Mie goreng is Indonesian fried noodles, made by frying par-cooked egg noodles with a shallot and garlic base, kecap manis, shrimp paste, and a mix of chicken, shrimp, and vegetables in a screaming hot wok. It's a close cousin of nasi goreng, sold at the same street carts and just as common at any hour of the day.
Fried noodle dishes spread across Indonesia through Chinese-Indonesian trading communities, who brought wheat noodles and wok cooking techniques that merged with local aromatics like shallots, kecap manis, and shrimp paste. Mie goreng became a fixture of Indonesian street food alongside nasi goreng, and most households treat the two as interchangeable depending on whether there's rice or noodles on hand.
The difference between limp, steamed noodles and properly fried mie goreng comes down to heat and how much you cram into the wok at once.
What Actually Matters
Noodles need to be par-cooked just short of done, then fried in batches over high heat, never all at once in a crowded pan. Boil the noodles until they're still slightly firm, since they'll finish cooking in the wok, and toss them with a little oil right after draining so they don't clump while they wait. When it's time to fry, work in batches if your wok or skillet is anything less than very large. Overcrowding drops the pan's temperature, and instead of frying and picking up char, the noodles steam in their own moisture and turn soft and gummy, which is the single most common way mie goreng goes wrong.
Mie Goreng Recipe
Serves 4. Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.
- 12 ounces fresh or dried egg noodles
- 4 tablespoons vegetable oil, divided
- 4 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 red chilies, seeded and roughly chopped (optional)
- 1 teaspoon shrimp paste
- 2 boneless, skinless chicken thighs, thinly sliced (about 8 ounces)
- 8 large shrimp, peeled and deveined
- 1 cup shredded green cabbage
- 1 carrot, julienned
- 3 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt, plus more to taste
- 2 large eggs
- 2 green onions, sliced, for garnish
- 1/4 cup fried shallots, for garnish
- 1 lime, cut into wedges, for serving
- Bring a large pot of water to a boil. Cook the noodles until just short of done, about 1 to 2 minutes less than the package directs. Drain, toss with 1 tablespoon of oil to keep them from clumping, and set aside.
- In a food processor or mortar, pound or pulse the shallots, garlic, chilies, and shrimp paste into a coarse paste.
- Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the paste and cook, stirring often, for 6 to 8 minutes, until it darkens and smells fragrant.
- Add the chicken and shrimp. Raise the heat to medium high and cook for 4 to 5 minutes, until the chicken is cooked through and the shrimp turns pink.
- Add the cabbage and carrot and stir fry for 2 minutes, until just softened.
- Push everything to one side of the wok. Add the remaining 2 tablespoons oil, crack in the eggs, and scramble until just set, then mix through the rest of the ingredients.
- Working in two batches if needed to avoid crowding the pan, add the par-cooked noodles. Stir fry each batch over high heat for 3 to 4 minutes, pressing the noodles against the hot surface, until they pick up light char.
- Return all the noodles to the wok, add the kecap manis, soy sauce, and salt, and toss until everything is coated evenly, about 2 minutes. Divide among four plates, garnish with green onion and fried shallots, and serve with lime wedges.
| Nutrition (per serving) | Amount |
|---|---|
| Calories | approximately 460 |
| Protein | approximately 26g |
| Fat | approximately 17g |
| Carbohydrates | approximately 50g |
These values are a calculated estimate based on the ingredients above, not lab-verified nutrition data.
Tips, Variations, and Storage
Swap the shrimp and chicken for beef, tofu, or leave both out for a vegetarian version, checking your shrimp paste and kecap manis if you need it strictly vegetarian. Leftovers keep in the fridge for up to three days and reheat best in a hot skillet or wok rather than the microwave, which turns the noodles soft. This dish doesn't freeze particularly well since the noodles lose their texture, so it's best eaten within a few days.
Frequently Asked Questions
Why do my fried noodles turn out soggy?
Almost always an overcrowded pan or noodles that were boiled fully before frying. Par-cook the noodles just short of done and fry in batches over high heat.
Can I use instant ramen noodles instead of egg noodles?
You can in a pinch, but fresh or dried egg noodles hold up better to frying and have a firmer bite. If using instant noodles, boil them even more briefly than the package suggests.
What's the difference between mie goreng and nasi goreng?
They use nearly identical seasonings and technique, the only real difference is noodles versus rice as the base.
Can I make this vegetarian?
Yes, omit the chicken, shrimp, and shrimp paste (use a vegetarian substitute or skip it), and add extra vegetables like bean sprouts or bell pepper.
Is mie goreng spicy?
Not by default. The chilies here are optional, and you can always add sambal on the side for anyone who wants more heat.
Mie goreng is an easy dish to fold into a regular rotation once you've got the wok technique down. Visit the Indonesian recipes hub for more, or try its close cousin nasi goreng if you have rice on hand instead of noodles.
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I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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