Indonesian Fried Noodles
(Mie Goreng)
a dinner recipe
Herman is a self-taught cook focusing primarily on easy-to-follow, Asian-forward, comfort food recipes that appeal to everyone, regardless of their skill level. He started his social media accounts to share his passion for cooking and baking, which began when he was about 12 years old, because his parents worked full-time jobs and he needed to feed his siblings and himself. What started out as a necessity quickly developed into a passion for cooking as he learned techniques and recipes from his family, especially his grandma. He is delighted to share his love for cooking and baking with his audience and take them on a journey of culinary discovery.
Indonesian fried noodles, or Mie Goreng, are a flavorful dish made with stir-fried noodles, shrimp, chicken, vegetables, and a savory blend of soy sauce, garlic, and spices. This is my rendition of the classic dish using my very own spice blend!
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 25 M
TOTAL | 40 M
2 SERVINGS
| 8 oz
- In a bowl, mix together sweet soy sauce, chili sauce, oyster sauce, soy sauce, and chicken stock and set aside.
- In a small pot, heat 3 Tbsp oil then add the shallots. Fry until golden brown, about 4-5 mins. Remove from pot, drain shallots on a paper towel, and set aside.
- In a medium pot, bring water to a boil (enough to cover noodles) then cook noodles according to the package to get al dente texture. Be careful not to overcook noodles as it will be stir-fried again later.
- In a wok or large pan, add chicken and cook until browned and cooked through, about 3-4 mins. Remove from the pan then add shrimp and cook for 1 min until translucent and cooked through. Remove from pan and set aside.
- In the same wok or pan, add garlic and cook until fragrant, about 30 seconds. Then add cabbage and bean sprouts and stir fry until softened, about 2-3 mins. Add noodles to the pot, stir for a min, then add back chicken and shrimp and stir for another min. Pour the sauce mixture all over, add salt to taste, and stir fry for another 2-3 mins until well incorporated.
- Plate the noodles and garnish with sliced cucumbers, scallions, fried shallots, and fried egg on top.
2-3 days in the fridge in an airtight container
Feel free to use your favorite chili sauce in place of Indonesian chili sauce (sambal oelek).
spice blend collab
This exquisite spice blend draws inspiration from the vibrant flavors found in both Indonesian and Chinese cuisines. Crafted from a combination of garlic, ginger, galangal, turmeric, coriander, cardamom, and other carefully selected ingredients, it captures the essence of these rich influences. This ready-to-use, versatile spice blend is the perfect complement for a wide range of protein, vegetable, rice, and noodle choices.
Ideal for elevating appetizers such as chicken skewers or enhancing the flavors of fried rice and noodle dishes, this blend brings an authentic taste of Southeast Asian and Chinese cuisines to your table. A noteworthy tip: ensure proper seasoning by adding salt to your dish as this blend is intentionally crafted without salt.
