📝 About This Recipe
Transport your kitchen to the bustling night markets of Jakarta with this classic Mie Goreng, a beloved Indonesian staple known for its perfect balance of sweet, savory, and spicy flavors. This dish features chewy egg noodles tossed in a signature glossy glaze of Kecap Manis (sweet soy sauce) and a fragrant aromatic paste. Loaded with fresh vegetables and protein, it’s a smoky, 'wok-hei' infused masterpiece that captures the soulful heart of Southeast Asian comfort food.
🥗 Ingredients
The Noodles and Protein
- 450 grams Fresh yellow egg noodles (or dried noodles, boiled until al dente and drained)
- 150 grams Chicken breast or thigh (thinly sliced)
- 100 grams Raw shrimp (peeled and deveined)
- 2 large Eggs (lightly beaten)
The Aromatic Paste (Bumbu)
- 4 pieces Shallots (roughly chopped)
- 3 cloves Garlic (roughly chopped)
- 2 pieces Candlenuts (toasted; substitute with macadamia nuts if unavailable)
- 2-3 pieces Bird's eye chili (adjust to heat preference)
The Sauce and Seasoning
- 3 tablespoons Kecap Manis (Indonesian Sweet Soy Sauce) (the essential ingredient for color and sweetness)
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce
- 1/2 teaspoon White pepper (ground)
- 1/4 teaspoon Salt (to taste)
Vegetables and Garnish
- 1 cup Cabbage (shredded)
- 1 bunch Bok choy or Choy Sum (cut into 2-inch pieces)
- 2 stalks Green onions (sliced into 1-inch lengths)
- 2 tablespoons Fried shallots (Bawang Goreng) (for garnish)
- 1 each Cucumber and Tomato (sliced for serving)
👨🍳 Instructions
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1
Prepare the aromatic paste by pounding the shallots, garlic, candlenuts, and chilis in a mortar and pestle or pulsing in a small food processor until a smooth paste forms.
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2
In a small bowl, whisk together the Kecap Manis, light soy sauce, oyster sauce, and white pepper. Set this sauce mixture aside.
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3
If using dried noodles, cook them in boiling water according to package instructions but remove them 1 minute early so they remain firm (al dente). Rinse with cold water and toss with a teaspoon of oil to prevent sticking.
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4
Heat 2 tablespoons of vegetable oil in a large wok or heavy skillet over high heat until shimmering.
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5
Add the aromatic paste to the wok and stir-fry for 1-2 minutes until the raw smell disappears and the paste becomes fragrant and slightly golden.
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6
Add the sliced chicken and shrimp. Stir-fry for 2-3 minutes until the chicken is opaque and the shrimp turns pink.
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7
Push the ingredients to one side of the wok. Pour the beaten eggs into the empty space and scramble them quickly for 30 seconds until just set.
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8
Add the shredded cabbage and bok choy stems. Stir-fry for 1 minute until the vegetables begin to soften.
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9
Add the noodles to the wok, followed by the prepared sauce mixture.
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10
Using two spatulas or tongs, toss everything vigorously over high heat. Ensure the noodles are evenly coated in the dark sauce and slightly charred in spots for that smoky flavor.
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11
Toss in the green onions and bok choy leaves. Stir for another 30-60 seconds until the leaves are wilted.
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12
Taste and add a pinch of salt if necessary. Remove from heat immediately to prevent the noodles from becoming mushy.
💡 Chef's Tips
Always use a high smoke-point oil like vegetable or canola oil and keep the heat high to achieve the classic 'wok-hei' flavor. Do not overcook your noodles during the initial boil; they will continue to soften as they absorb the sauce in the wok. If you cannot find Kecap Manis, you can make a quick substitute by simmering equal parts balsamic vinegar and brown sugar until syrupy. For a vegetarian version, substitute the meat with firm tofu and use mushroom sauce instead of oyster sauce. To ensure the best texture, prep all your ingredients before turning on the stove, as the stir-frying process happens very quickly.
🍽️ Serving Suggestions
Serve hot on a plate lined with a fresh banana leaf for an authentic tropical touch. Top with a crispy fried egg (Telur Ceplok) with a runny yolk to add richness to the noodles. Accompany with Indonesian pickles (Acar Timun) and prawn crackers (Krupuk) for essential crunch and acidity. Provide a side of Sambal Oelek or sliced fresh chilis for those who want an extra spicy kick. Pair with a tall glass of iced jasmine tea or an Indonesian-style avocado shake (Jus Alpukat).