Dish · indonesian
Mie Goreng
Egg noodles stir-fried with kecap manis, egg, cabbage, and chicken until the noodles turn dark and slightly sticky-sweet.
Where it comes from
The dish reflects Chinese noodle-frying technique adapted with kecap manis, the sweet soy sauce specific to Indonesia, which gives the noodles their dark color and sweetness.
What cooks argue about
Cooks argue over the noodle: parboiled fresh egg noodles that stay springy, or dried noodles boiled straight before frying, which soak up more sauce but can turn mushy if overcooked at either stage.
Versions
Nobody has published a mie goreng here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
egg
cabbage napa
chicken thigh boneless