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Indonesian Mie Goreng Noodles recipe

Indonesian Mie Goreng Noodles recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken stir fry

Ramen noodles work best for this warm noodle dish. You can find them in most supermarkets but feel free to use any vegetables you like.

70 people made this

IngredientsServes: 6

  • 3 (90g) packets ramen noodles
  • 1 tablespoon vegetable oil
  • 450g chicken breast fillets, cut into strips
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 1 pinch ground black pepper, or to taste
  • 1 tablespoon vegetable oil
  • 80g shallots, sliced
  • 5 cloves garlic, chopped
  • 70g shredded cabbage
  • 100g shredded carrots
  • 100g broccoli florets
  • 70g sliced fresh mushrooms
  • 4 tablespoons soy sauce
  • 4 tablespoons sweet soy sauce (Indonesian kecap manis)
  • 4 tablespoons oyster sauce
  • 1 pinch salt and pepper to taste

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Bring a pan of water to the boil and cook the ramen noodles until soft, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
  2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (41)

by HERLIN

I am indonesian, and this dish tastes really good and just like the original indonesian fried noodles. I left out salt since the sauce added the saltiness to the dish. I also reduced the amount of soy , oyster and Indonesian sweet soy sauce ( a little bit less than 1/4 cup each ). I will definitely put this on my regular menu list.-05 Sep 2010

by lisa

Fantastic! I also used garlic powder in place of the garlic salt. Also doubled the cabbage & used a bag of stir-fry veggies. We all loved it!-24 Mar 2011

by GlacierFreeze

This is an easy, yummy recipe. I didn't have shallots, broccoli, or mushrooms, so I used extra carrots and cabbage and added a bag of frozen stir-vegetables. I also left out the oyster sauce. I would definitely say that this recipe doesn't need any added salt, though. The soy sauce makes it plenty salty. This recipe is really easy and tastes great!-21 Dec 2009


Indonesian Mee Goreng Noodles

STEP 1
Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Heat a wok or non-stick frying pan over medium low heat. Add in 1 tablespoon into the pan. Pour the egg into the pan and swirl to coat the bottom of the pan, using a spatula to spread the egg out. Cook, untouched over low heat until egg sets and releases. Use a spatula to transfer the egg to a cutting board and slice into thin ribbons.

STEP 2
In a small bowl, mix together the kecap manis, soy sauce, ketchup, sesame oil, shrimp paste and chilli powder.

STEP 3
Heat the remaining one tablespoon of oil in a wok or large frying pan over high heat. Add the garlic and cook for 30 seconds. Add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until cooked. Then add the cabbage, noodles, bean shoots and the sauce you made earlier. Stir-fry until well coated. Remove from heat and transfer to serving bowls

STEP 4
Top with chilli and serve with a lime wedge.


Easiest Way to Make Yummy Simple Indonesian Fried Noodle or Pasta

Simple Indonesian Fried Noodle or Pasta. I am indonesian and this dish tastes really good and just like the original indonesian fried noodles. I left out salt since the sauce added the saltiness to the dish. Mie goreng is worldwide known Indonesian stir-fried noodles.

I sampled stir-fired noodles all over Bali and Java and Chiles are an essential ingredient for stir-fried noodles. I can't imagine why Cooking Light chose to omit them except to make it acceptable nursery. Indonesian noodles are a significant aspect of Indonesian cuisine which is very diverse. You can cook Simple Indonesian Fried Noodle or Pasta using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Simple Indonesian Fried Noodle or Pasta

  1. Prepare 100 gram of Italain Pasta.
  2. You need 2 cloves of garlic (chopped).
  3. It’s To taste of pepper.
  4. It’s To taste of chicken powder.
  5. You need of Boiled Small chicken breast (cut cube).
  6. Prepare 3 tbs of Sweet soy sauce (optional. I put more cos i like sweet).
  7. You need 1 tbs of oyster sauce.
  8. It’s 2 tbs of hot tomato sauce.
  9. You need of Vegetable.
  10. It’s 2 tbs of olive oil.
  11. You need 1 teaspoon of sugar.

