Mie Goreng

Mie Goreng

Evening bustle at the warung , scooters buzzing by. The smell of roasting, sweet and salty kecap manis flavors, and a hint of chili rise from the wok. You lift the bowl – elastic noodles, crunchy vegetables, tender chicken (or tofu), and a squeeze of lime on top: that's exactly what your mie goreng tastes like.

Time: Preparation approx. 25 min
Preparation approx. 15 min
Quantity: 4 servings

Ingredients (sorted for you)

  • Pasta & Oil
    • 400 g mie noodles (or other egg noodles)
    • Peanut oil (for mixing & frying)
    • Salt (for cooking water)
  • Protein (according to your appetite)
    • 200 g chicken breast fillet, cut into strips
    • or tofu / beef / shrimp
  • Flavors & Vegetables
    • 2 shallots
    • 2 cloves of garlic
    • ¼ tsp ground rasa ginger
    • 1 red chili pepper (tip: disposable gloves)
    • 200 g Chinese cabbage, in strips
    • 200 g peppers or carrots, cut into fine strips
    • 1 handful of soybean sprouts
  • Seasoning & Finish
    • 2 tbsp soy sauce
    • 4 tsp Kecap Manis (sweet soy sauce)
    • Lime wedges, coriander, fried onions (optional, for serving)

How to do it step by step

  1. Prepare pasta
     Cook in plenty of salted water according to the package instructions. Drain, let drain briefly, and toss with a little peanut oil to prevent sticking.
  2. Cut everything – like at a roadside stand
     Cut the chicken/tofu into strips, finely chop the shallots and garlic. Halve the chili, remove the seeds, and finely chop. Cut the Chinese cabbage, peppers, and carrots into thin strips. Rinse the sprouts.

  3. Preheat wok, roast protein
    Heat the wok to high heat and add 1–2 tablespoons of peanut oil. Stir-fry the protein until browned. Remove and set aside.

  4. Build aroma base
    Add a little more oil if needed. Briefly fry the shallots, garlic, and chili until intensely fragrant. Sprinkle in the ginger powder and fry for 10–15 seconds.
  5. Vegetables + heat = bite
    Add the Chinese cabbage and peppers/carrots to the wok, stir-fry for 2–3 minutes, and keep them crisp. Briefly stir in the sprouts.
  6. Add pasta & sauces
    Add the noodles, soy sauce, and kecap manis. Toss vigorously until everything is evenly coated. Add the protein. Season to taste (salty/sweet/spicy) and, if you like, add a squeeze of lime directly to the wok.
  7. Serving like on site
    Serve in bowls, garnish with cilantro, fried onions, and lime wedges. Enjoy while still hot.

So that you taste like in Indonesia

  • High heat, short time: This is how noodles and vegetables get the light wok-roasted aroma.
  • Balance sweet, salty, and spicy: soy sauce (salty), kecap manis (sweet), chili (spicy) – finish with lime for a fresh twist.
  • Texture counts: Oil pasta, cook vegetables briefly – you want bite, not mushy.

Historical origins – short & sweet

Mie goreng literally means "fried noodles." Its roots lie in Chinese wok cooking; in Indonesia, the dish became native with kecap manis, chili, and local vegetables. Today, mie goreng is a street food favorite: quick, hot, fragrant—and a little different in every region. On your plate, it combines exactly what defines Indonesia's food culture: simple ingredients, big flavors, pure enjoyment.

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