Name: Fried Noodles (Mi Goreng)
Yield: Makes 4–6 servings
Cuisine: Indonesian
Ingredients: ½ lb (225 g) bok choy or other leafy greens, such as choy sum, yu choy, or Swiss chard; 2 tablespoons fish sauce or soy sauce; Chopped Chinese celery leaves or parsley; Shrimp crackers or store-bought veggie chips; 3 tablespoons kecap manis; ½ lb (225 g) dried or 1 lb (450 g) fresh, cooked egg or wheat noodles, any shape or size; 2 tablespoons oyster sauce or soy sauce; 1 carrot, peeled and thinly sliced; ½ teaspoon ground white or black pepper; 2 large eggs, beaten; Chopped green onions; Fried shallots; 5 tablespoons (75 ml) vegetable oil, divided, plus more as needed; 3 cloves garlic, minced; ½ small yellow onion, thinly sliced; ½ lb (225 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

Like Nasi Goreng, mi goreng is a dish I never plan to make. That being said, I always have a stash of dried noodles in my pantry. Julia, on the other hand, always has fresh noodles lurking in the fridge or freezer. In a pinch, you can even use instant noodles. And if you’re gluten-free, rice noodles are always an option. Good candidates for ingredients include chopped leftover rotisserie chicken or ham (about 1½ cups/250 g), or subs