icon Fried Noodles Indonesian Style
(Mie Goreng)

Mie Goreng are Indonesian-style fried noodles. The dish was introduced to Indonesia, Malaysia and Singapore by Chinese immigrants, and has its origins in Chinese chow mein. However, unlike Chinese fried noodles, mie goreng does not contain pork or lard in order to cater to the Muslim palate. It is typically made with shrimp, chicken or beef.

What makes mie goreng special is the use of Indonesian sweet soy sauce (Kecap Manis). To most Westerners, "soy sauce" is Chinese-style soy sauce, which is salty. Indonesian soy sauce is quite different. It is thick and syrupy with a distinct molasses-like taste due to the generous addition of palm sugar. In the West, it can be found in most decent supermarkets or in Asian food stores. If unavailable, it can be replaced by molasses with a little vegetable stock.


  • 250 g fine egg noodles
  • 250 g shrimp, peeled
  • 4 tbsp peanut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 fresh red chili, seeded and sliced
  • 1/2 tsp dried-shrimp paste
  • 2 stalks celery, finely sliced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1-2 tsp Indonesian soy sauce
  • Small wedge of cabbage, finely shredded
  • 4 spring onions, finely chopped
  • Thinly sliced cucumber
  • Fried onion flakes


  1. Soak noodles in hot water, while bringing large saucepan of water to boil.
  2. Drain noodles and drop into the boiling water, return to boil and boil from 1-3 minutes, until al-dente. This depends on the noodles: some are cooked in short time, while others require a little longer. Do not overcook. Keep testing one noodle every half minute. When al-dente, drain in colander and run cold water through them until cool or they will continue to cook. Drain well.
  3. Shell and devein shrimp.
  4. Heat peanut oil in a wok or large deep frying pan and fry the onion, garlic and chili until onion is soft and starts to turn golden. Add dried shrimp paste. Add shrimps and stir fry until cooked through. Add celery, cabbage, salt and pepper and fry for a further minute or just until tender. Vegetables should retain their crispness.
  5. Add the noodles and keep turning the mixture so that every part of it gets heated through. Season with soy sauce to taste.
  6. Place in a serving dish and sprinkle with the onion flakes and the chopped green onion. Arrange cucumber slices around edge of the bowl. Serve hot.
  7. YIELD: 4 servings.

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Last updated: October 12, 2010