Name: Mie Goreng
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 6 ounces (170g) thin dried Chinese wheat noodles or 12 ounces (350g) fresh noodles (see notes); 2 tablespoons (45ml) kecap manis , plus more as needed; 1 tablespoon (15ml) light soy sauce; 2 tablespoons (30ml) vegetable oil; 1 small shallot (1 ounce; 30g), minced; 3 medium cloves (15g) garlic, minced; 1 medium carrot (3 ounces; 85g), peeled and cut diagonally into 1/8-inch slices; 1/2 small yellow onion (2 ounces; 60g), halved and thinly sliced crosswise1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground white pepper 1 1/2 cups shredded green cabbage (about 4 ounces; 120g) from 1 small head; 1 scallion, ends trimmed and thinly sliced, green and white parts (1/2 ounce; 15 g); Fried shallots, homemade or store-bought; Sambal oelek, homemade or store-bought, optional; Shrimp crackers, optional

Mie Goreng

Mie goreng is one of Indonesia’s most popular noodle dishes and gets its sweet, savory flavor from kecap manis, a thick soy sauce with caramel notes. Tossed with vegetables and served with crunchy shrimp crackers, it’s an easy, satisfying meal that takes just 15 minutes to make.

15 min total 5 min prep 10 min cook 2 556 cal

Instructions

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1 Bring a medium pot of water to boil. Add the noodles and cook for 1 minute less than package directions; the noodles should retain a slight chew and not be fully cooked. Using a colander, drain immediately and rinse with cold running water to stop the cooking process. Shake the colander well, allowing any excess water to drip off.
2 In a large bowl, toss noodles with 2 tablespoons kecap manis along with soy sauce to evenly coat.
3 In a large wok or nonstick skillet, heat oil over medium heat until shimmering. Add the shallot and garlic, and cook, stirring constantly, until fragrant, 15 to 30 seconds.
4 Increase heat to medium-high and add the carrot, onion, salt, and pepper. Stir frequently, and cook until onion is translucent, about 3 minutes. Add the cabbage, and stir-fry until tender, 2 to 4 minutes.
5 Add seasoned noodles and cook, tossing frequently, until heated through, 2 to 3 minutes. Taste and add 1 tablespoon kecap manis, if desired. Add scallions and stir through.
6 For Serving: Divide noodles among 2 plates and sprinkle with fried shallots. Serve hot with acar timun, sambal, and shrimp crackers, if desired.