Mie Goreng

You won't be able to resist preparing these noodles with vegetables and chicken! Mie Goreng is a perfect recipe to enjoy every day. It's brought to us by Eva from Bake-Street , and I assure you that you're going to love it!

One of the ingredients that I always have in my pantry is noodles. I find them very versatile since they combine very well with a wide variety of ingredients, and I can have them ready in just a few minutes. Today I will show you a marvel of Indonesian cuisine, Mie Goreng or fried noodles .

Mie Goreng, also known as mee goreng, mi goreng or bakmi goreng , is a traditional Indonesian, Malaysian and Singaporean fried noodle dish that is very flavorful 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 shrimp. Some recipes also add egg, either scrambled or fried, which can be mixed with the rest of the ingredients or placed on the surface just before serving.

This dish is commonly found at street stalls sold as “ street food ”, along with the classic nasi-goreng (fried rice), or also in fine dining restaurants.

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

Origin of Mie Goreng

This is a dish with a clear Chinese influence. Its origin comes from Chow Mein (Chinese fried noodles) and it is believed that it may have been introduced to Indonesia, Malaysia and Singapore by Chinese immigrants. It also has a certain resemblance to Yakisoba of Japanese origin.

This dish is distinguished by the use of sweet soybeans (Kecap Manis), which gives it a soft and sweet taste, along with the spicy flavour, fried onions, the absence of pork and the use of chicken or shrimp instead. In any case, what characterises this dish most is that it is made with fresh and homemade ingredients , dispensing with the use of packaged foods.

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

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

Thai Wok Oil by La Tourangelle , De Buyer mineral iron deep frying pan and Fleur de Ligne porcelain bowl by Tokyo Design Studio .

Ingredients (for 2 servings)

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

For the sauce:

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

Elaboration

We prepare the sauce

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

We sauté the vegetables and chicken

1. We cook the noodles as specified on the package. We set aside.
2. We chop the onion and garlic very finely and set aside.
3. Place your de Buyer pan on medium heat. Pour in 1 tablespoon of Thai Wok oil and let it warm up a bit.
4. Add the chicken breast and cook on both sides until it turns a light golden color. Remove from the pan and season lightly with salt.
5. When we can handle it without burning ourselves, we will cut the chicken into strips. We will set it aside.
6. In the same pan, add the other tablespoon of oil along with the onion, chopped garlic and ground coriander.
7. Cook for 3-4 minutes, stirring occasionally. It should turn a light golden colour, but not burn.
8. Add the carrot and the Chinese cabbage and cook for 1-2 minutes. You will notice that the vegetables shrink due to the loss of water and become slightly tender.
9. We add the noodles, previously cooked, along with the sauce that we had reserved.
10. We leave it on medium heat, stirring at the same time to help the ingredients mix evenly.
11. We cook for 2-3 minutes, there should be no liquid left at the bottom of the pan.
12. We add the bean sprouts along with the chicken strips and mix.
13. Remove from heat, sprinkle with fried onion and fresh cilantro and serve.
14. We will accompany it with some lime slices.

De Buyer B mineral cast iron deep frying pan

Grades

• We can use fresh or dry noodles , as we choose. If we use fresh noodles, 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 sauté the vegetables.
• Do not cook the noodles for longer than the specified time, otherwise they will become too soft and unpleasant after frying.
• 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 is most popular at home. In addition to adding texture to the dish.
• We can replace the chicken with shrimp or prawns. We will sauté them in the same way as the chicken and set aside to add them to the dish later.
• If you can't find sweet soy sauce, you can substitute it with regular soy sauce.
• The Sriracha sauce I use is homemade and very spicy , so I only add 1 teaspoon. If you use store-bought sauce, you should add more, 1 tablespoon, or adjust it to your taste.
• Personally I really like to squeeze a little lime juice
• It is common to serve Mie Goreng with a fried egg , so if you want to enjoy a super complete dish, don't hesitate to do so.

Don't miss out on trying this Mie Goreng , I'm sure you'll love it! It's a dish that can be ready in 20 minutes and will make for a great lunch or dinner, while also being very enjoyable.

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

We are looking forward to seeing yours and hearing from you about your thoughts!