Indonesian Mie Goreng (Indonesian stir-fried noodles)- Learn how to make delicious authentic Indonesian mie goreng that is perfect for any day of the week. A recipe passed down from my mom to me.
Somebody is missing home. Yeah..that’s me. This never-fail-to-satisfy recipe is truly my comfort food. It’s my mom’s Indonesian Mie Goreng (Indonesian stir-fried noodles) recipe. I had it written down in my little torn-up recipe book before I got married and settle down here. As I browsed through the noodle recipes I’ve posted here at what to cook today, I realized that something was missing. Where is my mie goreng Indonesia ? So, here it is.
WHAT IS SO SPECIAL ABOUT MOM’S INDONESIAN MIE GORENG?
Mom uses candlenuts (kemiri) in her mie goreng recipe. Candlenuts are used a lot in Indonesian cooking. It adds creaminess and also provides thicker consistency to the finished dish. You can definitely sub candlenuts with macadamia nuts or skip it altogether if you don’t want to
2. THAI GREEN CHILI
Mom uses cabe rawit/ Thai green chili in her mie goreng. If you don’t like spicy food, skip it. If you do, biting into those chili peppers that have been stir-fried is seriously addicting (perhaps suicidal too! but I’m still alive so far).
WHAT MAKES A GOOD INDONESIAN MIE GORENG?
If you ask an Indonesian like me, it would be spicy, savory with hint of sweetness from kecap manis, slightly chewy and springy noodles and its rustic presentation. Mie Goreng is popular street food and late night supper, usually cooked by vendors on the street.
MIE GORENG IS FLEXIBLE
Yes, like many stir-fried noodles, you can use meat like chicken, beef, pork, or seafood like shrimp. Typical veggies can be cabbage, beansprouts, and tomatoes, but hey…you can add what your heart desires.
Of course if you are serving this to a crowd that does not eat spicy food, simply omit the chili and it is still very delicious without it!
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Indonesian Mie Goreng (Indonesian stir-fried noodles)
- 1 lb fresh or dried egg noodles, instant noodles, or ramen noodles
- 2 Tbsp cooking oil
- 1 leek (cut into 1-inch length and wash thoroughly )
- 3-4 whole green/red bird’s eye chili (stems removed)
- 8 oz boneless skinless chicken thighs (cut into 1-inch cubes)
- 2 cups shredded cabbage
- 2 Roma tomatoes (seeded and quartered). You can use grape tomatoes too (halved)
- 5 Tbsp kecap manis
- 1/4 cup soy sauce and more to taste
- 1/4 tsp white pepper powder
Ingredients to grind:
- 5 shallots
- 4 cloves garlic
- 6 candlenuts/kemiri or sub with macademia nuts
- Fried shallots crisp
- If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
- Place the shallots, garlic and candlenuts in food processor and process into a paste.
- Preheat a wok or a large pan with oil. Add in the paste you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks and saute until they are limp and soft
- Add shredded cabbage and saute until they are soft, about 5 minutes. Add green chili (if using) and stir fry for about 30 seconds. Add chicken and saute until they cook through, about 2 minutes. Add the tomatoes and stir-fry for another 30 seconds minute
- Add the noodles in follow by the sweet soy sauce. Mix well to make sure the noodles pick up the color of the sweet soy sauce, add more if needed. Add soy sauce for saltiness (to your taste) and pepper. Continue to stir and make sure everything is well mixed and turn off the heat
- Garnish with a deep-fried shallots crisp and serve immediately