Mie Goreng 
(Indonesian stir-fried noodles with vegetables)

Written by on in Recipe
Serving of Indonesian stir-fried noodles with vegetables
Image by Wikipedia: Midori

For a quick, nourishing meal, Indonesian mie goreng is a great choice. Also spelled mi or mee goreng, this stir-fried noodle dish is a great way to use up items in the fridge. Use your imagination! Popular in Malaysia and Singapore too.

Mie Goreng
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Mie Goreng

Course: Pasta and NoodlesCuisine: Indonesia, Malaysia, Singapore
Servings

4

servings

For a quick, nourishing meal, Indonesian mie goreng is a great choice. Also spelled mi or mee goreng, this stir-fried noodle dish is a great way to use up items in the fridge.

Ingredients

  • Asian egg noodles — 1 pound

  • Oil — 3 tablespoons

  • Onion, thinly sliced — 1

  • Red chile peppers, finely chopped — 2 or 3

  • Garlic, minced — 2 or 3 cloves

  • Shrimp, peeled and deveined — 1 pound

  • Cabbage, shredded — 1/2 head

  • Scallions, chopped — 3 or 4

  • Tomatoes, seeded and chopped– 1 cup

  • Light soy sauce, or kecap manis — 2 tablespoons

  • Beans sprouts — 1 cup

  • Salt — to taste

Directions

  • Cook the noodles according to package directions, taking care not to overcook them. Drain the noodles, rinse them with cool water, drain again and set aside.
  • Heat the oil in a wok or large skillet over high flame. Add the onion, chiles and garlic and stir fry until the onion is translucent, 2 to 3 minutes.
  • Add the shrimp and stir fry for another minute or two, or until the shrimp is almost cooked through and pink.
  • Add the cabbage and scallions and stir fry for 2 or 3 minutes more, or until the vegetables are tender but still crispy.
  • Stir in the tomatoes and soy sauce or kecap manis, reduce heat to medium-low and simmer for 2 to 3 minutes.
  • Stir in the sprouts, adjust seasoning with salt and serve hot.

Mie Goreng Notes and Variations

  • Meats: Thinly sliced chicken, beef, lamb or pork is also popular. For a vegetarian version, use cubed firm tofu or deep-fried tofu.
  • Vegetables: Try using thinly sliced bell peppers, thinly sliced and blanced carrots or broccoli, chopped bok choy, celery sliced on a bias.
  • Seasonings: Substitute 3 or 4 minced shallots for the onions. Saute some minced ginger or galangal with the onions. Add a teaspoon of shrimp paste toward the end of sauteing the onions. Add a squirt of sambal oelek chili paste for extra heat.
  • Garnishes: Lots of options are available for garnishing your mie goreng: fried onion flakes, thinly sliced cucumber, pickled shallots. Or make a thin omelet with a couple of eggs, shred it and use it to top the noodles.

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