Mie Goreng

Mie Goreng, originally from Indonesia, is also enjoyed in the Philippines with local twists. It's a tasty stir-fried noodle dish with eggs, meat, and veggies, commonly found as street food, showcasing the diverse flavors of Southeast Asia.

Prep Time14

Cook Time6

Course: Main Course

Cuisine: Indonesian, Malaysian

Keyword: crispy noodles, filipino pancit, mee goreng, pancit

Calories: 1279kcal

Author: Vanjo Merano

Ingredients

230 grams Egg Noodles
4 ounces chicken breast sliced into serving pieces
3 ounces shrimp deveined and shells removed
3 eggs beaten
1 ¼ cup mung bean sprouts
3 green onions cut into 2-inch pieces
3 baby bok choy chopped
5 cloves garlic minced
1 quart water
4 tablespoons cooking oil

Sauce ingredients

3 tablespoons kecap manis
3 tablespoons soy sauce
1 tablespoon Oyster Sauce
2 tablespoons tomato ketchup
2 teaspoons sambal oelek
2 teaspoons Sesame Oil

Instructions

Start by mixing all the sauce ingredients and set aside.
3 tablespoons kecap manis, 3 tablespoons soy sauce, 1 tablespoon Oyster Sauce, 2 tablespoons tomato ketchup, 2 teaspoons sambal oelek, 2 teaspoons Sesame Oil
Boil 1 quart of water in a wok. Add Good Life Egg Noodles. Continue boiling while gently stirring for 2 minutes.
230 grams Egg Noodles, 1 quart water
Discard the water. Set the noodles aside.
Heat 2 tablespoons of cooking oil. Pour the beaten eggs. Cook the eggs until they become firm.
4 tablespoons cooking oil, 3 eggs
Cut them into pieces using the tip of your spatula or cooking spoon. Set aside.
Heat the remaining oil in the same pan. Add the garlic. Sauté until it starts to brown.
5 cloves garlic
Add the sliced chicken. Continue sautéing for 2 minutes.
4 ounces chicken breast
Add the shrimp. Stir-fry for 1 minute.
3 ounces shrimp
Add the green onions, bok choy, and mung bean sprouts. Cook this for 1 minute.
3 green onions, 3 baby bok choy, 1 ¼ cup mung bean sprouts
Stir in the cooked Good Life Egg Noodles. Toss.
Pour the sauce mixture into the wok. Toss again until all the ingredients are well blended.
Transfer to a serving plate. Share and enjoy!

Video

Notes

How and why devein shrimp?

To devein a shrimp, use a small knife to make a shallow cut along its back, then pull out the dark vein with the tip of the knife or a toothpick. It's important to devein shrimp because removing the vein improves its appearance and makes it taste better. You'll enjoy cleaner, tastier shrimp in your dish after deveining.

Ingredients alternatives

Mung bean sprouts: Try using thinly sliced blanched cabbage or shredded carrots for a crunchy texture and mild flavor.

Baby bok choy: Spinach, kale, or Chinese broccoli (gai lan) work well and add a fresh touch to your dish.

Kecap manis: Just mix regular soy sauce with brown sugar instead. Combine about 3 tablespoons of soy sauce with 1 to 2 tablespoons of brown sugar to make a sweet and savory sauce.

Sambal oelek: Try substituting with sriracha sauce or chili garlic sauce for a similar spicy kick. Crushed red pepper flakes or cayenne pepper can also add heat, but use them sparingly to avoid overpowering the dish.

Nutrition