Mie Goreng (Mee Goreng)
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.93 out of 5 stars
(77)
Ingredients
2 servings
- 3 instant noodle cakes (I use this)
- 250g/8oz fresh egg noodles (, thin to medium)
- 150g / 5oz dried egg noodles (, thin to medium)
- 2 tbsp kecap manis (or dark sweet soy sauce) (Note 2)
- 2 tsp light soy sauce (or normal soy, Note 3)
- 2 tsp dark soy sauce (, or more light soy sauce (Note 3)
- 1 tbsp oyster sauce (Note 4)
- 2 tbsp ketchup (yes really!)
- 1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 2 eggs (, lightly whisked)
- 3 garlic cloves (, finely chopped)
- 120g/4oz chicken breast or thigh (, sliced thinly into small bite size pieces)
- 100g/3.5oz prawns/shrimp (, raw, peeled and deveined (smaller are better)
- 2 cups cabbage (, finely sliced (any green or white cabbage)
- 1 cup beansprouts
- 3 green onions (, cut into 5cm/2" lengths (green and white part)
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Preparation
Step 1
Mix the Sauce in a bowl.
Step 2
Prepare noodles per packet directions just before cooking.
Step 3
Egg Ribbons:
Step 4
Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).
Step 5
Slide onto cutting board, roll up into loose "wrap". Slice into 1cm/ 1/3" thick pieces - you now have egg ribbons!
Step 6
Cooking:
Step 7
Heat remaining 1 tbsp oil in same skillet over HIGH heat.
Step 8
Add garlic and chicken, cook until half surface turns white.
Step 9
Add prawns and cook for 1 minute until chicken is mostly cooked.
Step 10
Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
Step 11
Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit.
Step 12
Toss through egg ribbons and serve immediately!
Step 13
Save recipe for the next time?