Indonesian cuisine recognised many types of noodles, with each regions often developed their distinct recipes. Chinese influences are evident in Indonesian food. Indonesian Fried Noodles (Mi Goreng) – delicious Indonesian noodles that are fried with chicken and shrimp and come with a little kick. Here is my mie goreng (Indonesian Fried Noodles) recipe.

Simple Indonesian Fried Noodle or Pasta instructions

  1. Cook pasta in the boiled water about 8 minutes. If you prefer to choose noodle cook it untill a bit soft (not too soft).
  2. Remove pasta or noodle from the pan. Drained.set aside.
  3. Add olive oil to the pan wait till hot add garlic stir until fragrant, add chicken and vegetable stir it and cook about 3 minutes.
  4. Add pasta or noodle, oyster sauce, hot tomato sauce, sweet soy suace, pepper, sugar, chicken powder mix well. Sugar is optional..
  5. Dont forget to taste it and magic food ready to serve. enjoy ur cooking :)).

Please take note that this is a very simple version of this iconic Indonesian dish. Noodles are life and this Indonesian version, mie goreng, is one of my favorite dishes. I grew up eating the instant noodle version so for me, mie goreng I think I could eat some form of noodles every day of my life and I would be happy. Noodles are life and these Indonesian fried noodles, or mie goreng. Mie Goreng is a street food favourite noodle dish in Indonesia and Malaysia!


Mie Goreng Ayam

There are many ways to make fried noodle or mie goreng. If you wish, you can add various vegetables or meat as well. In Indonesia, you could easily find this meal in restaurant or in food stalls along the street. How to make it also various. Certain regions have their own way to cook it. This recipe is for mie goreng ayam, a basic way to make fried noodle.

Cooking time : 15 – 20 minutes

250 gram dried egg noodles, cooked and set aside

– 1 chicken fillet, chopped into small pieces

– 1/2 onion, peeled and chopped

– 3 cloves of garlic, crushed

– 2 tablespoons sweet soy sauce (kecap manis)

– 1 tablespoon oyster sauce (optional)

– 2 carrots, peeled, halved lengthways, sliced diagonally

– white china cabbage, shredded

– fried shallots to garnish

1. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.

2. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Make the scramble egg. Set aside.

3. Heat the remaining oil in the wok over a medium-high heat. Add garlics and onion, fry until fragrant. Then add carrots and cabbage and stir-fry for 1-2 minutes or until just tender. Add the noodle, sweet soy sauce, oyster sauce, salt and pepper and stir-fry for 5 minutes. Then add the egg. Stir together.

4. Serve fried noodle with the fried shallots, fresh cucumber and tomatoes.

Note : If you want to make it spicy, you can add chilli sauce

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Indonesian Mie Goreng

Is a stir-fried noodle dish with sweet and spicy flavours. This authentic dish from Indonesia (my lovely hometown) is one of its kind for its special seasoning, the sweet soy sauce. This one-pan meal is fast to prepare for a lunch or week night dinner. Mie Goreng simply means “fried noodles”, so as you might imagine, there are many many variations of this dish that can be made. So feel free to change up the veggies and protein! What I love most about Mie Goreng is that it’s so versatile. It’s all about the ingredients you have available. I always make it when I have leftovers from other dishes or when some of the vegetables in my fridge are on the verge of going bad. You will love this Indonesian Mie Goreng Recipe.

What really makes Indonesian Mie Goreng so special is the rich sauce. Kecap manis is a sweetened Indonesian soy sauce that has a darker color, a syrupy consistency and a molasses-like flavor due to large amounts of palm sugar. It is one of my favorite sauces and always have at least one big bottle in my pantry. I highly recommend using a really good sweet soy sauce as it is such an important part of the recipe. I have tried several different brands but ABC Kecap Manis has always been my favorite. Choosing the right noodles are, of course, also very important when making the perfect Mie Goreng.

