Indonesian fried noodle

Another safe favorite of Indonesian one-dish meal is stir-fried noodle. The noodles used are fresh round and thick egg noodles, which can easily be substituted with instant ramen noodles. This is stir-fried quickly with spice paste and green vegetables. The main difference with other type of fried noodles are the generous use of chili and thick sweet soy sauce.

When sold in traditional eateries, the take-away noodles will be wrapped in a couple of banana leaves and fastened by toothpick or rubber band. This cheaper version is sold with pickled shallots and onion and a couple of shrimp crackers. It can certainly satisfy your midnight cravings for oily food. In fancier spots, mi goreng is served with shredded omelette or fried eggs sunny side up, a piece of fried chicken and crackers.

The secret for nice mie goreng is that as soon as the vegetables are added into the hot wok, the egg noodles are added and seasoned with sweet soy sauce as fast as you can, and quickly mixed them well with one spatula in one hand and a big ladle / fork in the other. The noodles  The faster you remove the noodles from the heat, the better it would turn out to be. Overcooked noodles is soggy and easily broken into short and lumpy.


Indonesian Fried Noodles

Makes 4 servings


For spice paste
2 cloves garlic
10 shallots (15 g)
4 candlenuts, toasted
1/2 tsp whole white pepper seeds

For stir-frying
250 g egg noodle
150 g beansprouts
150 g chinese green cabbage, cut into 2" length
5 spring onions, cut into 5 cm stalks
1 stalk chinese celery, chopped finely
1/8 cup Thai bird's eye chili (10 g)
1 tomato, quartered
1 tbsp cooking oil
1 tsp salt
1 1/2 tbsp sweet soy sauce
1/4 cup water


In a spice grinder or mortar, add the garlic, shallots, candlenuts and pepper and grind to fine paste
Heat oil in a heavy saucepan over high heat. Add the spice paste and chili, quickly stir-fry for two minutes
Toss in the green and beansprouts. Mix well with the paste quickly for one minute
Add in the noodles, tomato pieces, sweet soy sauce , salt, chopped celery and spring onion and water. Keep on stirring for one more minute, and remove from heat
Serve warm with pickled shallots and sprinkle some fried shallots for garnish

Step by step shots

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5 Responses to “Indonesian Fried Noodles – Mie Goreng Indonesia”

  1. 1

    Tuty — May 22, 2009 @ 6:43 am

    This is certainly different than bakmi goreng Jawa that I used to buy :)
    I ought to try this one. Thank you for sharing the recipe.

  2. 2

    food-4tots — May 22, 2009 @ 1:02 pm

    I am not good at stir-frying noodles. Yours look so tasty! I luv your step-by-step instructions. ;)

  3. 3

    Jun — May 28, 2009 @ 4:09 am

    There are so many ways to do it, huh. I bet every family has their own version of mie goreng. I would love to check out some bakmi goreng Java. Never had that before.

    Haha. I did that under heavy supervision from my mother. I am sure if left alone, my noodles will be one big lump of starchy mess.

  4. 4

    Beachin’ in Bali | Bagoose Bali — February 23, 2012 @ 1:22 pm

    [...] Balangan – This is one of my personal favourites, and my client came back absolutely raving about it. This is a popular reef break for surfers in the dry season (June-August), and a peaceful spot for those who just want to curl up under an umbrella with a good book, while the gentle winds cool warm skin. A series of small warungs hug the the cliff bottom and with the wave of an arm and a warm smile, you can order yourself a bowl of nasi gorgeng or mie gorgeng. [...]

  5. 5

    Shajun — August 26, 2012 @ 5:26 pm

    Good one….

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