Mie Goreng Fried Noodles

Name: Mie Goreng Fried Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 8 oz fresh or dried Chinese egg noodles, cooked and drained; 4 tbsp vegetable oil; 6 garlic cloves, minced; 4 shallots, minced; 1 tsp shrimp paste (terasi) or fish sauce as substitute; 4 tbsp kecap manis (sweet soy sauce); 2 tbsp soy sauce; 2 cups green cabbage, thinly shredded; 2 cups bean sprouts; 8 oz boneless, skinless chicken breast, thinly sliced; 4 large eggs; 4 green onions (scallions), sliced; 2 limes

Indonesia's beloved stir-fried egg noodles tossed with kecap manis, garlic, shrimp paste, and a fried egg on top. Smoky, sweet, and savory, this quick street-food classic comes together in minutes.

25 minEasyServes 4480 cal/serving

IndonesianLunchStovetopStandardPork-FreeNightshade-Free

Ingredients

8 oz fresh or dried Chinese egg noodles, cooked and drained
4 tbsp vegetable oil
6 garlic cloves, minced
4 shallots, minced
1 tsp shrimp paste (terasi) or fish sauce as substitute
4 tbsp kecap manis (sweet soy sauce)
2 tbsp soy sauce
2 cups green cabbage, thinly shredded
2 cups bean sprouts
8 oz boneless, skinless chicken breast, thinly sliced
4 large eggs
4 green onions (scallions), sliced
2 limes

Instructions

1

Heat a wok or large skillet over high heat until smoking. Add half the 4 tbsp vegetable oil, then add 4 minced shallots and 6 minced garlic cloves. Stir-fry for 1 minute until fragrant.
2

Add 1 tsp shrimp paste (terasi) or fish sauce as substitute and mash it into the oil for 30 seconds, then add 8 oz thinly sliced boneless, skinless chicken breast. Stir-fry over high heat until cooked through and no longer pink, reaching an internal temperature of 165°F (74°C), about 3-4 minutes.
3

Add 2 cups thinly shredded green cabbage and stir-fry for 1 minute until slightly wilted. Add the cooked 8 oz fresh or dried Chinese egg noodles and toss to combine.
4

Pour 4 tbsp kecap manis (sweet soy sauce) and 2 tbsp soy sauce over the noodles and toss everything together vigorously over high heat for 2 minutes until coated and slightly caramelized.
5

Add 2 cups bean sprouts and toss for 30 seconds. Divide onto plates.
6

In the same wok or a small skillet, heat the remaining vegetable oil over medium heat and fry 4 large eggs sunny-side-up until the whites are set.
7

Top each plate with a fried egg and scatter 4 sliced green onions (scallions) on top. Serve with 2 limes wedges for squeezing.

Questions

Can I make Mie Goreng Fried Noodles gluten-free?

Yes. The gluten in this entry is 8 oz fresh or dried Chinese egg noodles, cooked and drained, 4 tbsp kecap manis (sweet soy sauce), 2 tbsp soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Mie Goreng Fried Noodles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Mie Goreng Fried Noodles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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