Mie goreng, also known as mee goreng or bakmi goreng, Indonesian stir-fry noodle dish. While travelling through Indonesia you can easily find it in any street market, sold by food vendors. I can’t travel right now so the only option to taste these noodles is to cook it myself.
What I like the most about this dish is how flavorful and easy to make it is and the best part – you can play with different ingredients.
This time for mie goreng I used chicken and eggs, but for the vegan version exclude them, also oyster sauce can be substituted with hoisin.
Ingredients (3-4 portions):
- 300 g noodles of your choice (I used rice noodles)
- 200 g chicken, cubed
- 2 garlic cloves, finely chopped
- 1 cup red cabbage, shredded
- 1 medium carrot, cubed
- 1 red bell pepper, cubed
- 2 eggs, lightly whisked
- 4 green onions, sliced
- roasted peanuts
- 2 tbsp sesame oil
For the sauce:
- 3 tbsp Kecap manis
- 2 tsp dark soy sauce
- 1 tbsp soy sauce
- 2 tsp sambal oelek or sriracha
- 2 tsp oyster sauce
- 1 tsp roasted sesame oil
- In a small bowl combine all the sauce ingredients and set aside.
- Heat pan over medium heat and add 1 tbsp sesame oil. Pour in lightly whisked eggs and swirl to coat base. Cook for 1-2 min, then flip. After the omelette is cooked, roll up into a wrap and slice into ~1cm thick pieces.
- Prepare noodles according to packaging instructions.
- In the same pan heat the remaining oil over high heat. Add garlic and chicken and cook it until chicken is mostly cooked.
- Add cabbage, carrot and bell pepper, toss for a few minutes until a bit wilted.
- Add noodles, most of the green onions (you will need a little bit to serve) and sauce. Toss for 2-3 min, until sauce thickens and noodles caramelise a bit.
- Add sliced omelette and serve immediately. Top it with roasted peanuts and spring onions.