Mie Goreng Indonesian Fried Noodles Recipe

Egg noodles: These are the base of the dish, providing a chewy and satisfying texture.

Garlic cloves: Minced garlic adds a pungent and aromatic flavor.

Onion: Sliced onion contributes sweetness and depth to the dish.

Soy sauce: This adds a salty and savory element.

Sweet soy sauce (kecap manis): A thick, sweet sauce that adds complexity and sweetness.

Oyster sauce: Provides a rich umami flavor that enhances the overall taste.

Cabbage: Shredded cabbage adds a crunchy texture and freshness.

Carrot: Julienned carrot brings color and a slight sweetness.

Eggs: Beaten eggs are scrambled into the dish for added protein and richness.

Vegetable oil: Used for stir-frying the ingredients.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and warmth.

When stir-frying the garlic and onion, make sure to keep the heat at medium to avoid burning them. This will ensure they release their full aroma and flavor, creating a fragrant base for your Mie Goreng. Additionally, when adding the beaten eggs, let them set slightly before scrambling to achieve a nice, fluffy texture.

• egg noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are a good gluten-free alternative.

• minced garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic offers a more robust flavor.

• sliced onion - Substitute with shallots: Shallots have a milder taste and add a slightly sweet flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sweet soy sauce (kecap manis) - Substitute with hoisin sauce: Hoisin sauce has a similar sweetness and thickness, making it a good alternative.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce can mimic the sweet and salty profile of oyster sauce.

• shredded cabbage - Substitute with bok choy: Bok choy provides a similar crunch and can be used in the same quantity.

• julienned carrot - Substitute with bell peppers: Bell peppers add a different but complementary sweetness and crunch.

• beaten eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a good vegan alternative.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and works well for frying.

• salt and pepper - Substitute with soy sauce and white pepper: Soy sauce adds saltiness and umami, while white pepper provides a different but complementary heat.

• Allow the noodles to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.
• Transfer the cooled Mie Goreng into an airtight container. Make sure to use a container that is the right size to minimize air exposure.
• Label the container with the date to keep track of freshness.
• Store the container in the refrigerator if you plan to consume the Mie Goreng within 3-4 days.
• For longer storage, place the Mie Goreng in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• Label the freezer container with the date and contents.
• Freeze the Mie Goreng for up to 2 months for the best quality.
• When ready to reheat, thaw the Mie Goreng in the refrigerator overnight if frozen.
• Reheat the Mie Goreng in a wok or skillet over medium heat, adding a splash of soy sauce or a bit of vegetable oil to refresh the flavors and moisture.
• Stir-fry until the noodles are heated through and enjoy your delicious Mie Goreng once again.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Mie Goreng.
  4. Stir-fry for 3-5 minutes, stirring occasionally to ensure even heating.
  5. If the noodles seem dry, add a splash of soy sauce or a bit of water to moisten them.
  6. Serve hot and enjoy!

• Microwave Method:

  1. Place the leftover Mie Goreng in a microwave-safe dish.
  2. Add a tablespoon of water or soy sauce to keep the noodles moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the noodles are heated through; if not, continue microwaving in 30-second intervals.
  6. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Mie Goreng in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Stir halfway through the reheating process to ensure even heating.
  6. Serve hot.

• Steam Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover Mie Goreng in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the noodles are heated through.
  4. Stir occasionally to ensure even heating.
  5. Serve immediately.

• Wok: A versatile, deep pan ideal for stir-frying ingredients quickly and evenly.

• Pot: Used for boiling the egg noodles according to package instructions.

• Strainer: Essential for draining the cooked noodles after boiling.

• Knife: Necessary for mincing garlic and slicing the onion, as well as julienning the carrot.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Spatula: Useful for stir-frying the ingredients and scrambling the eggs in the wok.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Measuring spoons: Ensures accurate measurement of soy sauce, sweet soy sauce, and oyster sauce.

• Serving dish: Used for presenting the finished Mie Goreng once it's ready to serve.

Prep ingredients in advance: Chop the garlic, onion, cabbage, and carrot ahead of time and store them in the fridge.

Use pre-cooked noodles: Save time by using pre-cooked egg noodles available in many grocery stores.

One-pan method: Cook the eggs and vegetables in the same wok to minimize cleanup.

Batch cooking: Double the recipe and store half for a quick meal later in the week.

Ready sauces: Measure out the soy sauce, sweet soy sauce, and oyster sauce before you start cooking.