Spice up your mealtime in just 25 minutes with Mee Goreng. This quick, flavorful noodle dish offers a delicious journey through the vibrant tastes of Southeast Asia.
If you are looking for more delicious Indonesian recipes, then you have to check out my Indonesian Chicken Curry, Indonesian Curry Tofu Noodles, and Indonesian Pork Satay!
Table of Contents
What is Mee Goreng?
Mee Goreng, also known as Mi Goreng or Mie Goreng, is a popular Southeast Asian stir-fried noodle dish. Originating from Indonesia and Malaysia, this flavorful meal typically features a combination of noodles, proteins (such as chicken, prawn, or tofu), and vegetables, all tossed in a savory and slightly sweet sauce. The dish is renowned for its rich, complex flavors, which come from a blend of soy sauces, oyster sauce, and other seasonings.
Reasons to Love Mee Goreng
- Mee Goreng packs a punch with its spicy, sweet, and savory blend, making every bite a delightful adventure.
- The Mee Goreng recipe uses simple, affordable ingredients, making it a cost-effective choice for flavorful home cooking.
- This Mee Goreng recipe delivers the authentic flavors of Southeast Asian street food straight to your home kitchen. Most ingredients are easily found at your local Asian grocery store, ensuring a genuine culinary experience.
Recipe Ingredients
- Sweet Soy Sauce: Adds a rich, molasses-like sweetness and deep, caramelized flavor.
- Chicken and Shrimp: These proteins add a tender, juicy texture and a hearty, satisfying flavor.
- Sriracha: Introduces a subtle, spicy kick with a touch of tanginess.
See the recipe card for full information on ingredients and quantities.
Variations
- Gluten-Free Mee Goreng: Use gluten-free soy sauces and oyster sauce alternatives, and swap wheat flour noodles like ramen noodles or egg noodles with rice noodles.
- Spicy Lover’s Mee Goreng: Add a tablespoon of sambal oelek, extra sriracha, or chili paste. Boost the heat with seasoning oil, seasoning powder, or extra spices for a fiery kick.
- Green Vegetable Boost Mee Goreng: Add bok choy or spinach to add a boost of nutrients.
How to Make Mee Goreng
Step #1: In a bowl, mix the sauce ingredients together and set aside.
Step #2: Prepare the noodles per their package instructions just before cooking.
Step #3: In a wok or large skillet, heat 1 tablespoon of olive oil over medium heat. Pour in your whisked eggs and swirl them to create a thin coat across the bottom. Cook for 1 minute, then flip and cook for another 30 seconds.
Step #4: Next, move the cooked eggs onto a cutting board and fold them into a wrap. Slice into ½-inch thick pieces to create egg ribbons.
Step #5: Heat the remaining tablespoon of olive oil in the same wok or skillet over high heat.
Step #6: Add the garlic and chicken, cooking until the outside of the chicken turns white.
Step #7: Next, add the shrimp and cook for about 1 minute until the chicken is mostly cooked.
Step #8: Add the cabbage and toss for 1 minute until slightly wilted.
Step #9: Then, add the noodles, green onions (saving some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and the noodles slightly caramelize.
Step #10: Add the egg ribbons and toss for 30 seconds until they are warmed through.
Step #11: Garnish with more green onions, serve, and enjoy!
Expert Tips
- Preheat the Wok: Ensure your wok or skillet is fully preheated before adding oil. This helps in achieving a quick, even sear on the chicken and shrimp, preserving their moisture and flavor.
- Don’t Overcook the Noodles: Slightly undercook the noodles as they will continue to cook when stir-fried with the sauce and vegetables. This keeps them firm and prevents them from becoming mushy.
- Adjust Sauce Consistency: If the sauce becomes too thick during cooking over medium-high heat, add a splash of water or broth. This helps in evenly coating the noodles without making them sticky or dry.
Frequently Asked Questions
Toss the cooked noodles with a bit of sesame oil before adding them to the stir-fry. This prevents sticking and adds a subtle nutty flavor to the dish.
Yes, a large, high-sided skillet can work if you don’t have a wok. Ensure it’s hot enough to stir-fry quickly and evenly, mimicking the wok’s fast-cooking environment.
To achieve a caramelized finish, let the noodles sit undisturbed in the hot wok for a few seconds before tossing. This technique allows them to develop a slight char and caramelization.
Storage Info
To store Mee Goreng, place it in an airtight container and refrigerate for up to 3 days. While freezing is possible, it may alter the texture of the noodles; freeze in a tightly sealed container for up to 1 month.
To reheat, use a skillet over medium heat or microwave on medium power for 2-3 minutes, stirring occasionally. Add a splash of water or broth to maintain moisture and prevent drying out during reheating.
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Mee Goreng Recipe
RECOMMENDED PRODUCTS
Ingredients
- 3 instant noodle cakes - season packets removed
For the Sauce
- 2 Tbsp sweet soy sauce
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp ketchup
- 1 tsp sriracha
- 2 tsp sesame oil
For the Stir Fry
- 2 Tbsp olive oil
- 2 eggs - whisked
- 3 garlic cloves - minced
- 4 oz chicken breast - cut into bite sized pieces
- 4 oz shrimp - peeled and deveined
- 2 cups green cabbage - finely sliced
- 3 green onions - cut into two inch lengths
Instructions
- In a bowl, mix the sauce ingredients together and set aside.
- Prepare the noodles per their package instructions just before cooking.
- In a wok or large skillet, heat 1 tablespoon of olive oil over medium heat. Pour in your whisked eggs and swirl them to create a thin coat across the bottom. Cook for 1 minute, then flip and cook for another 30 seconds.
- Next, move the cooked eggs onto a cutting board and fold them into a wrap. Slice into ½-inch thick pieces to create egg ribbons.
- Heat the remaining tablespoon of olive oil in the same wok or skillet over high heat.
- Add the garlic and chicken, cooking until the outside of the chicken turns white.
- Next, add the shrimp and cook for about 1 minute until the chicken is mostly cooked.
- Add the cabbage and toss for 1 minute until slightly wilted.
- Then, add the noodles, green onions (saving some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and the noodles slightly caramelize.
- Add the egg ribbons and toss for 30 seconds until they are warmed through.
- Garnish with more green onions, serve, and enjoy!
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NOTES
Nutrition
Reminded me of the noodles I had in Indonesia, simple and so flavorful.