Mie Goreng Indonesian Fried Noodles Recipes

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MIE GORENG - INDONESIAN FRIED NOODLES



Mie Goreng - Indonesian Fried Noodles image

This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.

Provided by Fellicia R

Categories     World Cuisine Recipes     Asian     Indonesian

Time 35m

Yield 6

Number Of Ingredients 17

3 (3 ounce) packages ramen noodles (without flavor packets)
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 teaspoon olive oil
1 teaspoon garlic salt
1 pinch ground black pepper, or to taste
1 tablespoon vegetable oil
½ cup chopped shallots
5 cloves garlic, chopped
1 cup shredded cabbage
1 cup shredded carrots
1 cup broccoli florets
1 cup sliced fresh mushrooms
¼ cup soy sauce
¼ cup sweet soy sauce (Indonesian kecap manis)
¼ cup oyster sauce
salt and pepper to taste

Steps:

  • Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
  • 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.
  • 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.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 34 g, Cholesterol 43.1 mg, Fat 14.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 1824.3 mg, Sugar 2.5 g

MEE GORENG (SOUTHEAST ASIAN FRIED NOODLES)



Mee Goreng (Southeast Asian Fried Noodles) image

Mee goreng is a popular fried noodle dish found in hawker centers throughout Singapore, Brunei, Indonesia and Malaysia. If you're seeking a noodle dish that's salty, spicy, tangy and slightly sweet, this version will deliver, and is perfect for impressing guests at a dinner party. The sambal tumis is the true star, adding a kick that marries well with the fresh lime juice and soy sauce. It is traditionally made with yellow wheat noodles, but you can find versions that use dried instant noodles instead. You can also substitute chicken or extra vegetables and tofu for the shrimp.

Provided by Natalie Pattillo

Categories     dinner, noodles, main course

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 pound fresh yellow egg noodles (such as hokkien mee, yakisoba or lo mein)
1 1/2 cups sambal tumis (see recipe)
2 tablespoons canola oil
1 pound shrimp, peeled and deveined, tails intact
1 cup cubed fried tofu puffs or firm tofu in 1/2 inch chunks
3 small bok choy, ends trimmed, chopped
Kosher salt, to taste
1 1/2 cups fresh bean sprouts
2 tomatoes, cut into wedges
Sweet soy sauce (kecap manis), to taste
2 limes, cut into wedges (if available, calamansi are best)
Dried shallots or fried onions, to taste
Red Serrano or Fresno chiles, thinly sliced, for serving

Steps:

  • Cook noodles according to package instructions.
  • Heat prepared sambal tumis in a wok or large skillet for about 5 minutes over medium heat. Add cooked noodles, tofu or tofu puffs and bok choy and stir to make sure everything is mixed with the sambal. (If the noodles start to stick together, add a splash or two of water until they loosen.)
  • Heat the canola oil in a large frying pan over medium heat. Add the shrimp; season with salt and cook for about 5 minutes, or until pink and opaque. Transfer shrimp and any juices to the sambal mixture in the wok; add the tomato wedges, bean sprouts and a drizzle of sweet soy sauce to taste. Stir for 1 minute over medium heat, and season with salt to taste.
  • Remove the lemongrass, heap the mee goreng onto a platter and serve immediately, or at room temperature, with lime wedges, sliced red Serrano or Fresno chiles and dried shallots or fried onions.

Nutrition Facts : @context http, Calories 492, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 7 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 7 grams, TransFat 0 grams

INDONESIAN MIE GORENG (FRIED NOODLES)



Indonesian Mie Goreng (Fried Noodles) image

Like most Indonesian dishes this is flavorful and spicy dish- You may make it as "hot" or mild as you like by adding more or less chili.. Attractive to serve. Lovely for a luncheon or part of your dinner meal. The original recipe is from "The complete Asian Cookbook" By Charmaine Solomon- There are some minor changes by me. The Fried onions, Green Onions & cucumber slices are for garnish and optional

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces fine egg noodles
6 ounces pork chops, boneless finely diced
8 ounces raw prawns, shelled & deveined, if large cut in 2
4 tablespoons peanut oil
3/4 cup onion, finely chopped
3 garlic cloves, finely chopped
1 fresh red chili peppers, chopped and seeded or 3/4 teaspoon dry chili flakes
2 stalks celery, finely sliced
1 1/2 cups green cabbage, finely shredded
salt and pepper
2 tablespoons light soy sauce
1/2 cup fried onion flakes (optional)
4 green onions, Sliced diagonally (optional)
8 slices cucumbers, thinly sliced (optional)

Steps:

  • Boil the noodles as per instructions but do not over cook them,
  • Rinse noodles in cold water, drain well.
  • Heat oil in a large wok or frypan. add onion and fry until almost golden.
  • Add chili & garlic, fry 2 minutes more.
  • Add pork, stir and cook until the pork is cooked through.
  • Add prawns cook for 2 minutes or until they are tranlucent and pink.
  • Add celery, cabbage, cook for 2 minutes The vegetables must still be crisp.
  • Season with salt & pepper.
  • Add soy sauce.
  • Add noodles back to the pan, stir fry, turning the noodles into the mixture and cook until all is heated through.
  • Turn into a heated serving dish Garnish & serve hot.

Nutrition Facts : Calories 486.3, Fat 20.6, SaturatedFat 4.3, Cholesterol 148.7, Sodium 882.2, Carbohydrate 48.4, Fiber 3.7, Sugar 4.3, Protein 26.7

VEGETARIAN MI GORENG (INDONESIAN FRIED NOODLES)



Vegetarian Mi Goreng (Indonesian Fried Noodles) image

This was a favorite in the hostel that I lived in and we were lucky enough to have the real stuff in Indonesia. You can just buy the 20cent ramen packets and not use the flavorings. That works just fine, and I recommend the eggs more than the tofu... but whatever floats your boat.

Provided by kleigh83

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb uncooked soba noodles (ramen work great and are inexpensive) or 1 lb any other kind Asian noodles (ramen work great and are inexpensive)
2 -4 tablespoons peanut oil
1 onion, finely chopped
3 minced garlic cloves
1/2 inch gingerroot, peeled and grated
2 leeks (green & white parts) or 6 scallions, chopped (green & white parts)
1 1/2 cups snow peas
1 1/2 cups mung bean sprouts
3 tablespoons ketjap manis (or 3 tbs soy sauce mixed with 1 1/2 tbs brown sugar)
1 -2 tablespoon sambal oelek chili paste or 1 -2 tablespoon cayenne pepper, to taste
2 eggs, scrambled (recommended) (optional)
1 lb firm tofu, drained and cubed (optional)

Steps:

  • Prepare the noodles according to the package directions; drain and set aside.
  • In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
  • Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
  • Then stir in the noodles, kecap manis, and sambal or cayenne.
  • Add the eggs or tofu.
  • Mix throughly until heated through (about 5 minutes).
  • Serve hot.

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