🍜 Mie goreng

Name: Mie goreng
Total time: 25 min
Yield: 2
Cuisine: Indonesia · Java
Ingredients: 200 g dried yellow wheat noodles; 150 g chicken breast, thinly sliced; 2 eggs; 150 g white cabbage, shredded; 3 garlic cloves, chopped; 1–2 red chilies, sliced; 3 tbsp kecap manis (sweet soy sauce); 1 tbsp vegetable oil, salt; 1 spring onion and lime wedges to serve

Origin: Indonesia · Java

595kcal

per serving · 350 g

170kcal

per 100 g

28 gProtein8 g / 100 g

21 gFat6 g / 100 g

77 gCarbs22 g / 100 g

Mie goreng is Indonesian fried noodles: yellow wheat noodles stir-fried over high heat with chicken, egg, cabbage, garlic and chili, then glazed with kecap manis, the thick sweet soy sauce. The result is chewy, smoky and sweet-savoury with a gentle heat. It is sold by street hawkers and served in homes and restaurants, often topped with crisp fried shallots and a wedge of lime.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: egg, chicken

Contains glutenbecause of: wheat noodles, sweet soy sauce

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

wheat noodleseggcabbagechickensweet soy saucegarlicchili pepper

Recipe

2 servings25 min

Ingredients

200 g dried yellow wheat noodles
150 g chicken breast, thinly sliced
2 eggs
150 g white cabbage, shredded
3 garlic cloves, chopped
1–2 red chilies, sliced
3 tbsp kecap manis (sweet soy sauce)
1 tbsp vegetable oil, salt
1 spring onion and lime wedges to serve

Method

Cook the noodles according to the packet, drain and rinse with cold water.
Heat the oil in a wok, fry the garlic and chili for 30 seconds, add the chicken and stir-fry for 3–4 minutes.
Push everything to one side, crack in the eggs and scramble them.
Add the cabbage and stir-fry for 2 minutes until just wilted.
Add the noodles and kecap manis and toss over high heat for 2 minutes until glossy; season with salt.
Serve topped with spring onion and lime wedges.

How to make it lighter

Use more cabbage and less noodles — vegetables add volume for few calories.
Kecap manis is full of sugar, so measure it rather than pouring from the bottle.
Use one tablespoon of oil in a hot wok; each extra tablespoon adds about 120 kcal.

History

Mie goreng grew out of the Chinese-Indonesian community, whose noodle cooking blended with local ingredients such as kecap manis and chili. Over time it became one of the most common dishes in Indonesia, cooked at street carts across Java and beyond. It is also popular in Malaysia and Singapore, where the spelling mee goreng is common.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Mie goreng and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →