Mi Goreng, otherwise known as Indonesian Noodles is a classic Indonesian stir fry dish filled with protein and veggies.
If you are looking for more delicious Indonesian recipes then you have to check out my Indonesian Chicken Curry, Indonesian Curry Tofu Noodles, and Indonesian Pork Satay!
Mi Goreng, also known as Mee Goreng, or Mie Goreng, is a classic stir fried noodle dish. If you ever visit Indonesia this is a dish you would see street vendors selling, similar to how we have food trucks and hot dog stands. Why is Mi Goreng so good? Well, it’s all about the sauce! A lot of the ingredients in the dish are classic Asian ingredients but when you pair it with the rich and thick sauce once you take a bite you simply have to go back for more!
How to Make Mi Goreng
Assemble your ingredients. For exact amounts see the recipe card below.
In a small bowl mix the sauce ingredients together and set aside.
Prepare the noodles per their package instruction just before cooking. Be sure to remove the seasoning packet from the noodles.
In a wok or large skillet, heat 1 Tablespoon of olive oil over medium-high heat. Pour in your whisked eggs and swirl them to have a thin coat across the bottom. Cook for 1 minute and then flip and cook for another 30 seconds.
Next, move the cooked eggs onto a cutting board and fold them up into a wrap. Slice into ½ inch thick pieces and voila egg ribbons!
Heat the remaining Tablespoon of olive oil in the same wok or skillet over high heat.
Add in the garlic and chicken and cook until the outside of the chicken looks white.
Next, add in your shrimp and cook for 1 minute.
Then, add in the cabbage and toss for 1 minute until slightly wilted.
Then, add in your noodles, green onions (save some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and noodles slightly caramelize.
Add in the egg ribbons and toss for 30 seconds until they are warmed through.
Garnish with more green onions, serve, and enjoy!
FAQs
Do I have to use chicken and shrimp?
Not at all! Feel free to use any protein you like, whether that is beef or tofu, or even no protein if you are just wanting veggies and noodles!
What is the difference between Dark and Light Soy Sauce?
Light soy sauce is your typical everyday soy sauce. This is what you get in restaurants and what is likely sitting in your fridge as well. Dark soy sauce on the other hand is thicker than light soy sauce and has a denser taste that is really only used for sauces for recipes.
If I don’t have dark soy sauce, can I use regular or light soy sauce as a substitute?
Technically yes, you can. However, keep in mind that there will be less overall flavor in the dish that would come from the dark soy sauce.
Can I make this a Vegetarian Recipe?
Yes! You can swap out the chicken and shrimp for Tofu or leave out proteins completely and you’re good to go!
Storage and reheating
You can STORE this recipe in an airtight container in your fridge for 3-5 days.
To reheat you can do so in your wok or large skillet with olive oil until everything has warmed through, or you can do so in your microwave until everything has warmed through.
I would not recommend freezing this dish.
More Noodle Dishes you will LOVE
- Chicken Yakisoba
- Singapore Noodles (Mei Fun)
- Simple Soba Noodle Stir Fry
- Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
- Easy Thai Drunken Noodles
- Veggie Loaded Chow Mein
Mi Goreng Recipe
RECOMMENDED PRODUCTS
Ingredients
- 3 instant noodle cakes - season packets removed
For the Sauce
- 2 Tbsp sweet soy sauce
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp ketchup
- 1 tsp sriracha
- 2 tsp sesame oil
For the Stir Fry
- 2 Tbsp olive oil
- 2 eggs - whisked
- 3 garlic cloves - minced
- 4 oz chicken breast - cut into bite sized pieces
- 4 oz shrimp - peeled and deveined
- 2 cups green cabbage - finely sliced
- 3 green onions - cut into two inch lengths
Instructions
- In a bowl mix the sauce ingredients together and set aside.
- Prepare the noodles per their package instruction just before cooking.
- In a wok or large skillet, heat 1 Tablespoon of olive oil over medium heat. Pour in your whisked eggs and swirl them to have a thin coat across the bottom. Cook for 1 minute and then flip and cook for another 30 seconds.
- Next, move the cooked eggs onto a cutting board and fold them up into a wrap. Slice into ½ inch thick pieces and voila egg ribbons!
- Heat the remaining Tablespoon of olive oil in the same wok or skillet over high heat.
- Add in the garlic and chicken and cook until the outside of the chicken looks white.
- Next, add in your shrimp and cook for 1 minute or so until the chicken is mostly cooked.
- Add in cabbage and toss for 1 minute until slightly wilted.
- Then, add in your noodles, green onions (save some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and noodles slightly caramelize.
- Add in the egg ribbons and toss for 30 seconds until they are warmed through
- Garnish with more green onions, serve, and enjoy!
VIDEO
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