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Ultimate Mie Goreng Recipe – Indonesian Stir-Fried

ByLumina Liu August 23, 2025

It was one of those evenings when my fridge looked like a sad, empty cave — you know the kind, where you open the door hoping something magical will appear, but instead you’re greeted by half a bottle of sriracha, some questionable leftover takeout, and a lonely onion that’s sprouting green shoots like it’s auditioning for a science experiment.

I was scrolling through food delivery apps with the enthusiasm of someone choosing a root canal when my neighbor knocked on my door, holding a steaming bowl that smelled like heaven had opened up in her kitchen.

“Try this,” she said, thrusting the bowl into my hands.

“I made too much mie goreng.” I had no idea what mie goreng was, but one bite and I was completely, utterly ruined for all other noodle dishes.

The noodles were glossy and dark, coated in this incredible sauce that was sweet, savory, and just spicy enough to make you pay attention.

There were crispy bits of tempeh, tender vegetables, and this amazing depth of flavor that seemed impossible for something that took less than half an hour to make.

I stood there in my doorway, probably looking like a complete lunatic, shoveling noodles into my mouth while making embarrassing “mmm” sounds.

That night changed everything.

I spent the next three weeks pestering my neighbor for the recipe, testing different sauce combinations, and burning more noodles than I care to admit.

But here’s the thing about mie goreng — once you crack the code, it becomes your secret weapon for those nights when you need something spectacular but don’t have the energy to be spectacular yourself.

Easy 27-Minute Mie Goreng Recipe That Will Blow Your Mind

Mie goreng, which literally translates to “fried noodles” in Indonesian, is the kind of dish that proves the best comfort food doesn’t need to be complicated.

This Indonesian stir-fried noodle dish is essentially the country’s answer to lo mein or pad thai — a quick, satisfying meal that transforms simple ingredients into something absolutely magical through the power of high heat and an incredible sauce.

What sets this Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe apart from other Asian noodle dishes is the sauce — a gorgeous, glossy mixture dominated by kecap manis, Indonesia’s sweet soy sauce that’s thicker and more complex than regular soy sauce.

Combined with tomato paste (yes, tomato paste!), vegetarian oyster sauce, and a hint of ground cloves, it creates this deeply savory, slightly sweet coating that clings to every noodle like it was meant to be there.

The addition of tempeh and tofu makes this version completely plant-based while still delivering serious protein and texture.

It’s the kind of meal that feels indulgent but is actually pretty healthy, which is basically the holy grail of weeknight cooking.

The Secret Ingredients That Make All the Difference

The magic of this mie goreng recipe lies in a few key Indonesian ingredients that you might not have in your pantry yet, but trust me, they’re worth seeking out.

Kecap manis is the star here — this sweet, molasses-thick soy sauce is what gives the noodles their characteristic dark color and complex flavor.

You can find it in most Asian grocery stores, and once you have a bottle, you’ll start putting it on everything.

The ground cloves might seem weird, but they add this warm, aromatic note that makes the whole dish smell incredible.

Why This Version Works for Busy Weeknights

This Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe is designed for real life — the kind where you get home at 7 PM and need dinner on the table by 7:30.

The total time is just 27 minutes, and most of that is active cooking time that goes by quickly.

The sauce comes together in one bowl while your protein cooks, and the actual stir-frying happens so fast you’ll barely have time to pour yourself a glass of wine.

Ingredients You’ll Need for Perfect Mie Goreng

Before we dive into the cooking, let’s talk about what you’ll need for this Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe.

The ingredient list might look long, but most of these are pantry staples or things you can easily find at any decent grocery store.

For the Stir-Fry:

• ¼ cup sesame oil
• 4 oz tempeh, sliced into ¼-inch strips
• 1 cup pre-fried extra firm tofu strips
• ¼ cup diced red onion
• 2 scallions, roughly chopped
• 2 cloves garlic, minced
• ½ cup shredded Napa cabbage
• 200 grams cooked noodles (ramen, rice noodles, or fresh Shanghai-style)

For the Sauce:

• ¼ cup kecap manis
• 4 teaspoons tomato paste
• 1 tablespoon vegetarian oyster sauce
• 2 teaspoons sriracha
• 1 tablespoon rice vinegar
• ¼ teaspoon ground cloves
• 2 tablespoons water

For Garnish:

• 3 tablespoons chopped roasted peanuts
• 1 thinly sliced scallion
• Sambal oelek or chili crisp (optional)

Step-by-Step Instructions for the Best Mie Goreng

Now comes the fun part — actually making this incredible Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe.

The key to success here is having everything prepped and ready to go before you start cooking, because once that wok gets hot, things move fast.

Step 1: Get Your Tempeh Golden and Crispy

Heat your wok or large cast iron skillet over high heat — and I mean high heat.

You want that pan smoking hot.

Add the sesame oil and let it heat for about 60 seconds until it shimmers.

Now add your tempeh strips and let them sizzle.

This is where patience pays off — resist the urge to move them around too much.

Let them get golden and crispy on one side before flipping.

This should take about 3 minutes total, turning regularly until they’re lightly golden all around.

Step 2: Build the Flavor Base

Add the pre-fried tofu strips, diced red onion, chopped scallions, and minced garlic to the pan.

Reduce the heat to medium — this is important because you don’t want the garlic to burn and turn bitter.

Stir-fry everything together for about 3 minutes until the onions start to soften and the garlic becomes fragrant.

Your kitchen should smell absolutely incredible at this point.

Step 3: Mix Up That Magic Sauce

While your protein and aromatics are cooking, grab a small bowl and whisk together all your sauce ingredients.

Use a fork to really break up any clumps in the tomato paste — you want this mixture to be as smooth as possible.

