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Indonesian/Malaysian · Dinner

Mie Goreng

Non-vegEasy

Diet: Non-veg

Mie Goreng is a Indonesian/Malaysian dish. Loosen cooked noodles before adding them to the pan.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Mie Goreng. The photograph includes crackers, pickles and a chicken wing; this recipe uses chicken strips.
The photograph includes crackers, pickles and a chicken wing; this recipe uses chicken strips. Representative photograph of Mie Goreng. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pan

Noodles

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fry · About 6 min

  1. Heat oil from 25 ml neutral oil, 300 g chicken strips, 15 g garlic, chopped, 200 g cabbage, shredded, 150 g carrots, shredded; fry chicken 6 minutes. Add garlic and vegetables for 4 minutes.

Toss · About 7 min

  1. Add 500 g cooked egg noodles and mixed 40 ml kecap manis, 20 ml soy sauce, 20 g chili sauce, 50 ml water; toss over high heat.

Finish · About 4 min

  1. Cook 3–4 minutes until sauce coats noodles and chicken reaches 74°C / 165°F.

    Check: Look for this result: sauce coats noodles and chicken reaches 74°C / 165°F.

Tips

  • Loosen cooked noodles before adding them to the pan.
  • Judge Mie Goreng by the texture and doneness signs in its steps. Your pan and heat affect how long Mie Goreng takes to cook.

Substitutions

  • Use tofu strips instead of chicken.

Storage

  • Get perishable Mie Goreng into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Mie Goreng within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Mie Goreng to 74°C / 165°F, stirring or turning it for even heating. When Mie Goreng is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Mie Goreng includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Mie Goreng becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Mie Goreng one day ahead. For Mie Goreng, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Mie Goreng on the day of serving.

FAQ

What matters most when making Mie Goreng?

Loosen cooked noodles before adding them to the pan.

What can I substitute in Mie Goreng?

Use tofu strips instead of chicken.

Can I prepare Mie Goreng ahead?

Prepare the measured ingredients for Mie Goreng one day ahead. For Mie Goreng, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Mie Goreng on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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