Mie Goreng

Indonesian stir-fried noodles with chicken, egg, vegetables, kecap manis and sambal.

Preparation: 25 min · Cooking: 20 min · Total: 45 min · 4 servings

Ingredients

• 300 g dried wheat noodles — Wheat allergen; cook 1 minute less than the package time.
• 400 g boneless skinless chicken thighs — Cut across the grain into 1 cm strips.
• 30 ml light soy sauce — Soy allergen.
• 200 g green cabbage — Thinly shredded.
• 2 eggs — Egg allergen; beaten in a clean bowl.
• 45 ml kecap manis — Indonesian sweet soy sauce; contains soy and often wheat.
• 30 ml neutral cooking oil — Divided.
• 3 garlic — Minced.
• 100 g shallots — Thinly sliced.
• 150 g carrot — Cut into thin matchsticks.
• 150 g bean sprouts (optional) — Optional; rinse and drain.
• 1 tbsp sambal oelek — Use less for a milder dish.
• 3 spring onions — Thinly sliced.
• 1 lime — Cut into wedges.

Instructions

1. Prepare noodles, chicken and sauce

   Bring a large pot of water to a boil. Slice the chicken across the grain into 1 cm strips on a separate board, then refrigerate it while preparing vegetables; wash the knife, board and hands. Thinly shred cabbage and carrot, slice shallots and spring onions, mince garlic and cut lime into wedges. Whisk soy sauce, kecap manis and sambal together. Boil noodles 1 minute less than the package time, drain very well and toss with 1 teaspoon of the oil so they do not clump. Beat the eggs in a clean bowl.

2. Cook the chicken safely

   Heat a large wok or skillet over medium-high heat until hot, then add half the remaining oil. Start the retained 13-minute timer as the cooking window for chicken and vegetables. Add chicken in one layer and stir-fry 5–7 minutes until browned, no pink remains and the thickest strip reaches 74°C. Transfer it to a clean plate; never return cooked chicken to the raw-chicken plate.

   Cook chicken and vegetables: 780 seconds

3. Stir-fry aromatics and vegetables

   Add the remaining oil to the wok. Stir-fry shallots and carrot for 2 minutes. Add cabbage and garlic and stir-fry 2–3 minutes until the cabbage wilts but still has some bite. Keep the food moving; lower the heat if garlic browns too quickly or the oil begins to smoke.

4. Scramble the eggs in the wok

   Push the vegetables to one side. Pour the beaten eggs into the empty side and stir for 1–2 minutes until softly scrambled with no visible liquid egg. Fold the eggs into the vegetables. Add optional bean sprouts and cook 1 minute so they are hot but still crisp.

5. Toss the noodles and finish the stir-fry

   Return the cooked chicken and any juices to the wok. Add drained noodles and the prepared sauce. Toss with tongs over medium-high heat for 2–3 minutes until the noodles are evenly brown, steaming and free of cold clumps. The chicken must remain at least 74°C and the egg must be fully set. Add 1–2 tablespoons water only if the noodles stick before the sauce coats them.

   Chicken strips have no pink centre and reach 74°C; egg is fully set, vegetables remain slightly crisp and noodles are steaming and evenly coated.

6. Check, serve and store safely

   Taste with a clean utensil and adjust with a few drops of soy sauce or sambal if needed. Divide among four bowls and top with spring onions; serve lime wedges alongside. Refrigerate leftovers in shallow covered containers within 2 hours and use within 2 days. Reheat once in a wok or microwave with a splash of water until every part reaches 74°C.

Tips

• Undercook the boiled noodles by 1 minute so they finish in the wok without becoming soft.

Common mistakes

• Adding wet noodles cools the wok and makes them steam; drain very well.
• Crowding raw chicken prevents browning and delays safe cooking; use a wide wok or cook in two batches.

Substitutions

• Use firm tofu instead of chicken for a meat-free version; brown it first and still cook the egg until fully set.

Storage

Refrigerate in shallow covered containers within 2 hours and use within 2 days.

Reheating

Reheat once with a splash of water until every part reaches 74°C.

About this recipe

Mie goreng means fried noodles in Indonesian. Versions vary across Indonesia, but kecap manis commonly provides the characteristic sweet-savory colour and flavour, often balanced with chili and fresh lime.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.