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Mie Goreng – Fried Noodles with Kecap Manis
You find mie goreng at every food stall in Indonesia. You fry egg noodles in a wok with chicken, shrimp, egg and vegetables, and kecap manis gives the sweet and salty seasoning and the dark color. Unlike mie aceh from Sumatra, mie goreng has no curry spices and tastes milder.
Mie Goreng – Fried Noodles with Kecap Manis
Laura Chen
4
20 minutes
15 minutes
590
Indonesian
Main dish
You find mie goreng at every food stall in Indonesia. You fry egg noodles in a wok with chicken, shrimp, egg and vegetables, and kecap manis gives the sweet and salty seasoning and the dark color. Unlike mie aceh from Sumatra, mie goreng has no curry spices and tastes milder.
Ingredients
- 300 g dried egg noodles or 500 g fresh yellow noodles (mie kuning)
- 250 g skinless chicken thighs, in strips
- 150 g shrimp, peeled and deveined
- 2 eggs
For the flavor base:
- 4 shallots, thinly sliced
- 3 garlic cloves, finely chopped
- 1 red chili, in rings
- 2 kemiri (candlenuts), finely grated
Vegetables:
- 1 carrot, in fine strips
- 150 g white cabbage, in strips
- 150 g bok choy, in 4 cm pieces
- 1 tomato, cut into eighths
- 3 scallions, in rings
For the sauce:
- 4 tbsp kecap manis (sweet Indonesian soy sauce)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sambal oelek
- 1/2 tsp white pepper
- 3 tbsp water
Also:
- 3 tbsp vegetable oil
- 2 tbsp fried onions
- 1 cucumber, sliced
- Krupuk (shrimp chips) as you like
Instructions
- Cook the noodles 1 minute less than the package says, drain them and rinse them cold. Toss them with 1 tsp oil so they do not stick.
- Stir the kecap manis, soy sauce, oyster sauce, sambal oelek, pepper and water together in a small bowl.
- Heat 2 tbsp oil in the wok over high heat. Fry the shallots, garlic, chili and kemiri for 1 minute, until fragrant and golden at the edges.
- Add the chicken and fry for 4 minutes, until it is white all over and cooked through. Add the shrimp and fry for 1 minute, until pink.
- Push everything to the side, put the remaining oil in the middle and crack in the eggs. Let them set for 30 seconds and then break them into rough pieces.
- Add the carrot and cabbage and fry for 2 minutes, until they wilt but still have some bite. Add the bok choy and tomato.
- Put the noodles and sauce in the wok and toss everything for 2 to 3 minutes over high heat, until the noodles are evenly glossy brown and start to catch lightly.
- Fold in the scallions, sprinkle with fried onions and serve the mie goreng with cucumber and krupuk.
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