Mie Goreng Fried Noodles
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.
Ingredients
- 8 oz fresh or dried Chinese egg noodles, cooked and drained
- 4 tbsp vegetable oil
- 6 cloves 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
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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 cloves minced garlic cloves. Stir-fry for 1 minute until fragrant.
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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.
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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.
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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.
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5
Add 2 cups bean sprouts and toss for 30 seconds. Divide onto plates.
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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.
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7
Top each plate with a fried egg and scatter 4 sliced green onions (scallions) on top. Serve with 2 limes wedges for squeezing.