About this recipe
Fried egg noodles seasoned, like nasi goreng, with a fried bumbu and kecap manis, which is what gives them their dark, sweet-savoury coating. The noodles should be tossed rather than stirred constantly, so they pick up a little colour from the wok instead of steaming.
Recipe facts
- Yield
- 4 servings
- Prep
- 20 minutes
- Cook
- 12 minutes
- Total
- 32 minutes
- Difficulty
- Easy
- Spice
- Medium
Allergens Contains wheat (noodles, kecap manis), egg, shellfish (terasi) and soy. Not gluten-free.
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
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Ingredients
Bumbu
- 5 shallots
- 4 cloves garlic
- 4 red chillies
- 1 tsp (5 g) terasi, toasted
The noodles
- 1 lb (450 g) fresh yellow egg noodles, or 10 oz (280 g) dried, cooked and drained
- 3 tbsp (45 ml) neutral oil
- 8 oz (225 g) boneless chicken thigh, thinly sliced
- 6 oz (170 g) peeled raw prawns (optional)
- 2 large eggs, lightly beaten
- 1/4 small cabbage, about 6 oz (170 g), shredded
- 2 handfuls choy sum or mustard greens, cut into 2 in (5 cm) lengths
- 3 tbsp (45 ml) kecap manis
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- Salt and white pepper
To serve
- 3 tbsp (15 g) crisp fried shallots
- 2 scallions, sliced
- 1 lime, cut into wedges
- Prawn crackers and sambal
Equipment
- Wok or 12 in (30 cm) heavy skillet
- Mortar and pestle or small processor
- Wok spatula
Method
- Pound or blend the shallots, garlic, chillies and toasted terasi to a coarse paste.
- Heat 2 tbsp of the oil in the wok over medium heat and fry the bumbu, stirring, 4–5 minutes, until darkened and fragrant.
- Raise the heat to high. Add the chicken and stir-fry 3 minutes, then the prawns if using and cook 1 minute more.
- Push to one side, add the remaining oil and the beaten eggs, scramble roughly, then fold through.
- Add the cabbage and greens and stir-fry 1–2 minutes, until just wilted but still bright.
- Add the noodles and toss — lifting and turning rather than stirring — for about 2 minutes until heated through.
- Pour the kecap manis, soy sauce and oyster sauce around the rim of the wok, then toss until every strand is evenly dark and glossy.
- Season with salt and white pepper. Serve at once, topped with fried shallots and scallions, with lime, crackers and sambal alongside.
From the foundations
The book pairs this recipe with the following, from the sauces, sambals and pastes that open the collection.
The Complete Edition
Mie Goreng sits in the Indonesia chapter
The book carries this recipe in full alongside the rest of the Indonesia chapter, the pastes and dips it is built on, and the twenty-seven pantry studies that open the collection.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
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