Mie Goreng (Indonesian Fried Noodles)

Mie goreng, or mee goreng and sometimes called bami goreng, is an Indonesian fried noodle dish made with yellow/wheat noodles and tastes sweet and savory with a mild kick. It's easy to make, takes less than 30 minutes, and is incredibly delicious and addictive! But if you prefer rice noodle, try our bihun goreng instead.

📝 Ingredients

• 6 ounces fresh egg noodles ((like chow mein or lo mein noodles) *see notes)
• 12 ounces protein of your choice ((shrimp, chicken, pork, beef, or a combination))
• 8 ounces choy sum (cleaned and cut into 1 inch pieces)
• 2 stalks green onion (just the green part; cut into 1 inch pieces (optional))
• 2 large eggs ((optional))
• 1 medium shallot (peeled and cut into smaller chunks)
• 3 cloves garlic (peeled and cut into smaller chunks)
• 4 tablespoons oil (or as needed for cooking (any neutral cooking oil))
• 3 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoons chili sauce
• 1 teaspoon chicken bouillon powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt (or season to taste)
• Pinch of white pepper ((optional))

👨‍🍳 Instructions

1. 1Prepare the protein:If using chicken, beef, or pork, cut the protein into thin slices. Lightly season the protein with some salt, and mix to combine.If using shrimp, peel and devein. Then, season lightly with salt. Mix to combine.Set the protein aside until needed.
2. 2Prepare the noodles:Bring a pot of water to a boil and add the noodles. Cook the noodles to al-dente. Drain well and fluff with chopsticks or tongs to help release steam. Set aside until needed.*Be careful! The noodles will be very hot!*
3. 3Prepare the aromatics:Use a mortar and pestle to smash the shallot and garlic into a paste. Set aside until needed.*If you prefer, you could finely mince both the shallot and garlic. However, the flavors of the mashed aromatics will be better.*
4. 4Cook the protein:In a nonstick pan or well seasoned wok over medium high heat, add enough oil to grease the bottom. Once the oil is hot, add the seasoned protein and sear on both sides until just cooked. Don't overcrowd the pan. Cook in small batches if necessary. Once done, remove the protein and set aside.
5. 5Stir fry the dish:Into the same pan or wok over medium heat, add about 4 tablespoons of oil. When the oil is hot, add the shallot and garlic paste and saute until fragrant and the aromatics are starting to brown. Make sure to scrape the bottom of the pan to help release the fond. You could also wash the pan or use a new pan if you prefer.
6. 6To the aromatics, add the noodles and stir fry for a couple of minutes, tossing occasionally, to dry out the noodles.
7. 7Add the choy sum stems to the pan and stir fry for about 1 minute. Following, add the choy sum leaves and stir frying everything for another minute.
8. 8Reduce the heat to medium low and add all the sauces and seasonings (kecap manis, chili sauce, chicken bouillon powder, onion powder, salt, and white pepper). Also return the cooked protein to the pan and add the green onions. Toss and stir fry everything until evenly coated with the sauces and seasonings.
9. 9Serve with fried egg if you'd like. Enjoy while hot!
10. 10Optional - Fry egg:In a frying pan over medium high heat, generously coat the bottom of the pan with cooking oil. Once the oil is hot and shimmering, crack the eggs into the oil and fry until desired doneness. Remove from pan and serve with mie goreng.