Thursday, September 21, 2017 | INDONESIAN CULINARY |

Indonesian Fried Noodles | Mie Goreng


  • 250 g Fine egg noodles
  • 250 g Shrimps, raw or cooked
  • 4 tablespoons Peanut oil
  • 1 Onion, finely chopped
  • 3 cloves Garlic, finely chopped
  • 1 Fresh red chili, seeded and sliced
  • 1/2 teaspoon Dried shrimp paste
  • 2 stalks Celery, finely sliced
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1-2 tablespoons Light soy sauce
  • Small wedge of cabbage, finely shredded


  • 4 Spring onions
  • Thinly sliced cucumber
  • Fried onion flakes

How To:

  • Soak noodles in hot water, while bringing large saucepan of water to the boil.
  • Drain noodles and drop into the boiling water, allow to return to the boil and boil from 1-3 minutes, depending on the noodles.
  • Some are cooked in the shorter time, while others take a little longer.
  • Keep testing one strand every half minute of so, because they must not overcook; like spaghetti they must be tender but still firm to bite.
  • As soon as they reach this stage, drain in colander and run cold water through them until cool or they will continue to cook in their own heat. Drain well.
  • Shell and de-vein shrimps.
  • Heat peanut oil in a wok or large deep frying pan and fry onion, garlic and chili until onion is soft and starts to turn golden.
  • Add dried shrimp paste.
  • Add shrimps and stir fry until cooked through.
  • Add celery, cabbage, salt and pepper and fry for a further minute or just until tender.
  • Vegetables should retain their crispness.
  • Add noodles and keep turning the mixture so that every part of it gets heated through.
  • Season with soy sauce to taste.
  • Pile into a serving dish and sprinkle onion flakes over the top.
  • Chop the spring onions, green leaves and all, and sprinkle over.
  • Arrange cucumber slices around edge of dish.
  • Serve hot.

Serves 4

Filed in: Main Dishes