Mee Goreng (Classic Indonesian Fried Noodles)
Mee Goreng (Classic Indonesian Fried Noodles)
Ingredients
For the Noodles
- 1 pound fresh yellow noodles, or dried egg noodles, cooked according to package directions
- 2 tablespoons vegetable oil, divided
For the Protein and Vegetables
- 1/2 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 pound large shrimp, peeled and deveined
- 4 ounces firm tofu, pressed and cut into 1/2-inch cubes
- 3 garlic, cloves, minced
- 1 shallot, large, thinly sliced
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced into 1-inch pieces
For the Sauce
- 1/4 cup kecap manis, (sweet soy sauce)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce, (like Sriracha or sambal oelek), or to taste
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For Garnish (Optional)
- 2 tablespoons fried shallots
- 1 lime, cut into wedges
- 1 red chilies, sliced, for extra heat
Instructions
- 1
If using dried noodles, cook them according to package directions until al dente. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 10 min
- 2
In a small bowl, whisk together the kecap manis, soy sauce, chili sauce, oyster sauce, sesame oil, and white pepper. Set the sauce aside.
⏱️ 3 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 3-5 minutes. Remove from the wok and set aside.
⏱️ 5 min
- 4
Add the chicken pieces to the same wok and stir-fry until cooked through and lightly browned, about 3-4 minutes. Add the shrimp and cook until they turn pink, about 1-2 minutes. Remove the chicken and shrimp from the wok and set aside with the tofu.
⏱️ 6 min
- 5
Add the minced garlic and sliced shallot to the wok. Stir-fry for 1-2 minutes until fragrant and softened.
⏱️ 2 min
- 6
Add the shredded cabbage to the wok and stir-fry for 2-3 minutes until slightly wilted.
⏱️ 3 min
- 7
Add the cooked noodles to the wok, along with the reserved chicken, shrimp, and tofu. Pour the prepared sauce over everything.
⏱️ 1 min
- 8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce. Add the bean sprouts and green onions and continue to toss for another minute until the bean sprouts are just tender-crisp.
⏱️ 3 min
- 9
Serve immediately, garnished with fried shallots, lime wedges, and sliced red chilies, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mee Goreng (Classic Indonesian Fried Noodles)
For the Noodles
- 1 pound fresh yellow noodles, or dried egg noodles, cooked according to package directions
- 2 tablespoons vegetable oil, divided
For the Protein and Vegetables
- 1/2 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1/2 pound large shrimp, peeled and deveined
- 4 ounces firm tofu, pressed and cut into 1/2-inch cubes
- 3 garlic, cloves, minced
- 1 shallot, large, thinly sliced
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 2 green onions, sliced into 1-inch pieces
For the Sauce
- 1/4 cup kecap manis, (sweet soy sauce)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce, (like Sriracha or sambal oelek), or to taste
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For Garnish (Optional)
- 2 tablespoons fried shallots
- 1 lime, cut into wedges
- 1 red chilies, sliced, for extra heat
Instructions
- 1
If using dried noodles, cook them according to package directions until al dente. Drain well and toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
⏱️ 10 min - 2
In a small bowl, whisk together the kecap manis, soy sauce, chili sauce, oyster sauce, sesame oil, and white pepper. Set the sauce aside.
⏱️ 3 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 3-5 minutes. Remove from the wok and set aside.
⏱️ 5 min - 4
Add the chicken pieces to the same wok and stir-fry until cooked through and lightly browned, about 3-4 minutes. Add the shrimp and cook until they turn pink, about 1-2 minutes. Remove the chicken and shrimp from the wok and set aside with the tofu.
⏱️ 6 min - 5
Add the minced garlic and sliced shallot to the wok. Stir-fry for 1-2 minutes until fragrant and softened.
⏱️ 2 min - 6
Add the shredded cabbage to the wok and stir-fry for 2-3 minutes until slightly wilted.
⏱️ 3 min - 7
Add the cooked noodles to the wok, along with the reserved chicken, shrimp, and tofu. Pour the prepared sauce over everything.
⏱️ 1 min - 8
Toss everything together vigorously for 2-3 minutes, ensuring the noodles and ingredients are evenly coated with the sauce. Add the bean sprouts and green onions and continue to toss for another minute until the bean sprouts are just tender-crisp.
⏱️ 3 min - 9
Serve immediately, garnished with fried shallots, lime wedges, and sliced red chilies, if desired.
⏱️ 1 min