Stir-fried egg noodles with sweet soy sauce, shrimp, egg and vegetables, Indonesia's beloved everyday fried noodle dish.
Mie goreng leans on kecap manis, Indonesia's thick, sweet soy sauce, which gives the noodles their distinctive dark, glossy coating and characteristic sweet-savory balance found across much of Indonesian cooking. A quick spice paste of garlic and shallot is fried first to build the aromatic base, then shrimp, cabbage and egg are added in stages before the noodles go in to soak up the kecap manis and toss together over high heat. Finished with crispy fried shallots and a squeeze of lime, mie goreng is a fast, satisfying meal found everywhere from street food carts to home kitchens across Indonesia, endlessly adaptable to whatever protein and vegetables are on hand.
Serves 4
Cook the noodles according to package instructions, then drain and toss lightly with a bit of oil to prevent sticking.
Heat 1 tablespoon oil in a hot wok and scramble the eggs quickly; remove and set aside.
Add another tablespoon of oil and stir-fry the shrimp until just pink, about 2 minutes; remove.
Add the remaining oil and stir-fry shallots, garlic and chile until fragrant, about 2 minutes.
Add cabbage and bean sprouts, stir-frying 2 minutes until just softened.
Add the noodles, kecap manis, soy sauce and salt, tossing everything together over high heat for 2-3 minutes.
Toss constantly over high heat once the noodles go in — this ensures the sweet soy sauce coats everything evenly without burning.
Return the shrimp and scrambled egg to the wok, tossing to combine.
Garnish with scallions and fried shallots, and serve immediately.
Use kecap manis specifically, not regular soy sauce — its thick, sweet consistency is essential to mie goreng's signature glossy coating and flavor.
Toss everything constantly over high heat once the noodles and sauce combine, to prevent the sugar in the sweet soy from burning.
Cook the noodles just short of fully tender if boiling from dried, since they'll continue cooking slightly during the stir-fry.
Chicken or beef can replace or supplement the shrimp.
A vegetarian version uses tofu and extra vegetables instead of shrimp and egg.
Adding sliced Chinese sausage gives extra richness in some regional variations.
Refrigerate up to 2 days in an airtight container; reheat in a hot wok or skillet rather than a microwave to help restore some texture.
Mie goreng reflects the strong Chinese culinary influence found throughout Indonesian cooking, adapted with local ingredients like kecap manis, and it has become one of the most ubiquitous and beloved noodle dishes across the archipelago.
Mix regular soy sauce with brown sugar or molasses in roughly equal parts to approximate its thick, sweet character.
Yes, substitute tofu for the shrimp and use extra vegetables, keeping the rest of the technique the same.
They likely weren't tossed with a bit of oil after cooking, or were overcooked — toss cooked noodles lightly in oil to keep them separate before stir-frying.
Per serving (380g / 13.4 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
