I’d be happy to eat noodles in some form every day. I love noodles, and this Indonesian fried noodle dish, mie goreng (which means fried noodles), is one of my favorites. I grew up eating the Instant Noodle Version. To me, my Goreng is comfort food through and through. In high school, I used to eat instant mie goreng every day as a snack.
It makes me sad that I no longer eat instant noodles. What makes me happy is a huge wok of homemade noodles! The sauce is what makes this dish. The main flavor of Mie goreng comes from Kecap Manis. It is a sticky and sweet soy sauce that almost tastes like molasses. It’s super tasty and addictive.
Toppers are what make the dish. Whatever you have in your fridge or like, you can use it. I chose to use chicken, Chinese sausages, shrimp and tofu. You can easily have noodles and sauce if you are a fan of noodles but not toppings.
INGREDIENTS
- Oil for the Pan
- Two eggs
- freshly ground salt and pepper
- Three tablespoons Kecap Manis
- One teaspoon of dark soy sauce
- One teaspoon of oyster sauce
- One tablespoon ketchup
- One teaspoon of sesame oil or shallot lubricant
- Two teaspoons of chili sauce
- 1/4 tablespoon white pepper
- Two cloves garlic
- Cut one large skinless and boneless chicken thigh into 1-inch pieces
- Two links of Chinese sausage, sliced
- 1/2 lb shrimp
- 1 lb fresh egg noodles
- 2 cups of bean sprouts
- cut green onions/chives into 2-inch lengths
- tofu puffs
- Crispy shallots
- fresh cilantro
- Thai chilli
- lilac
Note: I used precooked oil noodles from my local Asian supermarket, available in the refrigerator section. You can use any noodles, but make sure they are properly cooked before frying. If you are looking for an authentic mie-goreng, I recommend that you use instant noodles. Just cook and drain them well.
Make the egg ribbons first. In a small bowl, lightly beat the eggs. Add salt and pepper. Heat a small, non-stick pan over medium heat. Pour a little oil into the pan and swirl it around to coat. Pour a thin layer and mix it to cover the bottom, similar to a crepe. Continue to cook, unattended, on low heat until the egg has set and released. Flip the eggs with a rubber spatula and continue to cook for 10-15 seconds. Repeat until all eggs are cooked. Roll and cut into ribbons after letting the eggs cool down.
Mix in a small bowl the kecap Manis, soy, oyster, ketchup, and sesame oils. Also, add the chili sauce. Set aside.
Over medium heat, warm up a generous quantity of oil in a large wok or frying pan. Stirring constantly, add the garlic. Cook until fragrant. Add the chicken, turn up the heat a little, and cook it until lightly golden. Add the Chinese sausages and shrimp. Stirring frequently, cook until the chicken has cooked through and the Chinese link is crispy. Add the shrimp. Toss the noodles with the bean sprouts, the tofu puffs, and the sauce until well coated.