Indonesian Mie Goreng Noodles

    (49)
    35 min

    Ramen noodles work best for this warm noodle dish. You can find them in most supermarkets but feel free to use any vegetables you like.


    41 people made this

    Ingredients
    Serves: 6 

    • 3 (90g) packets ramen noodles
    • 1 tablespoon vegetable oil
    • 450g chicken breast fillets, cut into strips
    • 1 teaspoon olive oil
    • 1 teaspoon garlic salt
    • 1 pinch ground black pepper, or to taste
    • 1 tablespoon vegetable oil
    • 80g shallots, sliced
    • 5 cloves garlic, chopped
    • 70g shredded cabbage
    • 100g shredded carrots
    • 100g broccoli florets
    • 70g sliced fresh mushrooms
    • 4 tablespoons soy sauce
    • 4 tablespoons sweet soy sauce (Indonesian kecap manis)
    • 4 tablespoons oyster sauce
    • 1 pinch salt and pepper to taste

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a pan of water to the boil and cook the ramen noodles until soft, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
    2. Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
    3. Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (39)

    by
    24

    I am indonesian, and this dish tastes really good and just like the original indonesian fried noodles. I left out salt since the sauce added the saltiness to the dish. I also reduced the amount of soy , oyster and Indonesian sweet soy sauce ( a little bit less than 1/4 cup each ). I will definitely put this on my regular menu list.  -  05 Sep 2010  (Review from Allrecipes US | Canada)

    by
    21

    Fantastic! I also used garlic powder in place of the garlic salt. Also doubled the cabbage & used a bag of stir-fry veggies. We all loved it!  -  24 Mar 2011  (Review from Allrecipes US | Canada)

    by
    17

    This is an easy, yummy recipe. I didn't have shallots, broccoli, or mushrooms, so I used extra carrots and cabbage and added a bag of frozen stir-vegetables. I also left out the oyster sauce. I would definitely say that this recipe doesn't need any added salt, though. The soy sauce makes it plenty salty. This recipe is really easy and tastes great!  -  21 Dec 2009  (Review from Allrecipes US | Canada)

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