Mi Goreng (fried noodles)

Mi Goreng (fried noodles)

A dish descended from the Chinese chow mein. It’s mi goreng or mie goreng in Indonesia; mee goreng or mi goreng in Malaysia. It is ubiquitous in both countries, and in Singapore too, where it is often sold as hawker food. Whatever the spelling, it translates to “fried noodles.”

But just so it’s clear. This is a stir fried, not a deep fried, dish. I once came across an article in an American “health” site where the author praised healthy Asian stir fries but cringed over fried rice. I got the impression that she thought fried rice was deep fried. I posted a comment clarifying that fried rice is a stir fry but the comment never passed moderation. If there are other people who take things too literally the way that author did, mi goreng may translate to “fried noodles” but it is a stir fry.

There are many variations of mi goreng. The meat and vegetables vary. The meat may be chicken, pork, beef or even goat; shrimps are often added as well. The greens can be any of the many varieties of Chinese cabbage; mustard leaves may be used too. Some variants include tomatoes.

Mi Goreng (mie goreng, mee goreng)


  • 80 g. of egg noodles, boiled and drained
  • 2 tbsps. of vegetable cooking oil
  • 3 chicken thigh fillets, cut into thin strips
  • 4 cloves of garlic, minced
  • 2 shallots (or 1 red onion), thinly sliced
  • 1 bird’s eye chili, finely sliced
  • 1 carrot, julienned
  • about 8 stalks of bok choy, cut into one-inch lengths
  • 2 tbsps. of soy sauce
  • 1 tbsp. of sweet soy sauce (see notes after the recipe)
  • 1 tbsp. of oyster sauce
  • slices of lime, lemon or kalamansi


  1. Heat the cooking oil in a wok or frying pan.
  2. Add the chicken strips. Stir fry just until no longer pink.
  3. Add the garlic, shallots and chili. Pour in 1 tbsp. of soy sauce. Stir fry until fragrant, about two minutes.
  4. Add the carrot pieces. Stir fry for another minute.
  5. Throw in the bok choy and cooked noodles. Pour in the sweet soy sauce, oyster sauce and the rest of the soy sauce. Stir fry for another minute or just until the greens are a bit wilted and the noodles are heated through.
  6. Serve with lime, lemon or kalamansi on the side.

Quick Notes

If sweet soy sauce is not available, use palm sugar instead. If palm sugar is not available, use brown sugar.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

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