Mie Goreng
Updated Dec. 6, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable or peanut oil, as needed
- 2boneless, skinless chicken thighs, cut into 1-inch cubes, or 8 large peeled, deveined shrimp (about ½ pound), optional
- Kosher salt
- Ground white pepper
- 2eggs
- 1leek, white and light green part only, halved lengthwise and thinly sliced
- 2shallots, chopped
- 4garlic cloves, chopped
- 4 to 6cherry tomatoes, halved
- 6ounces cooked egg noodles, thin vermicelli or thick, flat rice noodles
- 2tablespoons oyster sauce
- 1 to 4teaspoons store-bought or homemade sambal oelek (optional)
- 3tablespoons kecap manis (also sometimes labeled sweet soy sauce, preferably Javanese brands like ABC or Bango; see Tip), plus more to taste
- 1cup chopped green cabbage
- 4bok choy or gai lan (Chinese broccoli), separated into individual stalks
- 1tablespoon toasted sesame oil
- Store-bought or homemade crispy fried shallots, lime wedges and sliced cucumber for serving
Preparation
- Step 1
Heat a wok or large cast-iron skillet on high until it’s very hot. (You should be able to hold your hand a few inches above the pan for just a few seconds.) Add 2 to 3 tablespoons of oil. If using chicken or shrimp, add it to the pan, season with salt and white pepper and cook until beginning to brown, 2 to 3 minutes.
- Step 2
Crack the egg into the wok, seasoning with more salt and white pepper, and scramble together with a spatula until the egg is just cooked. Turn the heat down to medium.
- Step 3
Add the leek, shallots and garlic, and stir until they start to soften and are fragrant, about a minute more.
- Step 4
Add the cherry tomatoes and egg noodles, and season with salt and white pepper. Stir until everything is combined. Stir in the oyster sauce and optional sambal oelek. If the noodles stick to the wok, add another tablespoon of oil.
- Step 5
Turn the heat to high, then add the kecap manis and quickly stir everything to combine. Let cook, undisturbed, over high heat until you see small wisps of smoke coming out of the noodles, about 1 minute, then stir again. The noodles will begin to turn darker in color and caramelize, taking on a smoky flavor called wok hei. Repeat this process, scraping the sides of your wok in between, until at least half the noodles are darkened, but not burned, 2 to 5 minutes more. Taste, adding more salt, white pepper and sweet soy sauce if needed.
- Step 6
Add the cabbage and bok choy and stir until combined. Turn off the heat and drizzle with the sesame oil.
- Step 7
Top each serving with crispy fried shallots and serve with lime wedges and cucumber slices.
- Kecap manis, or sweet soy sauce, can be found in Asian grocery stores. You can also make your own with this recipe from the chef Lara Lee: In a medium saucepan, bring ¾ cup light soy sauce or gluten-free tamari with 1¼ packed cups palm sugar or light or dark brown sugar to a simmer over medium. Reduce heat to low and cook until mixture thickens to the texture of maple syrup, about 5 minutes. Let cool. Cover and refrigerate for up to a few weeks. Makes about ¾ cup.
Private Notes
Comments
Hi, I’m the recipe developer! In my experiences (I make about 20 of these on a daily basis for my job), adding the bok choy/Chinese brocoli and cabbage on Step 6 perfectly cooks them, as they’re quite thin and the wok/pan is extremely hot & smoky. You’re very welcome put them in at the same time as the cherry tomatoes (Step 4), however, they’ll be a little less crunchy. Then crunch gives this dish diverse textures: soft noodles & egg and crispy (but cooked) vegetables. Either you put the veggies in during Step 4 or Step 6, this one-pan dish will still be wonderful! ❤️
I am waiting for people to weigh in on using tofu instead of meat.
So you never cook the cabbage and bok Choi? Just add them raw? Nothing wrong with raw vegetables, just sounds like an unusual texture compared to the soft eggs and noodles.
We thought that this dish was delicious and easy to make. The addition of lots of vegetables makes it very satisfying
I thought this was good, but wasn’t totally in love.
Excellent recipe! Cooked two servings with shrimp in a large cast-iron pan on a gas stove. I put the bok choy and cabbage in just before turning off the heat as specified in the recipe. There's enough residual heat from the noodles and pan that, when allowed to sit for ~5 minutes before serving, the bok choy comes out cooked but still a little cruchy. Will definitely be making this again.