The sauce should be thick but pourable, with a deep, dark color from the kecap manis.

Step 4: Bring It All Together

Add the shredded Napa cabbage to your pan first — it needs a minute to start wilting.

Then add your pre-cooked noodles and pour that gorgeous sauce over everything.

This is where the magic happens — use tongs or two spatulas to toss everything together, making sure every single noodle gets coated in that beautiful, glossy sauce.

Stir-fry for about 2 minutes until the noodles are heated through and everything is well combined.

Step 5: The Finishing Touches

Transfer your mie goreng to a serving bowl and top with chopped roasted peanuts, thinly sliced scallions, and a dollop of sambal oelek or chili crisp if you like things spicy.

These garnishes aren’t just for looks — they add crucial texture and fresh flavor that balance out the rich, savory noodles.

Pro Tips for Mie Goreng Success

After making this Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe approximately a million times (okay, maybe fifty, but who’s counting?), I’ve learned a few tricks that make the difference between good mie goreng and absolutely spectacular mie goreng.

Tip 1: Noodle Prep is Everything

The type of noodles you use can make or break this dish.

Fresh Shanghai-style noodles are ideal if you can find them — they have the perfect chewy texture and don’t get mushy when stir-fried.

Ramen noodles (the good kind, not the 25-cent packets) work beautifully too.

Rice noodles are a great gluten-free option, but be extra careful not to overcook them initially.

Whatever noodles you choose, make sure they’re cooked just until al dente and well-drained before adding them to the pan.

Tip 2: Temperature Control is Your Friend

High heat is crucial for getting that proper “wok hei” — the breath of the wok that gives stir-fried dishes their distinctive flavor.

But you need to know when to dial it back.

Start high for the tempeh to get it crispy, reduce to medium for the aromatics so the garlic doesn’t burn, then bump it back up when you add the noodles for that final toss.

Tip 3: Don’t Skip the Garnishes

I used to think garnishes were just for pretty food photos, but the toppings on this mie goreng actually serve important purposes.

The peanuts add crunch and richness, the fresh scallions provide a sharp, oniony bite that cuts through the sweet sauce, and the sambal oelek gives you control over the heat level.

Tip 4: Sauce Consistency Matters

If your sauce seems too thick, add water a tablespoon at a time until it reaches the right consistency.

If it’s too thin, let it cook down for an extra minute or two.

You want it to coat the noodles beautifully without being gloopy or watery.

Tip 5: Prep Everything First

This cannot be overstated — have everything chopped, measured, and ready to go before you heat that pan.

Stir-frying happens fast, and you don’t want to be frantically mincing garlic while your tempeh burns.

Delicious Variations to Try

Once you’ve mastered the basic Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe, the fun really begins.

This dish is incredibly adaptable, and I’ve had great success with several variations that keep things interesting.

Protein Swaps That Work

While tempeh and tofu are traditional and delicious, you can easily substitute other proteins.

Thinly sliced chicken thighs work beautifully — just cook them first until golden before adding the other ingredients.

Shrimp is another fantastic option that cooks quickly and absorbs the sauce wonderfully.

For a completely different take, try crumbled firm tofu seasoned with a bit of turmeric for a scrambled egg-like texture.

Vegetable Variations

The beauty of mie goreng is that it’s basically a vehicle for whatever vegetables you have on hand.

Bean sprouts are classic and add great crunch.

Thinly sliced bell peppers, snap peas, or carrots all work well.

Mushrooms — especially shiitake or king oyster mushrooms — add an earthy, meaty flavor that’s absolutely delicious.

Spice Level Adjustments

If you’re heat-sensitive, you can easily dial down the spice by reducing or omitting the sriracha and skipping the sambal oelek garnish.

On the flip side, if you like things fiery, add some fresh sliced chilies to the stir-fry or increase the sriracha in the sauce.

Gluten-Free Adaptations

This recipe is easily made gluten-free by using rice noodles and ensuring your vegetarian oyster sauce is gluten-free (many brands are, but always check the label).

The rest of the ingredients are naturally gluten-free, making this a great option for those with dietary restrictions.

What to Expect When You Make This Recipe

Let’s be real about what you’re getting into with this Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe.

This isn’t going to look like the perfectly plated restaurant version you see on Instagram — and that’s perfectly fine.

What you’ll get is a bowl of deeply satisfying, incredibly flavorful noodles that taste like you spent way more time and effort than you actually did.

The first time you make this, you might feel a little overwhelmed by the speed of stir-frying, especially if you’re not used to cooking over high heat.

That’s totally normal!

Your timing might be a little off, or you might end up with some noodles that are more done than others.

Don’t stress about it — even imperfect mie goreng is still pretty spectacular.

The sauce will coat the noodles in this gorgeous, glossy dark brown that looks almost too good to be true.

The tempeh should be golden and slightly crispy on the edges, the vegetables should still have some bite to them, and the whole thing should smell absolutely incredible.

You’ll probably find yourself going back for seconds, and maybe thirds, because this dish has that perfect combination of comfort and excitement that makes you want to keep eating.

This recipe serves three people generously, but I’ve been known to eat the entire batch myself over the course of an evening while binge-watching Netflix.

No judgment here — sometimes you need a big bowl of noodles and some quality TV time.

The leftovers, if there are any, are fantastic the next day, either cold from the fridge or quickly reheated in a hot pan with a splash of water to loosen the sauce.

Trust the process, embrace the messiness of stir-frying, and get ready to add a new favorite to your weeknight rotation.

This Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles) recipe is going to become one of those dishes you make when you want something special but don’t want to spend all evening in the kitchen — and honestly, that’s exactly the kind of recipe we all need more of in our lives.