KECAP MANIS – SWEET DARK SOY SAUCE FOR INDONESIAN MIE GORENG

The key ingredient for a perfect Indonesian Mie Goreng is in the signature sticky noodle sauce is Kecap Manis which is a syrupy sweet soy sauce that adds both flavour and sweetness into the sauce as well as thickening it.

Nowadays you’ll find it in the Asian Store or in Amazon.

  • Oyster sauce (a thick, sweet, salty, and umami sauce used in many Asian dishes)
    • Now you can also find in the local grocery store. Or, you can puchase it on Amazon here.

    INSTRUCTIONS

    STEP 1
    In a small bowl, mix together 4 tbsp kecap manis, 2,5 tbsp light soy sauce, 3 tbsp oyster sauce, 1 tbsp fish sauce, 1 tsp ground nutmeg, 2 tsp chili flakes, 1 tsp black pepper, 1 tbsp tomato sauce and a small amount of chopped ginger. Mix all together until well combined.



    STEP 2

    Heat a wok or non-stick frying pan over high heat. Add in 2-3 tablespoon sesami oil into the pan.
    Add 300gr chicken breast. If you want to know how to marinate the chicken breast, check this recipe: How To Cook Shirataki Noodles and Shirataki Pad Thai Recipe. Then stir-fry until almost cooked. Turn the heat into medium, then add 3 garlic cloves, 2 red onion and 30gr of carrots (or as desired) and continue stirring for two more minutes. T hen add the sauce and the noodles, then keep tossing until all the sauce is well mixed and absorbed. Add 1 cup of bok choy and cook about 3-4 minutes. Add green onion and parsley, then turn off the heat.

    STEP 3
    Top with fried shallots if desired, and serve immediately.

    Topping

    Crispy shallots are a popular condiment in many Asian cuisines, and i love to combine them when cooking Indonesian Mie Goreng. You can buy them here. It makes the noodles more crispy. Indonesian Mie Goreng is also traditionally served with a fried egg on top. However, prefer it without the egg. But of course, it’s totally up to you how you decide to serve it! That’s all, now you can enjoy Mie goreng with your family!


    Recipes from around the world: Mie Goreng (Indonesian Fried Noodles)

    Mie Goreng (also known as Bami Goreng or Mee Goreng) is a fried noodle dish that is commonly eaten all over Indonesia and its surrounding regions (Malaysia, Singapore). There is widespread belief that this dish was introduced into Indonesia by the Chinese (it does bear a strong resemblance to Chow-Mein). If you like spicy, tasty food, and if you enjoy noodles then you can’t go wrong with this dish. As with all my recipes, I recommend you try this meal for yourself at a good restaurant or from a cook with history making this dish. If you live in the NYC area I recommend you head over to Brooklyn and check the Java Indonesian Restaurant to try a sample. There are different variations of this dish, and each variation is differentiated by the ingredients used or where it hails from(e.g. Mie Goreng Kambing for Mie Goreng with goat meat Mie Goreng Udang for shrimp Mie Goreng Java for a variation from Java in Indonesia similar Japanese dishes like Yakisoba are called Mie Goreng Jepang, and so on. Full credit for this recipe goes to Saira Malhotra and her wonderful, award winning recipe website, Passport Pantry (thanks Saira!). Be sure to Like and follow Passport Pantry on Facebook by clicking HERE. Okay, let’s get into the details:

    Ingredients:

    1 teaspoon fresh garlic, grated

    ¼ cup Savoy cabbage, thinly sliced

    1 thin fresh red chilies, finely chopped

    ¼ cup scallions, thinly sliced

    3 oz. shrimp, deveined and peeled

    9 oz. egg noodle, or ramen noodles, boiled and drained

    2 tablespoons cooking oil (I used chicken oil)

    1 tbsp. kecap manis (Indonesian sweet soy sauce)

    1 tsp. chicken seasoning powder

    1 tbsp. fried shallots (available at your local Asian supermarket)

    1) Heat wok on high heat. Add oil and coat the pan by swirling it with the oil. Throw in garlic and red chili followed by the scallions, cabbage. Add the shrimp and cook until half way done. Add the egg and cook briefly and then add the remaining ingredients and cook for a minute to open up the flavors.

