Indonesian sweet and spicy stir-fried noodles
Mie Goreng
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
2 plates
Difficulty
Easy
Cost
Budget
$
Mie Goreng
Indonesian sweet and spicy stir-fried noodles
★4.4(25)
Springy egg noodles wok-fried with kecap manis, vegetables, and your choice of protein. The noodle counterpart to nasi goreng, equally beloved across Southeast Asia.
10m
Prep Time
10m
Cook Time
20m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Mie goreng takes the same beloved sweet-savory-spicy seasoning of nasi goreng and applies it to chewy egg noodles. Street vendors fry it over roaring flames for maximum wok hei.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Mie Goreng worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 8 oz fresh egg noodles or instant noodles (discard seasoning packet)
- 2 tbsp kecap manis
- 1 tbsp soy sauce
- 1 cup shredded cabbage
- 2 cloves garlic, minced
- 1 egg
Instructions
- 1
Cook noodles until just al dente, drain, and toss with a drizzle of oil to prevent sticking.
- 2
Heat oil in a wok over high heat. Scramble the egg, then add garlic and cabbage. Stir-fry 2 minutes.
- 3
Add noodles, kecap manis, and soy sauce. Toss vigorously for 2-3 minutes until noodles are well coated.
- 4
Season with a squeeze of lime and a pinch of white pepper.
- 5
Serve topped with fried shallots, sliced chili, and a wedge of lime.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Egg noodlesRamen noodles
Similar springy texture and readily available
Kecap manisOyster sauce + brown sugar
Different flavor but similar sweet-savory balance
Tips & Storage
Pro Tips
Fresh yellow egg noodles from Asian stores have the best chew and texture.
Fry in small batches if your wok is not large enough to avoid steaming the noodles.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Stir-fry in a hot wok with a splash of water and a drizzle of kecap manis.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (95mg) · 2 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates10g
Fat58g
Fiber720mg
Sugar2g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add protein?
- Absolutely—chicken, shrimp, or tofu are all common additions.
- What noodles work best?
- Fresh yellow egg noodles are traditional, but instant noodle bricks work in a pinch.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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