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.
- 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
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.
(*) 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.