How to Make Mie Goreng, Indonesia’s Beloved Noodle Dish

Comprised of skinny wheat or egg noodles stir-fried with garlic, shallots, vegetables, eggs, and meat or seafood, mie goreng is one of Indonesia’s most well-known dishes. The sweet, salty noodles are widely eaten across the Indonesian archipelago, with variations aplenty based on region and individual preference. Across the country, you’ll find renditions like mie goreng sapi (stir-fried noodles with beef) and kwetiau goreng jawa (Javanese stir-fried noodles prepared with rice noodles). In northern Indonesia, there’s mie goreng Aceh, a dish of thicker noodles with a spicy, curry-like flavor that’s named for the province it comes from. Mie goreng is also eaten in other parts of Southeast Asia, like Singapore and Malaysia. 

It’s likely that mie goreng was inspired by fried noodles like chow mein that Chinese immigrants brought over during the 18th century, when many emigrated to Indonesia for opportunities in the mining industry. Though chow mein is typically made with light and dark soy sauces, Indonesian mie goreng calls for kecap manis, a thick, sweet soy sauce essential to many Indonesian dishes.  

The ingredients in mie goreng can vary. If you order mie goreng at a warung (roadside food stall), you may get a simple dish of noodles, eggs, and nothing else. Typically, vegetables like carrots and cabbage are used. However, depending on the cook’s personal preference and market availability, you may find versions with bean sprouts, mustard greens, or spinach. Because Indonesia is a mostly Muslim country, mie goreng doesn’t usually contain pork. The most popular protein choices are chicken and shrimp, but my family enjoys fish- or beef-balls too. The noodles are always served with fried shallots and crunchy shrimp crackers, which may just be my favorite part. 

Since I live in the U.S. and can’t just pop into a warung to get my mie goreng fix, I make it at home. Taking inspiration from mie goreng Jawa (Javanese fried noodles), I season my noodles with bumbu dasar putih (a basic white spice paste that’s used as a foundation in many Indonesian dishes), kecap manis, and soy sauce. As for the other ingredients, it all depends on what I find at the market or have in my kitchen.

Although I can’t achieve proper “wok hei” (a Cantonese term used to describe the smoky, charred finish of a stir-fried dish) at home, I do follow a few guidelines to avoid a wok full of steamed, soggy noodles: I cook smaller portions at a time to avoid overcrowding the pan, and monitor the heat rigorously, adjusting the burner as needed so there is a constant sizzle. The result? Fragrant stir-fried noodles with tender vegetables that remind me of the mie goreng I used to enjoy at roadside stalls in Indonesia. Served with fried shallots, sambal oelek, and crisp shrimp crackers, mie goreng is a satisfying taste of home.

Bring a medium pot of water to boil. Add the noodles and cook for 1 minute less than package directions; the noodles should retain a slight chew and not be fully cooked. Using a colander, drain immediately and rinse with cold running water to stop the cooking process. Shake the colander well, allowing any excess water to drip off.

In a large bowl, toss noodles with 2 tablespoons kecap manis along with soy sauce to evenly coat.

In a large wok or nonstick skillet, heat oil over medium heat until shimmering. Add the shallot and garlic, and cook, stirring constantly, until fragrant, 15 to 30 seconds.

Increase heat to medium-high and add the carrot, onion, salt, and pepper. Stir frequently, and cook until onion is translucent, about 3 minutes. Add the cabbage, and stir-fry until tender, 2 to 4 minutes.

Add seasoned noodles and cook, tossing frequently, until heated through, 2 to 3 minutes. Taste and add 1 tablespoon kecap manis, if desired. Add scallions and stir through.

For Serving: Divide noodles among 2 plates and sprinkle with fried shallots. Serve hot with acar timun, sambal, and shrimp crackers, if desired.

Special Equipment

Large wok or skillet

Notes

I use Chinese wheat noodles to make mie goreng but you can use egg noodles or even the noodles from instant noodle packages. You can find fresh noodles in the refrigerated sections at Asian markets. Thin wonton noodles, Hong Kongstyle pan-fried noodles (chow mein), and lo mein all work great! If par-cooked, simply rinse with cold water to loosen the strands and remove any clumps. Dried Japanese noodles called chuka soba or Chinese chow mein noodles are available at most mainstream supermarkets. Ramen noodles work as well. Gluten-free rice noodles work too, and this dish is called bihun goreng.

Don’t overcrowd your pan while cooking. The ingredients won’t cook evenly and you won’t achieve the “wok hei” so sought after in stir-fried dishes. If you only have a small wok or pan, divide the ingredients in half and make one serving at a time.

If you have bumbu dasar putih (Indonesian white spice paste), substitute the shallot and garlic with 2 tablespoons of this paste.

Make-Ahead and Storage

Mie goreng can be refrigerated in an airtight container for up to 2 days.