Mie Goreng

Indonesian Mie Goreng

Mie Goreng is a common dish in Indonesia, Malaysia, and Singapore. The stir-fried noodles resemble Chinese Chow Mein and might have their roots in Chinese cooking. The ingredient list offers a great variety with different selections of vegetables and optional meat or shrimp. The spice blend with earthy galangal accounts for an exceptional flavor.
Hands-on Time 30 mins
Course Main Course
Cuisine Indonesian
Servings 3


Shopping List

  • 2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
  • 8 oz noodles e.g. ramen or chukka soba
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped or grated
  • soy sauce or tamari
  • agave syrup or sugar


  • 1-2 tbsp anchovy paste recommended
  • 1 lb shrimp precooked
  • 1 bunch green onions sliced
  • 1 cup peanuts chopped
  • 1 lemon
  • 3-4 fried eggs
  • 6-8 slices fried tempeh fermented soybeans
  • 1 cup fried onions
  • 1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind



  • Cook noodles according to package instructions.


  • In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
  • Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
  • Optionally, add anchovy paste and shrimp.
  • Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.


  • Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
  • Place tempeh slices and/or add fried eggs on top.
  • Serve with krupuk.
  • Enjoy!


(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.
▪ Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.
▪ Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.