Mie goreng “Fried Noodles”

Recipe for Mie goreng “Fried Noodles”


meegroreng lucelle


Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.



2 cups fresh egg noodles (miki)
2 Tablespoons chili sauce
1 Tablespoon dark soy sauce
2 tsp sugar
1/4 teaspoon salt
3 Tablespoons oyster sauce
3 Tablespoons ketchup (banana ketchup)
2 Tablespoons vegetable oil – for the stir fry
2 Tablespoons oil for boiling the noodles
2 eggs
1 teaspoon minced garlic
1 cup bean sprouts
1/2 cup shredded cabbage
1 cup fish ball cut into half
1/2 cup squid thinly sliced
1/2 cup shrimp, peeled and deveined
300 grams boneless chicken breast, cut into 1/2-inch
3 Tablespoons rice wine
1/2 Teaspoon white pepper
2 Tablespoons fried shallots
1 lemon sliced




Bring a large pot of water to a boil with 2 tablespoons of oil. Cook the noodles for 40 seconds, drain, and rinse with cold water. Set aside.

In a small bowl, combine chili sauce, dark soy, sugar, salt, oyster sauce and ketchup. Stir to combine, and set aside.

In a large wok preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, squid, chicken, and 1 cup water. Stir-fry continuously until noodles, chicken and shrimps are cooked. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit dry then add rice wine and pepper, stir to combine, and remove from heat. Garnish with scallions, lemon and fried shallots.


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