Mie Goreng is a classic Indonesian fried noodle dish that’s sweet, savory, and full of bold flavor. Stir-fried in a rich sauce made with kecap manis, these noodles are quick to make and endlessly customizable. No ticket to Bali needed - just grab a wok and get dinner on the table in 30 minutes!
Every Asian country has its own beloved version of fried noodles, and for Indonesia, it’s all about Mie Goreng, which literally translates to “fried noodles.”
This classic stir-fried noodle dish is flavorful, fast, and endlessly adaptable. You can add shrimp, chicken, tofu, or whatever veggies you like. It’s the kind of recipe that works with whatever you’ve got in the fridge.
While Mie Goreng is traditionally made with yellow egg noodles, you can easily use ramen or even instant noodles if that’s what you have on hand.
One of my favorite instant noodles growing up (okay, still today) was IndoMie; basically Mie Goreng in instant noodle form. When I was living in Oregon, my parents used to bring entire suitcases of it when they came to visit.
Mie Goreng is typically topped with crispy shallots for a boost of crunch and flavor. And just a touch of freshly squeezed calamansi lime juice really brings everything together.
Mie Goreng Sauce
What really brings this dish together is the sauce. Mie Goreng sauce is a beautiful balance of sweet and savory, and it all starts with kecap manis, a thick, syrupy Indonesian sweet soy sauce that adds deep flavor and richness.
It’s the star of this dish, and honestly, one of my favorite sauces ever. I look for every excuse to put it on everything. I usually reach for ABC brand kecap manis; perfect for this dish.
For Mie Goreng, I like to combine kecap manis with regular soy sauce, a bit of oyster sauce, and a dash of white pepper for extra umami and balance. It’s a simple mix, but it gives the noodles that unmistakable Mie Goreng flavor.
If you don’t have kecap manis on hand, you can make a quick substitute by mixing soy sauce with a little brown sugar or molasses. It’s not quite the same, but it’ll still get you pretty close.
This Mie Goreng sauce is so delicious and super versatile. Try drizzling it over pan-fried tofu, or your stir-fried veggies, or using it as a fantastic way to elevate your Nasi Goreng (Indonesian Fried Rice).
How to Cook Mie Goreng
Like any stir-fry, it’s best to have everything prepped and ready before you start cooking. Once the heat is on, things move fast and you won't have the time to measure the ingredients individually.
Start by mixing the sauce:
In a small bowl, combine 4 tablespoons kecap manis, 1 tablespoon soy sauce, 2 teaspoons oyster sauce, and a couple of dashes of ground white pepper.
Next, make the crispy shallots. This step is optional, but highly recommended. They add so much flavor to the finished dish, and the oil gets infused with that shallot aroma, which takes everything up a notch.
If you’d rather skip this step, you can find crispy shallots at most Asian supermarkets or online.
Thinly slice 2 small shallots as finely as possible. Heat about ¼ cup of cooking oil in a wok over medium-low heat. When the oil is warm, add the shallots and turn the heat up to medium.
Fry until just golden brown, then remove with a spider skimmer or a soup skimmer and drain on paper towels. They’ll crisp up as they cool.
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Remove most of the oil from the wok, leaving behind about 2 tablespoons.
Add 2 cloves of minced garlic and stir-fry until fragrant (about 20 seconds). Add 8–10 medium shrimp (tail-on, deveined) and stir-fry until they’re about halfway cooked, about 30 seconds.
Toss in 2 cups of shredded cabbage and stir-fry until slightly softened, less than a minute. By now, the shrimp should be fully cooked.
Add 1 ½ pounds of fresh yellow egg noodles. Fresh egg noodles should be easily accessible in most Asian supermarkets. Hokkien or yakisoba noodles work great, or you can use instant noodles if that’s what you’ve got.
Give the sauce another stir and pour it over the noodles. Stir-fry everything together to coat the noodles evenly. Add 1½ cups of bean sprouts and toss to combine.
Transfer to a serving dish and top with the crispy shallots, sliced red chili, and chopped scallions.
If you can find calamansi limes, serve them on the side. They add a bright, citrusy finish that ties it all together. If not, regular lime wedges work just fine.
Enjoy!
💡 Pro Tips for the Best Mie Goreng
Prep everything before you start cooking. Stir-fries move fast, and you won’t have time to chop or measure once the heat is on.