    2) Add the noodles and combine well with other ingredients. Cook on high heat so that some parts of the noodles become crispy.

    To get you hungry and in the mood, I’ll leave you with the below video of Mie Goreng being made by an Indonesian street vendor. Enjoy!


    Homemade “Instant Mi Goreng”

    What you need (for two packets of 85g/3 oz ramen noodles):-

    • 1 French shallot, thinly sliced
    • 1 tbsp kecap manis aka Indonesian sweet soy sauce (adjust to taste) – see here if you want to make your own
    • 1 tbsp tomato sauce (ketchup) – you can substitute with Sriracha
    • A dash of white pepper
    • 3 drops of sesame oil
    • A pinch of salt or soy sauce (adjust to taste)
    • 2 packet of instant noodles (discard the enclosed seasoning sachets)
    • Cooking oil
    • A recently boiled hot water to cook the noodles

    Let’s get started:

    (1) Start with making the kecap manis if you decide to make your own. See here for the recipe and instructions. If not, go straight to step two. (2) Thinly slice a French shallot. Pat the sliced shallot with a paper towel to absorb excess moisture before pan frying. (2) Add 2 tbsps of cooking oil and shallot over medium flame. When the shallot starts to sizzle, lower the flame to low and fry until golden brown as per photo above. Set aside in a bowl to cool. (3) In a bowl, add 1/2 tbsp shallot oil, 3 drops of sesame oil, 1/2 tbsp tomato sauce, kecap manis, white pepper and salt and mix until well combine. Set aside. (4) Cook noodles in boiling water according to packet instructions. Once cooked, toss the noodles with the sauce until well mix. Sprinkle the fried shallots just before serving. *Optional* top with a sunny-side up egg and vegetables of your choice.

    Note – just so you know the sauce may be on the sweet side because of the tomato sauce and kecap manis. I love my food a little sweet…so if you like yours on the salty side, add salt or soy sauce to taste.


    Mie Goreng (or Mee Goreng)

    I’m a sucker for good noodles. It’s one of the greatest joys of travelling around Asian – noodles galore! (And often dirt cheap, at that)

    This one originates from Indonesia – called Mie Goreng or Mee Goreng. It’s also pretty common in Malaysia though you’ll find the Malaysian version often has a hint of curry powder added.

    The unique thing about Mie Goreng is the sweet sticky sauce, and that there’s a good variety of “stuff” in the noodles. Though there’s no exact rules about what goes in it, the combination I’ve used in this recipe is pretty common – chicken, prawns, cabbage, bean sprouts, green onion and the signature “egg ribbons” which is simply a thin egg omelette rolled up and sliced into strips (it seriously takes less than 2 minutes to make).


