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Mie Goreng Recipe (Indonesian Fried Noodles) with Chicken and Shrimp

A good mie goreng is equal parts sweet, salty, and umami, and packed with fresh vegetables and tender chicken and/or shrimp. And between the chewy noodles, fried shallots, crunchy bean sprouts, scrambled eggs, and succulent proteins, there are lots of interesting textures going on in each bite!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people


For the sauce:

  • 1 tbsp kecap manis (see notes)
  • 1 tbsp sambal oelek (see notes)
  • 1 tbsp oyster sauce (see notes)
  • 1 tsp soy sauce
  • 1/4 cup chicken stock

For the fried shallots:

  • 1 shallot finely chopped
  • 2 tbsp vegetable oil

For the chicken:

  • 4 oz chicken breast thinly sliced
  • 1 tsp vegetable oil
  • salt and pepper for seasoning

For the shrimp:

  • 4 oz shrimp peeled and deveined
  • 1 tsp butter (or vegetable oil)
  • salt and pepper for seasoning

For the vegetables and noodles:

  • 1 tbsp vegetable oil
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 2 bok choy roughly chopped
  • 2 carrots grated or julienned
  • 2 packs noodles, cooked al dente (see notes)
  • 1 cup bean sprouts
  • 2 eggs


  1. For the sauce, whisk liquids together in a bowl. Set aside. 

  2. For the fried shallots, heat oil in the wok. Fry shallots until crispy and golden brown. Place them on a paper towel to extract any excess oil. Set aside.

  3. For the chicken, thinly slice, season with salt and pepper, and stir-fry in oil until tender. About three minutes. Set aside.

  4. For the shrimp, season with salt and pepper, cook in butter for about one minute on each side, or until cooked through, but tender. Set aside.

  5. If needed, add more oil to the wok and heat. Add in other (raw) shallots and garlic, stirring constantly to avoid burning. Cook for two minutes.

  6. Add in bok choy, stirring constantly for two more minutes.

  7. Add in carrots and continue stirring for two more minutes.

  8. Pour in sauce and noodles (previously cooked to al dente). Stir everything together, then allow for the noodles to fry and get crispy. About five to seven minutes. Stir occasionally, just enough to avoid burning.

  9. Once noodles are crispy, move everything to one side of the wok. Scramble the eggs on the other side.

  10. Add in chicken, shrimp, bean sprouts, and fried shallots and mix everything together.

  11. Remove from heat and serve. If desired, garnish with sambal oelek, fried shallots, and/or crushed peanuts.

Recipe Notes

For this recipe, I recommend using a wok, which is a Chinese-style stir-frying pan. If you don't have one already, then I highly recommend this wok!

You may have difficulty finding some ingredients in your local grocery store. Find more information here:

  • Kecap manis¬†(sweet Indonesian soy sauce)
    • I checked three grocery stores and couldn't find this sauce. You can purchase kecap manis on Amazon here.
  • Sambal oelek (ground fresh chili paste)
    • You may be able to find this, but you can also purchase sambal oelek on Amazon here.
  • Oyster sauce (a thick, sweet, salty, and umami sauce used in many Asian dishes)
    • Oyster sauce may also be tricky to find. You can purchase oyster sauce on Amazon here.
  • Chinese egg noodles
    • I couldn't find Chinese egg noodles on Amazon or in the grocery store. Instead, I used¬†these ramen noodles (discarding the flavor packet).

Cook the noodles in boiling water until they are al dente. Then add them into the wok when instructed.