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Indonesian

Mie Goreng (Indonesian Fried Noodles)

Mie goreng is Indonesian fried noodles with egg noodles, kecap manis, chicken, egg, cabbage, carrot, shrimp paste, and chilli sauce.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Mie Goreng (Indonesian Fried Noodles)

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; drain the noodles well before stir-frying so they fry glossy instead of steaming.

Method

  1. Cook or loosen the egg noodles until just tender, then drain well so they do not steam in the wok.

  2. Heat the measured cooking oil in a wok or wide pan over medium-high heat. Add the shallots and garlic and cook until fragrant.

  3. Add the shrimp paste and red chilli sauce, pressing them into the aromatics until the paste smells savory and toasted.

  4. Add the chicken and stir-fry until the pieces are cooked through with no pink center.

  5. Push the chicken to one side, add the beaten egg, and scramble until just set.

  6. Add the cabbage and carrot. Toss briefly so the vegetables soften slightly but keep some bite.

  7. Add the noodles, sweet soy sauce, soy sauce, and salt. Toss over high heat until glossy, evenly coated, and lightly smoky.

  8. Fold in the spring onion greens and serve hot with lemon wedges.

How to tell it's done

The noodles should be glossy, separate, lightly smoky, and coated in sweet-salty sauce.

Getting it right

Tip

Keep the wok hot and the noodles well drained; excess moisture makes mie goreng soft instead of glossy and fried.

What to serve it with

Serve with lemon wedges, cucumber slices, and extra chilli sauce.

Common mistakes

The noodles steam, clump, or taste flat.
Use a wide hot pan, drain noodles well, and toss sauce through quickly over high heat.

Substitutions

  • Use cooked wheat noodles if egg noodles are unavailable, and check the package because their egg and allergen ingredients may differ.
  • Omit shrimp paste only if needed; use a small splash of fish sauce as a fallback and update fish allergen labeling.
  • Use tofu instead of chicken for a meat-free version, but review soy and egg status separately.
  • Check sweet soy sauce and soy sauce labels because wheat content varies by brand.

Storing and reheating

Refrigerate mie goreng for up to 2 days. Reheat in a hot pan with a splash of water or oil; freezing is not recommended.