Mie Goreng – Love From Bali XOXO

Sep 6, 2013 by

Mee Goreng


We were in Bali this summer and that island packs a punch when it comes to flavor.  We were surrounded by lemongrass, kaffir lime, coconut and Salaam leaf trees and of course rice fields. Not that we took a trip to the local farm that cordons off fresh produce from the rest of humanity, in Bali, the scene is more rough and rustic where things grow everywhere and ultimately end up in the food you eat.

One of our family favorites was our breakfast of: Mie Goreng. Mie Goreng  translated are fried noodles. Before you judge me for eating noodles for breakfast, in other parts of the world one may find bacon and sausage for breakfast a bit of a turn off. Secondly, the dish ain’t fried but infact sautéed.

As for the Mie Goreng appeal, these scrawny egg noodles are tight and curly and not limpy and sloppy. Their texture makes it easy for them to grab all the blazing bits and bobs that go in with them, such as, fresh red chili, sambal oelek, ginger and garlic and lots of fried shallots. The key to a great Mie Goreng is to have everything ready because once the work is fired up, the dish moves fast. There is something supremely satisfying about a bowl of Mie Goreng. It’s fiery in flavor and the noodles are soft yet crunchy in parts form the strands that got a little extra searing.



Recipe For Mie Goreng


1 teaspoon fresh garlic, grated

¼ cup Savoy cabbage, thinly sliced

1 thin fresh red chilies, finely chopped

¼ cup scallions, thinly sliced

3 oz. shrimp, deveined and peeled

1tbsp. sambal oelek

9 oz. egg noodle, or ramen noodles, boiled and drained

2 tablespoons cooking oil (I used chicken oil)

2 eggs, beaten

1 tbsp. kecap manis (Indonesian sweet soy sauce)

1tbsp. light soysauce

1 tbsp. oyster sauce

1 tsp. chicken seasoning powder

Salt and pepper to taste

1 tbsp. fried shallots (available at your local Asian supermarket)



1)   Heat wok on high heat. Add oil and coat the pan by swirling it with the oil. Throw in garlic and red chili followed by the scallions, cabbage. Add the shrimp and cook until half way done. Add the egg and cook briefly and then add the remaining ingredients and cook for a minute to open up the flavors.

2)   Add the noodles and combine well with other ingredients. Cook on high heat so that some parts of the noodles become crispy.



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  1. Emille

    Hi Saira,

    You took me back with this. We were there about 7 years ago. Nasi goreng is yum too. I was always skeptical about pulling off Indonesian food outside of Indonesia but this looks straight forward enough to give it a shot

  2. Pernille


    Looks great.

    How many servings do this recipe make?


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