Mi Goreng Noodles
Savor the bold, vibrant flavors of *Mi Goreng Noodles*, the ultimate Indonesian-style stir-fry bursting with sweet, savory, and spicy notes! This quick and easy recipe takes just 30 minutes from start to finish, making it perfect for busy weeknights. Featuring springy ramen noodles, tender shredded chicken, and an array of fresh vegetables like bok choy and carrots, it's all brought to life with an irresistible blend of soy sauce, sweet kecap manis, oyster sauce, and a dash of spicy sambal oelek. Topped with crunchy fried shallots and fresh spring onions, and served with a zesty lime wedge, this street-food classic is a must-try dish that strikes the perfect balance of comfort and excitement. Whether you're a fan of Asian cuisine or looking to spice up your dinner rotation, this Mi Goreng recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 200 grams instant ramen noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 large eggs
- 200 grams cooked chicken breast, shredded
- 100 grams bok choy or cabbage, chopped
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 tablespoon oyster sauce
- 1 teaspoon sambal oelek
- 2 stalks spring onions, sliced
- 1 lime, cut into wedges
- 2 tablespoons fried shallots
Instructions
Bring a pot of water to a boil and cook the instant ramen noodles according to the package instructions but short of fully cooking them to keep them firm.
Drain the noodles and set them 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 until fragrant and softened, about 2 minutes.
Push the garlic and shallots to one side of the wok and add the remaining tablespoon of oil to the empty side.
Crack the eggs into the skillet and scramble them until fully cooked.
Mix the eggs with the garlic and shallots.
Add the shredded chicken, bok choy, and julienned carrot to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender.
Add the cooked noodles to the wok and toss to combine.
Pour the soy sauce, sweet soy sauce, oyster sauce, and sambal oelek over the noodles.
Toss everything together until the noodles are evenly coated with the sauces and vegetables are well mixed, about 2-3 minutes.
Transfer the noodles to serving plates and garnish with sliced spring onions and a sprinkle of fried shallots.
Serve immediately with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.3 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.2 mg | 45% | |
| Potassium | 996 mg | 21% | |
*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.
