Indonesian Mie Goreng
Mie Goreng is a popular dish across Indonesia, Malaysia, and Singapore, featuring stir-fried noodles that are reminiscent of Chinese Chow Mein, likely reflecting its Chinese culinary roots. The dish offers a versatile ingredient list, allowing for a mix of vegetables and the option to add meat or shrimp. What truly sets Mie Goreng apart is its distinctive spice blend, highlighted by the earthy notes of galangal, giving it an exceptional and unforgettable flavor.
Ingredients
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
Optional
- 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
Instructions
Noodles
- Cook noodles according to package instructions.
Fry
- 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.
Serve
- Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
- Place tempeh slices and/or add fried eggs on top.
- Serve with krupuk.
- Enjoy!
Notes
(*) 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.