    Indonesian-style Fried Noodles

    Indonesian "Fried Noodles" or "Mie Goreng" is a traditional fried noodle dish in Indonesia. It is a dish that is full of taste and flavour. A very common dish not only in Indonesia but also in Singapore and Malaysia. You can find it sold in the street by food vendors and also in high end restaurants. It was one of my favorites when I used to live in Singapore and I still love it :) Mie Goreng maybe a traditional dish but it is open for variations. It is typically prepared with yellow wheat noodles, vegetables, chicken, meat or seafood. However, this recipe is a vegetarian version with eggs and tofu, but feel free to add your favorite protein. This dish is easy to prepare in advance and it doesn't take long to cook. You can also use pre-boiled noodles like I used in this recipe instead of dried noodles.
    • 30 oz. pre-boiled udon noodles or any other type of Asian noodles
    • 2 tbsp. of cooking oil
    • 5 cloves garlic, mashed or crushed or 1 tsp. of garlic powder
    • ½ cup of shallots or regular onions, chopped
    • 1 tbsp. of turmeric
    • 1 cup carrots, julienne slice or use sliced cabbage
    • ¼ cup of Indonesian kecap manis aka sweet soy sauce
    • 1 tbsp. of soya sauce
    • 3 tbsp. of nasi goreng paste or chili paste
    • 1 lb. medium firm tofu, sliced and fried
    • 6 eggs, fried omelette-style, thinly sliced
    • 1 lb. of bean spouts
    • Salt and pepper to taste
    • Fresh Thai basil, cilantro or green onions for garnish
    1. Using a wok or a large frying pan, heat the vegetable oil over medium-high heat.
    2. Fry the garlic and onions until fragrant. Add the turmeric and stir-fry for a minute.
    3. Add the carrots and cook until crisp and tender.
    4. Toss the noodles into the pan coating with mixture. Add the sweet sauce, soya sauce and nasi goreng paste. Toss thoroughly and cook for 3 to 5 minutes.
    5. Add the bean sprouts, eggs, and tofu. Cook for a few minutes while tossing the ingredients until they are well-combined.
    6. Garnish and serve immediately.

    Comments

    This dish looks great!! Love the color of turmeric

    It’s really tasty and delicious.
    I use turmeric often in my cooking.

    What a great dish Lani, it reminds me of my honeymoon. So long ago. The Indonesia food is fantastic, thank you for sharing. I will prepare for my husband for our anniversary coming soon in July.

    Thanks you so much, Laura. Indonesian food is one of our favorite cuisines. I always make it at home since there is hardly an Indonesian restaurant here in Ontario. There is one and only that we always go since the early 90’s. The food is amazing but it’s quite expensive. We only go there on special occasions. I hope that my recipe suits to your taste. Advance happy anniversary to you both. Cheers!

    Wow, this dish sounds amazing. I love the colors and spice. I’ve been looking for ways to incorporate tofu into our diet. I’ll give this one a try. Looks delicious!

    Thanks Michelle! You will not be disappointed when you try this recipe. Please let me know how it turns out. Cheers!♥


    Mie goreng “Fried Noodles”

    Mie goreng (Indonesian: mie goreng or mi goreng Malay: mee goreng or mi goreng both meaning “fried noodles”), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.

    Recipe for Mie goreng “Fried Noodles”

    Mie goreng (Indonesian: mie goreng or mi goreng Malay: mee goreng or mi goreng both meaning “fried noodles”), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia, Malaysia, Brunei Darussalam and Singapore.

    Ingredients:

    2 cups fresh egg noodles (miki)
    2 Tablespoons chili sauce
    1 Tablespoon dark soy sauce
    2 tsp sugar
    1/4 teaspoon salt
    3 Tablespoons oyster sauce
    3 Tablespoons ketchup (banana ketchup)
    2 Tablespoons vegetable oil – for the stir fry
    2 Tablespoons oil for boiling the noodles
    2 eggs
    1 teaspoon minced garlic
    1 cup bean sprouts
    1/2 cup shredded cabbage
    1 cup fish ball cut into half
    1/2 cup squid thinly sliced
    1/2 cup shrimp, peeled and deveined
    300 grams boneless chicken breast, cut into 1/2-inch
    3 Tablespoons rice wine
    1/2 Teaspoon white pepper
    2 Tablespoons fried shallots
    1 lemon sliced

    Bring a large pot of water to a boil with 2 tablespoons of oil. Cook the noodles for 40 seconds, drain, and rinse with cold water. Set aside.

    In a small bowl, combine chili sauce, dark soy, sugar, salt, oyster sauce and ketchup. Stir to combine, and set aside.

    In a large wok preheated over high heat, add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic, noodles, bean sprouts, cabbage, shrimp, squid, chicken, and 1 cup water. Stir-fry continuously until noodles, chicken and shrimps are cooked. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit dry then add rice wine and pepper, stir to combine, and remove from heat. Garnish with scallions, lemon and fried shallots.


    Watch the video: Indonesian Mee Goreng Noodles - Marions Kitchen