Mie Goreng

Mie Goreng literally means ‘Fried Noodle’ in both the Indonesian language and is sometimes called Bahmi Goreng – Mie Goreng is ubiquitous in Indonesia and is sold from Street Vendors and Warungs to high-end restaurants. The delicious spicy flavours of galangal and chilli and the umami flavour bomb of miso are essential to create this truly local dish.

Our authentic Indomex Mie Goreng paste brings all the flavours of Indonesia to you making this a dish simple and easy to prepare – perfect for a quick dinner or to include in a celebratory Rijstafel. This is one of our best selling pastes in the Indomex Range and our secret recipe dates back through the generations

See our blog for some great recipe ideas

MIE GORENG RECIPE (serves 2)

INGREDIENTS

• 125ml Indomex Mie Goreng Spice Jar
• 1/2 pack family noodle, egg noodle or 2 bricks of ramen noodles (soak in boiling water for 5 minutes)
• Olive Oil
• 300-500 grams Protein (Chicken fillet, de-shelled Prawns or Pork Fillet)
• 2 teaspoons Indomex Sambal Oelek or 2 finely diced chilli’s (or to taste) (optional)
• 2 tablespoons Fish Sauce
• 2-4 dried lime leaves
• 3 shallots finely sliced (or 1 medium size brown onion)
• 2 cups shredded cabbage or bok choy (you can also add chopped leeks and celery for more flavour)
• 100ml Indomex Ketjap Manis (or to taste)

To Serve

Sate Sauce (optional but delicious)

METHOD

1. Heat a dash of oil in the wok and fry the garlic, shallots, lime leaves and chilli until translucent
2. Add the shredded cabbage, leek, celery and bok choy and fry for a few minutes until lightly cooked
3. Add in the chicken, pork or prawns and fry until almost done (be careful not to overcook prawns)
4. Add the Mie Goreng paste and fish sauce and fry for 2-3 minutes
5. Add the drained noodles and Ketjap Manis (100ml or to taste)
6. Continue to fry over a low heat ensuring the noodles are coated with all the spicy goodness
7. Spoon into bowls, top with a little Sate Sauce or Seroendeng and enjoy

Traditionally Mie Goreng is served wrapped in banana leaves as a “take-away” noodle dish