Indonesian Mie Goreng Fried Noodles
Savor the bold and irresistible flavors of Indonesian Mie Goreng Fried Noodles, a vibrant stir-fried dish that brings the tastes of Southeast Asia straight to your kitchen. This recipe combines tender yellow wheat noodles with juicy chicken, succulent shrimp, crisp vegetables, and fluffy scrambled eggs, all enveloped in a luscious blend of sweet soy sauce (kecap manis), soy sauce, and oyster sauce. Infused with the aromatic base of garlic and shallots, this quick and easy 30-minute meal is perfect for busy weeknights or an exotic dinner treat. Customize it with a hint of heat from chili paste and garnish with fried shallots and fresh lime wedges for that authentic street-food charm. Perfect for noodle lovers and fans of bold, sweet-savory flavors!
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Recipe Information
Ingredients
- 400 grams Yellow wheat noodles (or instant noodles without seasoning)
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 200 grams Chicken breast, thinly sliced
- 150 grams Shrimp, peeled and deveined
- 1 Carrot, julienned
- 1 cup Cabbage, thinly sliced
- 4 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Chili paste (optional)
- 2 Eggs
- 2 stalks Green onions, sliced
- 2 tablespoons Fried shallots (optional)
- 1 Lime wedges (for serving)
Instructions
Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and sliced shallots and sauté for 1-2 minutes, until fragrant.
Add the sliced chicken and cook for 3-4 minutes until browned and cooked through. Add the shrimp and cook for another 2-3 minutes until pink and fully cooked. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the carrot and cabbage, and stir-fry for 2 minutes until slightly softened.
Push the vegetables to one side of the wok. Crack the eggs into the empty side and scramble them lightly until cooked through.
Return the chicken and shrimp to the wok. Add the cooked noodles to the wok and toss to combine.
Pour in the sweet soy sauce, soy sauce, oyster sauce, and chili paste (if using). Toss the ingredients together until the noodles are well-coated in the sauce.
Continue to stir-fry for another 2-3 minutes to ensure everything is warmed through and evenly mixed.
Remove from heat and garnish with sliced green onions and fried shallots (optional).
Serve the Mie Goreng hot with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 10.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
