Everyday Kitchen

Indonesian/Malaysian · Dinner

Mie Goreng

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Mie Goreng is a Indonesian/Malaysian dish. Loosen cooked noodles before adding them to the pan.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indonesian/Malaysian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Mie Goreng. The photograph includes crackers, pickles and a chicken wing; this recipe uses chicken strips.
The photograph includes crackers, pickles and a chicken wing; this recipe uses chicken strips. Representative photograph of Mie Goreng. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pan

Noodles

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 6 min

  1. Heat oil from 25 ml neutral oil, 300 g chicken strips, 15 g garlic, chopped, 200 g cabbage, shredded, 150 g carrots, shredded; fry chicken 6 minutes. Add garlic and vegetables for 4 minutes.

Toss · About 7 min

  1. Add 500 g cooked egg noodles and mixed 40 ml kecap manis, 20 ml soy sauce, 20 g chili sauce, 50 ml water; toss over high heat.

Finish · About 4 min

  1. Cook 3–4 minutes until sauce coats noodles and chicken reaches 74°C / 165°F.

    Check: Look for this result: sauce coats noodles and chicken reaches 74°C / 165°F.

Tips

  • Loosen cooked noodles before adding them to the pan.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use tofu strips instead of chicken.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Mie Goreng one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Mie Goreng?

Loosen cooked noodles before adding them to the pan.

What can I substitute in Mie Goreng?

Use tofu strips instead of chicken.

Can I prepare Mie Goreng ahead?

Prepare the measured ingredients for Mie Goreng one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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