Method
- Loosen the noodles by pulling the strands apart. If using dried, boil 4 minutes, drain and rinse cold; toss with 1 tsp oil to keep separate.
- Heat oil in a wok over the highest possible flame. Add garlic, shallots and chilies; stir 20 seconds. Add chicken; stir-fry 90 seconds.
- Add prawns; cook 30 seconds. Push everything to one side. Add terasi to the empty side and let it sizzle in the oil for 30 seconds, then break and combine with the rest.
- Add cabbage and tomato; toss 90 seconds. The cabbage should still be crunchy at the centre.
- Add the noodles. Drizzle kecap manis around the edge of the wok — it caramelises against the hot metal first. Add soy sauce, oyster sauce and white pepper. Toss vigorously for 60 seconds until every strand turns deep amber.
- Off the heat, fold in spring onion. Plate. Top each portion with a sunny-side fried egg, sliced cucumber, fried shallots and krupuk standing upright. Serve with sambal and a lime wedge.
Common questions
Can Mie Goreng be made ahead?
Mie Goreng is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Mie Goreng spicy?
Mie Goreng as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Mie Goreng vegetarian or gluten-free?
This recipe contains gluten via the soy sauce and/or noodles. To make it gluten-free, substitute tamari for soy sauce.
How hard is Mie Goreng to make at home?
Mie Goreng is approachable for a home cook with basic stove skills — total time about 23 minutes, no special technique required.
Can Mie Goreng be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Mie goreng is Indonesia's most-eaten noodle dish, found in every warung and on every hotel breakfast buffet across the archipelago. The kecap manis and terasi are what distinguish it from Malaysian char kway teow or Thai pad see ew. Indomie — the brand of instant mie goreng — is a national institution; in Indonesia, hotel-based instant noodles cost almost as much as the freshly-made warung version. The fried-egg-on-top with krupuk presentation is universal across the country.
