Fried Noodles

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

Mi Goreng

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

Ingredients

Asia
Indonesia
Pasta
South East Asia

Ingredients

Method