You will not be able to resist preparing these noodles with vegetables and chicken! Mie Goreng is a perfect recipe to enjoy on a daily basis. It is brought to us by Eva, from Bake-Street , and I assure you that you will love it!

One of the ingredients that I always have in my pantry are noodles. I find them very versatile since they combine very well with a wide variety of ingredients, as well as being able to have them ready in a few minutes. Today I will show you a marvel of Indonesian gastronomy, Mie Goreng or fried noodles .

Mie Goreng, also known as mee goreng, mi goreng or bakmi goreng , is a traditional fried noodle dish from Indonesia, Malaysia and Singapore, with a lot of flavor and slightly spicy.

It is made with very simple ingredients such as garlic, onion or shallot, chili, Chinese cabbage or pak choy, vegetables, chicken or prawns. Some preparations also add eggs, either scrambled or fried, which can be integrated with the rest of the ingredients or placed on the surface just at the moment of serving.

This dish is common to find in street stalls sold as " Street Food " (street food), along with the classic nasi-goreng (fried rice), or also in haute cuisine restaurants.

In Sri Lanka it is a very popular dish thanks to the Malay influences and we can buy it at street food stalls throughout the country.

Origin of Mie Goreng

It is an elaboration with evident Chinese influence. Its origin comes from Chow Mein (Chinese fried noodles) and it is believed that it could have been introduced to Indonesia, Malaysia and Singapore through Chinese immigrants. They also have a certain resemblance to the Yakisoba of Japanese origin.

This dish is distinguished by the use of sweet soy (Kecap Manis), which gives it softness and sweetness, along with the spicy flavor, the fried onion, the absence of pork and the use of chicken or shrimp instead. In any case, what most characterizes this dish is that it is made with fresh and homemade ingredients , without the use of packaged food.

There are other variants such as bihun goreng that replaces the noodles with rice vermicelli or kwetiau goreng that uses flat rice noodles instead.

We will make these fried noodles trying to maintain its most traditional essence, but also, providing some ingredients that fit my personal taste. In this case, the Thai oil , the lime and the fresh coriander that will make our dish much fresher and together with the sweet and sour flavors, we will achieve a fantastic result.

Wok Thai oil from La Tourangelle , De Buyer mineral iron tall skillet and Fleur de Ligne porcelain bowl from Tokyo Design Studio .

Ingredients (for 2 servings)

  • 85g dried egg noodles
  • 115gr of chicken breast
  • 2 tablespoons Wok Thai La Tourangelle oil
  • 2 large garlic cloves
  • ½ large red onion
  • 1 teaspoon ground coriander
  • 80g carrot, peeled and cut into strips
  • 250g Chinese cabbage cut into thin strips with mandolin
  • 90g of fresh bean sprouts
  • fresh coriander to taste
  • 1 tablespoon fried onion (optional)
  • lime slices

For the sauce:

  • 45g of vegetable and chicken broth, preferably homemade
  • 1 tablespoon Kecap Manis (Indonesian sweet soybeans)
  • 1 tablespoon soy
  • 1 teaspoon Sriracha sauce


We prepare the sauce

  1. In a small bowl , mix all the sauce ingredients until completely smooth.
  2. We booked.

Sauté the vegetables and chicken

  1. Cook the noodles as specified on the packaging. We booked.
  2. Finely chop the onion and garlic, set aside.
  3. We place our Buyer skillet over medium heat. Pour 1 tablespoon of Wok Thai oil and let it warm up a bit.
  4. Add the chicken breast and cook, on both sides, until it gets a light golden color. Remove from the pan, salt slightly.
  5. When we can handle it without burning ourselves, we will cut the chicken into strips. We booked.
  6. In the same pan, add the other tablespoon of oil along with the onion, minced garlic and ground coriander.
  7. Cook for 3-4 minutes, stirring occasionally. It should turn a light golden color, but not burn.
  8. Add the carrot along with the Chinese cabbage and cook for 1-2 minutes. You will observe that the vegetables are reduced, due to the loss of water, and they become slightly tender.
  9. We added the noodles, previously cooked, together with the sauce that we had reserved.
  10. Leave over medium heat, stirring at the same time to help the ingredients mix evenly.
  11. Cook for 2-3 minutes, there should be no liquid left on the bottom of the pan.
  12. Add the bean sprouts along with the chicken strips and mix.
  13. Remove from the heat, sprinkle the fried onion along with the fresh cilantro and serve.
  14. Accompany with some slices of lime.

High frying pan in mineral iron B De Buyer


  • We can use fresh or dry noodles , at our choice. In case of using them fresh, we will only have to add them to the pan with the rest of the ingredients at the time specified in the preparation. If we use dry noodles, I recommend preparing them while we saute the vegetables.
  • Do not cook the noodles for longer than specified, otherwise, after frying them, they will take on a too soft and unpleasant texture.
  • Traditionally this dish is made with pak choy although it can also be made with Chinese cabbage or green cabbage. On this occasion I decided to use this ingredient that I like the most at home. In addition to providing texture to the preparation.
  • We can substitute the chicken for prawns or prawns. We will sauté them in the same way as the chicken and reserve to incorporate it later into the dish.
  • If you can't find sweet soy sauce, you can replace it with normal soy sauce.
  • The Sriracha sauce that I use is homemade and very spicy , for that reason I only add 1 teaspoon. If you use purchased sauce, you must add more quantity, 1 tablespoon or adjust it to your tastes.
  • I personally really like squeezing some lime juice
  • It is common to serve the Mie Goreng with a fried egg , so if you dare to enjoy a super complete dish, do not hesitate to do so.

Don't forget to try this Mie Goreng , I'm sure you'll love it! It is a dish that we can have ready in 20 minutes and it will solve a lunch or dinner, also enjoying a lot.

As you can see, it is not necessary to have a wok to make it. The Buyer frying pan, being tall, is perfect for preparing preparations of this type, in addition to its perfect heat distribution over the entire surface that guarantees fast and uniform cooking.

We can't wait to see yours and tell us how you liked it!


Claudia said:

Hola chicas! Emma, pásate por, verás lo que allí te espera! :)

Claudia said:

Muchas gracias Rosa María, lo mismo te deseo a ti!! :)

Eva {Bake-Street} said:

¡Hola Emma!

Sí, puede hacerse casera, por supuesto. Además de ese modo controlas absolutamente todos los ingredientes y la cantidad de azúcares, que son muy habituales en las salsas.

En mi blog puedes encontrar la receta para hacer salsa Sriracha fermentada, queda muy buena y dura mucho tiempo en buen estado al estar sometida a un proceso de fermentación :)

Un abrazo!

Eva {Bake-Street} said:

¡Muchas gracias Rosa María! Con lectores como vosotros da gusto compartir recetas!

Gracias a ti sin lugar a dudas! Un abrazo!

Matilde said:

La salsa Sriracha la podeis comprar en el supermercado de El Corte Ingles, SuperCor.
Está en la sección de salsas extranjeras como currys, sojas, wasabi, etc ……


¡¡Disfruto mucho con este blog!!!
Me preguntaba si será posible obtener la receta de la Salsa Sriracha casera?
A mi marido le encanta el picante y hacérsela podría ser un regalo estupendo para él
Mil gracias a todos.

Rosa María García Fernández said:

Buenos días,me encantan las recetas que nos mandáis,y me encanta todo en general,sois muy agradables.
Tener un buen día,
Un saludo y gracias por todo

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