Mie Goreng

I love indonesian mie goreng. Indonesian Mie Goreng is incredibly flavorful and I love having the crispy garlic with it. Noodles stir-fried in a delicious sweet and savory sauce.


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
1/4 cup cooking oil
2 cloves garlic
8 – 10 medium shrimp (deveined, tail on)
2 cups shredded cabbage
1 1/2 lbs fresh yellow egg noodles
1 1/2 cups fresh bean sprouts
sliced fresh red chili (garnish)
chopped scallions (garnish)
calamansi lime or regular lime wedges (garnish)


1. Prepare the sauce by combining the kecap manis, soy sauce, oyster sauce and white pepper.

2. Heat cooking oil in a wok over medium-low heat. Add the sliced shallots, then increase the heat to medium.

3. Remove the shallots from the wok when they are just about golden brown. Spread them out on a paper towel so that it can soak up the excess oil. 

4. Use a wok spatula to remove most of the oil from the wok, leaving behind about 2 tablespoons of the oil.

5. Add garlic to the wok, followed by the shrimp. Stir-fry for about 30 seconds or until the shrimp are half-way cooked.

6. Add sliced cabbage. Stir-fry till slightly softened (about one minute).

7. Add noodles.

8. 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. 

9. Stir to combine all the ingredients well, then transfer the noodles to a serving dish.

10. Top with crispy shallots, sliced red chili, and chopped scallions.


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