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Mie Goreng (Mee Goreng)
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Prep Time
15m
Cook Time
10m
Total Time
25m
This Mie Goreng recipe combines a variety of savory and spicy flavors in a delicious stir-fried noodle dish. With the option to use instant, fresh, or dried noodles, combined with a flavorful sauce and a mix of protein and vegetables, this dish is a satisfying and versatile meal for any occasion.
Ingredients
Servings:
2
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Noodles - Use One (note 1)
Sauce
Stir Fried Noodles
Steps
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Notes
1. Noodles - use any yellow / wheat noodles you want, not rice noodles. Instant noodles (like you get in ramen and Maggi Noodles packets) is actually quite commonly used across South East Asia! I love the crinkly look - it's familiar and authentic!
2. Kecap Manis - sweet, intense flavoured soy sauce. Syrupy consistency, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng - Fried Rice). Sold in Asian section at large supermarkets in Australia (Woolies, Coles). OR use Dark Sweet Soy Sauce (very similar).
3. Soy sauces - the dark soy sauce stains the noodles darker brown and has a more intense soy flavour than light soy sauce. Light soy adds saltiness to dishes but doesn't stain noodles. Can sub Dark Soy with more light soy or all purpose. DO NOT sub the light soy with more dark soy sauce - too intense!
4. Oyster Sauce - if you can't consume, sub with Vegetarian Mushroom "Oyster Sauce", now available at major supermarkets in Australia like Woolies.
5. Recipe source -Original source from a cookbook I borrowed from the library many years ago, unfortunately I can't remember the name!
6. Nutrition per serving. You can reduce by 50 cal per serving if you halve the oil, just be sure to use a very good non stick pan. If you skip the sesame oil, you'll reduce it by another 35 cal per serving.
2. Kecap Manis - sweet, intense flavoured soy sauce. Syrupy consistency, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng - Fried Rice). Sold in Asian section at large supermarkets in Australia (Woolies, Coles). OR use Dark Sweet Soy Sauce (very similar).
3. Soy sauces - the dark soy sauce stains the noodles darker brown and has a more intense soy flavour than light soy sauce. Light soy adds saltiness to dishes but doesn't stain noodles. Can sub Dark Soy with more light soy or all purpose. DO NOT sub the light soy with more dark soy sauce - too intense!
4. Oyster Sauce - if you can't consume, sub with Vegetarian Mushroom "Oyster Sauce", now available at major supermarkets in Australia like Woolies.
5. Recipe source -Original source from a cookbook I borrowed from the library many years ago, unfortunately I can't remember the name!
6. Nutrition per serving. You can reduce by 50 cal per serving if you halve the oil, just be sure to use a very good non stick pan. If you skip the sesame oil, you'll reduce it by another 35 cal per serving.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1,455kcal72%
-
Fat54g2%
-
Saturated Fat12g0%
-
Carbohydrates184g9%
-
Fiber10g0%
-
Sugar15g0%
-
Protein60g3%
-
Cholesterol422mg21%
-
Sodium1,940mg97%
Percent Daily Values are based on a 2,000 calorie diet.