A good Kecap Manis makes all the difference. If you can’t find it, a mix of soy sauce and brown sugar works in a pinch, but try to keep a bottle in your pantry once you find a brand you like.
Don’t skip the crispy shallots. I highly recommend making your own. They add crunch, flavor, and a delicious shallot-infused oil that makes the noodles taste even better and more authentic.
Microwave refrigerated noodles to loosen them. If your cold, fresh egg noodles are stiff or stuck together, pop them in the microwave for 30 seconds to 1 minute. That’s usually enough to soften and separate them without overcooking.
Make the sauce ahead of time. You can mix the sauce in advance and keep it in the fridge for up to a week. Just give it a good stir before using. It’s a great shortcut for quick weeknight dinners, and is quite versatile!
Frequently Asked Questions
Fresh yellow egg noodles are traditional, but Hokkien or yakisoba noodles work great too. If you’re in a pinch, instant ramen noodles totally work. Just boil them for a minute or two until tender, then drain and toss them in.
Refrigerated noodles (especially fresh yellow egg noodles) can be stiff and stuck together when cold. If that happens, pop them in the microwave for 30 seconds to 1 minute to soften and loosen them before cooking.
Avoid boiling or soaking unless the package recommends it — that can make the noodles too soft. And once you’re stir-frying, make sure your wok is hot and not overcrowded to keep things from sticking.
Kecap manis and soy sauce can vary a lot by brand — some are sweeter, some saltier. Taste your sauce before adding it to the wok, and adjust if needed. You can always start with less and add more to taste.
If you can’t find kecap manis, you can make a quick substitute by mixing soy sauce with a bit of brown sugar or molasses. It’s not quite the same, but it’ll get you close enough to enjoy the dish.
Definitely! Just leave out the shrimp and use tofu or more veggies. Make sure your oyster sauce is a vegetarian version as well.
Store leftover Mie Goreng in an airtight container in the fridge for up to 3 days. To reheat, toss it in a hot pan or wok with a splash of water or oil to loosen the noodles and bring back some moisture. Microwaving works too.
Indonesian Fried Noodles (Mie Goreng)
Ingredients
For the sauce
- 4 tablespoons kecap manis sweet soy sauce
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 2 dashes ground white pepper
For the noodles
- 2 small shallots thinly sliced
- ¼ cup cooking oil
- 2 cloves garlic
- 8 - 10 medium shrimp deveined, tail on
- 2 cups shredded cabbage
- 1 ½ lbs fresh yellow egg noodles
- 1 ½ cups fresh bean sprouts
- sliced fresh red chili garnish
- chopped scallions garnish
- calamansi lime or regular lime wedges garnish
Instructions
- Prepare the sauce by combining the kecap manis, soy sauce, oyster sauce and white pepper.
- Heat cooking oil in a wok over medium-low heat. Add the sliced shallots, then increase the heat to medium.
- Remove the shallots from the wok using a spider skimmer or a soup skimmer when they are just about golden brown. Spread them out on a paper towel so that it can soak up the excess oil.
- Use a wok spatula to remove most of the oil from the wok, leaving behind about 2 tablespoons of the oil.
- Add garlic to the wok, followed by the shrimp. Stir-fry for about 30 seconds or until the shrimp are half-way cooked.
- Add sliced cabbage. Stir-fry till slightly softened (about one minute).
- Add noodles.
- Give the sauce a stir, then pour the sauce over the noodles. Stir-fry the noodles to distribute the sauce evenly, then add fresh bean sprouts to the wok.
- Stir to combine all the ingredients well, then transfer the noodles to a serving dish.
- Top with crispy shallots, sliced red chili, and chopped scallions.
KUMARI JAYASUNDERE says
I did make it . Turn out very nicely. like it .
Thanks
Char says
Hi Kumari! Thanks for trying this recipe and for taking the time to leave this comment! I really appreciate it and I'm glad that you enjoyed this dish!
Jane says
Loved it!! Turned out great 🙂
Char says
I'm so glad you enjoyed this recipe, Jane! Thank you for taking the time to leave this comment!
Lily says
I tried this recipe from a wagamamas cook book and it sucked. I then tried this one and no one in my household wants to eat anything else. Absolutely delicious. (Try putting a fried egg on top!)
Char says
Hi Lily! Ahhh I'm so glad your family enjoyed this recipe 🙂 Fried egg on the top...brilliant!