Mie Goreng Indonesia

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Sweet and Savory Noodle Dish

Ready : 15  mins [Prep : 5 mins † Cooking : 10 mins] Printable Recipe


Ubiquitous in Indonesia, “Mie Goreng” is a dish that can be found at all food vendors from street-hawkers, warungs (coffee-shop), to high-end restaurants. It is an Indonesian one-dish meal favorite. Translated as “fried noodles” and also refer to as “Bakmi Goreng”, is believed to have been derived from Chinese “Chow Mein” and introduced by the Chinese immigrants. What make this dish unique from any other Fried noodles, is the key Ingredient of Indonesian Kecap Manis – Indonesian sweetened aromatic soy sauce, which has a dark color, a thick syrupy consistency and a unique, pronounced, sweet and somewhat molasses-like flavor due to the generous addition of palm sugar. Here’s The Viand’s take on Mie Goreng Indonesia.



  • Yellow wheat noodles and lots of Bean Sprout. Condiments could be any meat U fancy, here – The VianD opted for sliced Fish Cake, sliced lean pork and prawn. Sliced Onion and red chili. Cabbage (not in pict).


  • Indonesia Sweet Sauce, white pepper, a touch of Oyster sauce and a dash of Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!


  • Step 1 : Start by sautéing some finely chopped Garlic and the Condiments (except chili) till aromatic on medium/low heat. Add the desired amount of water (not too much, U can alway add more if needed), this will be ur Sauce. Bring to boil, add Cabbage and let it simmer a while to soften the Cabbage.
  • Step 2 : Add Noodles and all the Seasoning Ingredients. Toss and mix well, be gentle, try not to break the noodles. Crank up the heat, add Bean Sprout and a few more quick stirs (just to combine everything) and viola, ur plate of delicious, satisfying and kinda sticky caramelized “Mie Goreng Indonesia” is ready to be served hot.

Copyright © 2014 The VianD · All Rights Reserved


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