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Mie Goreng is a popular Indonesian and Malaysian dish made from egg noodles, soy sauce, spices, and vegetables. It can include meat or be made vegetarian with tofu. Garnishes include omelette, fried egg, shallots, or pickled onions. The dish is stir-fried and should not be overcooked.
Mie Goreng is a type of Indonesian fried dough which is a popular main dish in Indonesia and Malaysia. Made from egg noodles and sweet or light soy sauce, spices and vegetables are usually included in this dish. Traditionally, my gorengs are sold wrapped in banana leaves. Indonesia also has a packaged instant version of this dish called Mindomie Mi Goreng.
Normally made from thin egg noodles, packaged instant ramen noodles can be substituted in this dish. A spice paste can be made by hand, using garlic cloves, shallots, candlesticks and white peppercorns, but when made at home, the spices are often added separately and are not combined into a paste. Onions, celery, collard greens or lettuce, and some type of chili are also common ingredients. Many recipes fry the meal in peanut oil, but another type of cooking oil can also be used.
Many recipes also include bean sprouts, peppers, carrots, tomatoes or broccoli in their vegetable choices. The shallots can be substituted for the onions or included with them. Ginger can also be added and some chili pastes will spice up the dish if desired. Most recipes suggest using salt and pepper to taste.
Meat is often added in this dish. Shrimp is popular, but pork, beef, and chicken can also be included. When making vegetarian versions of mie goreng, tofu works well as a meat substitute. If using shrimp, shrimp paste is often included in the recipe.
Traditionally garnished with a chopped omelette or fried egg in nicer Indonesian restaurants, the cheaper version of mie goreng might be garnished with shallots or pickled onions. When you make the dish at home, there are a variety of garnish choices. Fried onions, cucumbers, and green onions are all popular options for garnishing my gorengs.
To make my gorengs, the noodles need to be boiled first and set aside. Once the noodles are cooked, the oil is heated in a pan or wok. Then, each addition – spices, meat, vegetables – is added to the pan and stirred for two to three minutes before adding the next addition. Often in stir-fries, the raw meat is browned before starting the frying process to ensure it is fully cooked through.
The cooked noodles are then added to the dish, followed immediately by the soy sauce. The noodles should be cooked long enough to heat through and combine the ingredients thoroughly. Stir frying for too long risks overcooking the noodles, ruining the dish.
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