Mi Goreng
Experience the bold and irresistible flavors of *Mi Goreng*, Indonesia’s iconic stir-fried noodle dish that’s ready in just 30 minutes. This quick and flavorful recipe combines al dente dried egg noodles with a medley of colorful vegetables like julienned carrots, crunchy cabbage, and bean sprouts, all tossed in a savory trifecta of soy sauce, sweet soy sauce (kecap manis), and oyster sauce. Enhanced with fragrant garlic, onions, and a hint of red chili heat, the dish is finished with scrambled eggs, fresh spring onions, and a garnish of crispy fried shallots for added texture. Serve this crowd-pleasing stir-fry with a squeeze of lime for a tangy burst of flavor. Perfect as a comforting meal for two, this authentic Mi Goreng recipe is a must-try for lovers of quick, easy, and incredibly satisfying Asian cuisine. Keywords: Mi Goreng recipe, Indonesian noodles, stir-fried noodles, quick Asian recipes, easy noodle dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams dried egg noodles
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 piece small onion, finely chopped
- 1 piece red chili, sliced thinly
- 1 piece carrot, julienned
- 100 grams cabbage, thinly sliced
- 100 grams bean sprouts
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon oyster sauce
- 2 pieces egg
- 2 tablespoons spring onions, sliced
- 2 tablespoons fried shallots
- 2 pieces lime wedges
Instructions
Cook the dried egg noodles according to the package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or pan over medium-high heat.
Add the minced garlic, chopped onion, and sliced red chili to the pan. Stir-fry for 2 minutes or until the onion becomes translucent and fragrant.
Add the julienned carrot and sliced cabbage to the pan. Stir-fry for another 3 minutes until the vegetables are slightly tender.
Mix in the bean sprouts and cook for an additional minute.
Add the cooked noodles to the pan and toss them well with the vegetables.
Pour in the soy sauce, sweet soy sauce, and oyster sauce. Mix everything thoroughly so that the noodles are evenly coated with the sauces.
Push the noodles to one side of the pan and add the remaining tablespoon of oil to the empty side.
Crack the eggs into the pan and scramble them until they are just cooked. Mix the scrambled eggs into the noodles.
Sprinkle the sliced spring onions over the noodles and toss everything together.
Serve the Mi Goreng hot, garnished with fried shallots and lime wedges on the side for squeezing.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 3554 mg | 155% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 37.1 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1908 mg | 41% | |
*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.
