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.
Nobody has published a mie goreng recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.