Entree: Indonesia – Indonesian Street Food – Mie Goreng (Stir-fried seasoned yellow egg noodles with vegetables, egg, and savory sweet soy sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) fresh yellow egg noodles
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (approx. 0.42 oz (12 g)) garlic, minced
- 2 shallots, thinly sliced (approx. 2 oz (60 g))
- 8 oz (225 g) boneless skinless chicken breast, thinly sliced
- 8 oz (225 g) peeled deveined shrimp (about 12 medium)
- 2 large eggs (approx. 3 1/2 oz (100 g))
- 2 cups (150 g) shredded cabbage
- 1 medium carrot, julienned (approx. 4 oz (115 g))
- 3 scallions, sliced (white and green parts separated)
- 1 cup (100 g) bean sprouts
- 3 tbsp (45 ml) kecap manis (Indonesian sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) sambal oelek or other chili paste (adjust to taste)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- Lime wedges for serving

Show original ingredient measurements

- 12 oz (340 g) fresh yellow egg noodles
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (approx. 12 g) garlic, minced
- 2 shallots, thinly sliced (approx. 2 oz / 60 g)
- 8 oz (225 g) boneless skinless chicken breast, thinly sliced
- 8 oz (225 g) peeled deveined shrimp (about 12 medium)
- 2 large eggs (approx. 100 g)
- 2 cups (150 g) shredded cabbage
- 1 medium carrot, julienned (approx. 4 oz / 115 g)
- 3 scallions, sliced (white and green parts separated)
- 1 cup (100 g) bean sprouts
- 3 tbsp (45 ml) kecap manis (Indonesian sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) sambal oelek or other chili paste (adjust to taste)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Bring a large pot of water to a boil, add the egg noodles and cook just until tender according to package directions, 2–3 minutes for fresh noodles. Drain, rinse with cold water, and set aside.
2. In a small bowl combine kecap manis, soy sauce, oyster sauce, sambal, and sugar; set the sauce mixture aside.
3. Heat 1 tbsp (15 ml) vegetable oil in a large wok or heavy skillet over high heat. Add the sliced chicken and stir-fry until cooked through, 3–4 minutes. Remove and set aside.
4. Add the remaining 1 tbsp (15 ml) oil to the wok. Reduce heat to medium-high, add garlic and shallot, and stir until fragrant and beginning to soften, about 1 minute.
5. Push aromatics to the side, crack in the eggs and scramble briefly until softly set. Add shrimp and cook until pink and opaque, about 2 minutes.
6. Return the cooked chicken to the wok. Add cabbage, carrot, and the white parts of the scallions; stir-fry 1–2 minutes until vegetables begin to soften but remain crisp.
7. Add the drained noodles, bean sprouts, and the reserved sauce. Toss vigorously to combine and heat through, 1–2 minutes. Adjust seasoning with salt and pepper.
8. Remove from heat, stir in the green parts of the scallions, and plate immediately. Serve with lime wedges and extra sambal if desired.