Mie Goreng印尼炒麵
A popular Indonesian stir-fried noodle dish known for its savory, sweet, and slightly spicy flavor profile. It typically features egg noodles stir-fried with chicken, vegetables, and a rich sauce primarily made with kecap manis (sweet soy sauce).
01Ingredients
- 200g Dried Egg Noodles
- 200g Chicken Breast
- 150g Cabbage
- 100g Bok Choy
- 80g Carrot
- 60g Shallots (3 pieces)
- 20g Garlic (4 cloves)
- 10g Red Chili (1-2 pieces, optional)
- 2 large Eggs
- 3 tbsp Kecap Manis (Sweet Soy Sauce)
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Tomato Ketchup
- 0.5 tsp White Pepper Powder
- 1 tsp Sesame Oil
- 3 tbsp Vegetable Oil
- 0.5 tsp Salt
- 2 stalks Scallions
Nutrition (per serving)612kcal
- Protein26.5g
- Carbs68.3g
- Fat21.8g
Fiber 3.2 gSodium 1247 mg
02Steps
- Bring a large pot of water to a boil. Add the dried egg noodles and cook according to package instructions until al dente. Drain well and toss with a small amount of vegetable oil to prevent sticking.
- Slice the chicken breast into thin strips. Season lightly with a pinch of salt and white pepper powder.
- Slice the cabbage and bok choy. Julienne the carrot. Finely slice the shallots, garlic, and red chili (if using). Chop the scallions for garnish.
- Heat a small amount of vegetable oil in a wok or large pan over medium heat. Beat the eggs and pour into the pan. Scramble until cooked through, then remove and set aside.
- Add remaining vegetable oil to the wok over high heat. Add shallots, garlic, and red chili (if using). Stir-fry until fragrant, about 1 minute. Add chicken strips and stir-fry until cooked through and lightly browned, about 3-4 minutes.
- Add carrots and cabbage to the wok. Stir-fry for 2-3 minutes until slightly tender. Then add bok choy and stir-fry for another minute until just wilted.
- Add the cooked egg noodles and scrambled eggs back to the wok. Pour in kecap manis, soy sauce, oyster sauce, tomato ketchup, white pepper powder, and sesame oil.
- Toss everything vigorously for 2-3 minutes until all ingredients are well combined and the noodles are evenly coated with the sauce. Serve immediately, garnished with fresh scallions.
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