Mie Goreng/Indonesian Fried Noodle Recipe
Try this Mie Goreng/Indonesian Fried Noodle Recipe, or contribute your own.
Try this Mie Goreng/Indonesian Fried Noodle Recipe, or contribute your own.
- 2 eggs
- 1 tablespoon ketchup
- fresh cilantro
- 1/4 teaspoon white pepper
- 2 cloves garlic
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- salt and freshly ground pepper
- lime
- 2 cups bean sprouts
- oil for the pan
- 3 tablespoons kecap manis
- 1 tablespoonâ sesame or shallot oil
- 1-2 teaspoons chili sauce
- 1 largeâ boneless skinless chicken thigh cut into 1 inch pieces
- 2 links chinese sausage sliced
- 1/2 lbâ shrimp
- 1 lbâ noodles
- green onions/chives cut into 2 inch lengths
- tofu puffs
- crispy shallots
- thai chili
- Carbohydrate 14.1814474456634 g
- Cholesterol 2.45 mg
- Fat 0.747703633773585 g
- Fiber 1.78153116081334 g
- Protein 4.47197747263238 g
- Saturated Fat 0.371469983878271 g
- Serving Size 1 1 Serving (201g)
- Sodium 4051.83608233475 mg
- Sugar 12.3999162848501 g
- Trans Fat 0.0843805897571516 g
- Calories 75 calories
Step-by-step
- Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Season with salt and pepper. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove from the pan and repeat until all the eggs are cooked. Let cool slightly, roll and slice into ribbons.
- In a small bowl, mix together the kecap manis, soy sauce, oyster sauce, ketchup, sesame oil, chili sauce and white pepper. Set aside.
- Heat up a generous amount of oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until aromatic. Turn the heat up a bit and add the chicken and cook until lightly golden. Add the Chinese sausage and shrimp. Cook, stirring often, until the chicken is cooked through, the Chinese sausage is crispy, and the shrimp is cooked.
- Add the noodles, bean sprouts, tofu puffs, and the sauce and toss until everything is well coated and the noodles are heated through.
- Enjoy immediately topped with crispy shallots and cilantro. Serve with lime for squeezing and chili for spice!
Glossy strands of noodles coated in a dark, sweet soy reduction emerge from the wok alongside crisp bean sprouts, tender chicken thigh pieces, and ribbons of delicate egg. Achieving the characteristic mouthfeel of this street food classic relies entirely on managing moisture and heat distribution across multiple components.
- Slice the boneless skinless chicken thighs into uniform one-inch pieces to ensure they brown evenly without steaming in the pan.
- Cook the thin egg layer on medium-low heat until the edges release, flipping for only ten to fifteen seconds to prevent a tough skin.
- Maintain high heat when introducing the shrimp and Chinese sausage so the exterior renders its fat and crisps before the center overcooks.
- Whisk the kecap manis, dark soy sauce, oyster sauce, ketchup, sesame oil, chili sauce, and white pepper in a bowl beforehand to distribute the viscosity evenly upon contact with the hot noodles.
- Add the bean sprouts and tofu puffs simultaneously with the noodles so they retain a slight crunch rather than releasing excess water into the sauce.
Using freshly pressed shallot oil instead of standard neutral cooking fats introduces a sharper aromatic baseline that commercially bottled alternatives lack. Finished plates rely on a squeeze of fresh lime juice to cut through the heavy caramelization of the kecap manis.
