this is going down as a treat for her birthday (due soon), your making me look too good the kitchen as usual…
That’s awesome to hear Tony! Happy Birthday to your wife 🙂 N x
When I visited Malaysia in 2018 I ate a lot of different versions of mee goreng all delicious..I will make your recipe💕
Dozer is definetly related to Luca ..Luca figures if it’s on the ground then it’s HIS😄🐕
Love to know what you think once you try it Gillian! N x
I’ve never seen any type of Sweet, Dark soy sauce here in California. What would be a good sub? I do have Hoisen sauce. Would that work? It’s dark, sweet and thick. These look soooo good especially with the added ingredients of shrimp, chicken and the veggies. My favorites!!! Thanks Nagi! I need to get some Cabbage, shrimp and noodles tomorrow for this!!
i was able to get it on amazon
https://www.daringgourmet.com/homemade-kecap-manis-indonesian-sweet-soy-sauce/
Hi,
You can make your own Kecap Manis. It’s just cooking down dark soy sauce with coconut sugar. Google the recipe. You will definitely find it. It’s really really easy to make.
I did make the kecap sauce. It tastes pretty good. I made the noodles. It was a lot of work but they were good. The cabbage and beans sprouts made a lot of liquid, which I had to pour off. But then I tossed the mood with the sauce and chowed down.
I’m in Australia so can i use tomato sauce instead of ketchup?
Hi Jana, this is the signature ingredient here – you may it known as Kecap Manis ❤️
Nope, never heard of it and there are no Asian markets anywhere near me.
I have the same problem. They don’t sell this or dark soy where I live.
You can get it on Amazon or try Ranch 99 Markets if you have one near.
No ranch markets around here and there are too many nasty chemicals in the ones on amazon. I am going to make my own via the website Cheryl foster pointed me to, I don’t eat chemically laden food if at all possible.
Tomorrow my best friend is bringing me some star anise as the recipe calls for it. Should be fun to make!! Then I can make these noodles. I have all the other ingredients now. I can’t wait!!
I don’t know how to pronounce this correctly but I love it! This is one of those dishes I drive 2 hours to Seattle for. I just got a brand new wok and this will make a great christening for it!
I hope you give it a go and love it Dahn – keep me updated!! N x