Mie Goreng – Indonesian Stir Fried Noodles

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Mie goreng is Indonesia’s ultimate comfort food, sweet, savory, smoky, and stir-fried to perfection. From classic Indonesian mie goreng to the beloved mie goreng Jawa, these fried noodles are quick to cook, loaded with flavor, and always a crowd-pleaser.

A plate of Mie Goreng, Indonesian stir fried noodles with chopsticks.

Mie goreng is a classic Indonesian stir-fried noodles recipe, made with egg noodles, chicken, meatballs, vegetables, and egg, plus plenty of shallots for extra flavor. What makes it truly special is kecap manis, Indonesia’s thick sweet soy sauce that gives the noodles their signature savory-sweet taste. This homestyle mie goreng Jawa is smoky, comforting, and always topped with a generous sprinkle of crispy fried shallots.

While kecap manis defines the sweet-savory flavor of mie goreng, not all Indonesian street food noodles lean on it. Take minced pork noodles, for example, another popular favorite that shines with a more savory sauce instead of sweet soy. Together with dishes like sate maranggi, nasi goreng kampung, and chicken satay with peanut sauce, mie goreng shows just how versatile Indonesian cooking can be, with kecap manis often at the heart of the flavor story.

Why You Will Love This Recipe

Fast and fuss-free – Ready in under 30 minutes, perfect for busy weeknights or lazy weekends.
Sweet, savory, and delicious – Thanks to kecap manis and shallots, every bite is packed with bold Indonesian flavor.
Customizable to your taste – Add your favorite proteins, veggies, or even go meatless—it’s delicious any way you stir it.
That crispy shallot topping! – Crunchy, aromatic shallots are the best topping for mie goreng.

Recipe Ingredients

Mie goreng or indonesian stir fried noodles ingredients with labels.

Ingredient Notes

Noodles – Most commonly used noodles for mie goreng is egg noodles. They are dried, so you need to soak it with hot water for a while. Check the instructions on the package so you can handle it well. It usually takes one to two minutes to make it soft. Then the cooking process continues in the wok.

Meat – This is the part where you can put any meat to the dish. Any meat can be included here such as chicken fillet, beef slices, pork slices, fish balls, sausage, fish cake, shrimps.

Vegetables – Vegetables may vary. The most commonly used are mustard greens, chives, and bean sprouts. Cabbage can also work well, but it tends to be watery.

Sweet soy sauce – This particular sauce is the one that make this dish different. Sweet soy sauce or kecap manis can be found in Indonesia. It has sweet umami taste and adds dark brown color to the noodles.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

You can substitute the noodles with any variety noodles that you like, wide noodles, rice noodles, etc. Meat and vegetables can be adjusted to your preference.

For anyone doing Ketogenic diet, you can substitute the noodles with Shirataki noodles or Konjac noodles. They are great for noodles substitute and are plant-based.

How to Make Mie Goreng

Step by step process photos of boiling the dried noodles and preparing the scrambled eggs.

STEP 1. Prepare the vegetables and toppings. Cut the mustard greens into 5 cm pieces. Rinse the bean sprouts thoroughly. Thinly slice the chilies, meatballs, and chicken.

STEP 2. Bring a pot of water to a boil and gently add the dried noodles. Cook for about 3 minutes, or until soft (Images 1, 2, 3). Meanwhile, whisk the eggs with a pinch of salt (Image 4).

Step by step process photos of making the scrambled eggs and sauteeing the shallots and garlic.

STEP 3. Heat a little oil in a wok or large pan. Scramble the eggs over medium heat until fluffy and bright yellow (Images 5, 6). Set aside. In the same wok, add a bit more oil and sauté the chopped garlic and shallots until fragrant and golden brown (Images 7, 8).

Step by step process photos of putting in the protein and noodles.

STEP 4. Add the sliced chicken and meatballs. Stir-fry until the chicken turns white and starts to cook through (Images 9, 10). Then add the noodles and seasonings (Images 11, 12).

Step by step process photos of stir frying the mie goreng.

STEP 5. Pour in a splash of water to help mix the seasonings evenly (Image 13). Add the mustard greens and green onions (Image 14), and stir-fry until the veggies are vibrant and slightly wilted. Add the bean sprouts and stir briefly (Image 15), then return the scrambled eggs to the pan and give everything a final quick toss (Image 16).

Pro Tips

Prep everything first – Once the wok is hot, things move fast! Have all your ingredients chopped, washed, and ready to go before you turn on the heat.
Mix the sauce ahead of time – Combine all the seasonings in a small bowl before cooking. This not only saves time but also makes sure you don’t forget anything. When it’s go-time, just pour it all in!
Use the right tools – A long pair of chopsticks and a spatula work great for stir-frying. They help toss the noodles gently and coat them evenly in that delicious sauce.
Don’t overcrowd the wok – Stir-fry in batches if needed. Too many ingredients at once can lower the heat and make things soggy instead of smoky and delicious.
Finish with a toss, not a stir – At the end, gently toss everything together instead of stirring too hard. It keeps the noodles springy and the veggies crisp.

How to Serve

Mie goreng is delicious on its own, but pairing it with a few side dishes will make your meal more complete. Serve it with crispy bites like fried shrimp balls, deep-fried meatballs, or soft, savory dishes like green bean eggs, chive eggs, and shrimp omelette. And don’t forget to add Acar Timun on the side. These side dishes are perfect for sharing.

To round it all out, sip on something refreshing like lemongrass pandan tea or enjoy the rich assam milk tea.

FAQs about Mie Goreng

Why is the noodles in my Mie Goreng still hard?

It could be the noodles are not well-cooked yet. You need to pour in a little water to let it cook in the wok.

What if I don’t have Kecap Manis? What should I substitute it with?

You can substitute Kecap Manis with molasses or palm sugar. Do not use too much, though or it will be too sweet.

Can I make mie goreng gluten free?

You can substitute the noodles to Konjac/Shirataki noodles. Use only real meat (chicken, pork, beef) instead of fishballs or meatballs or sausage. You also need to ensure the sauce are all gluten-free.

Is mie goreng spicy?

It can be! Traditionally, mie goreng is mildly spiced, but you can always adjust the heat. Add fresh red chilies or spoonfuls of sambal to dial up the spiciness to your liking.

What makes Indonesian mie goreng different?

The key difference is the use of kecap manis, which gives Indonesian mie goreng its sweet-salty depth. Compared to other versions like Chinese chow mein or Malaysian maggi goreng, Indonesian mie goreng has a more caramelized flavor and often includes fried shallots, chilies, and a side of pickled veggies or sambal.

A pair of chopsticks holding mie goreng in the air.

Storage

If you have some leftover, you can keep it in a closed container in the chiller. In my house, it is very rare to have mie goreng as leftover. Reheating is simple, you can just put this stir-fried noodles in the microwave or stir fry in a pan for a few minutes.ot use too much.