Mie Goreng, fried noodles

One of the ingredients that are never missing in my pantry are noodles. I find them very versatile because they combine very well with a wide variety of ingredients, and I can have them ready in a few minutes. Today I will show you how to make a marvel of Indonesian cuisine, Mie Goreng or fried noodles.

The Mie Goreng also known as mee goreng, my goreng or bakmi goreng, is a dish of fried noodles, traditional from Indonesia, Malaysia and Singapore. They have a lot of flavor and are slightly spicy. They amaze me.

What do I need to prepare them?

It is made with very simple and accessible ingredients that are usually part of our food pantry on a regular basis. Like garlic, onion or shallots, chili, Chinese cabbage or pak choy, vegetables, chicken or prawns. Some preparations also add egg, either scrambled or fried, which can be integrated with the other ingredients or placed on the surface at the time of serving.

This dish is commonly found in street food stalls, along with the classic nasi-goreng (fried rice), or in haute cuisine restaurants.

In Sri Lanka it is a very popular dish thanks to Malaysian influences and we can buy it at food stalls all over the country.

Mie Goreng origin.

It is an elaboration with a clear Chinese influence. Its origin comes from Chow Mein (Chinese fried noodles) and it is believed that it could have been introduced in Indonesia, Malaysia and Singapore through Chinese immigrants. They also have a certain resemblance to the Japanese Yakisoba.

This dish is distinguished by the use of sweet soybeans (Kecap Manis), which gives it softness and sweetness, along with the spicy flavor, fried onion, the absence of pork and the use of chicken or prawns instead. In any case, the most characteristic feature of this dish is that it is made with fresh and homemade ingredients, without the use of packaged foods.

There are other variants such as bihun goreng which replaces noodles with rice vermicelli or kwetiau goreng which uses flat rice noodles instead.

Carrying out the elaboration.

We will make these fried noodles trying to maintain their more traditional essence, but also, providing some ingredients that fit my personal taste. In this case the Thai oil, lime and fresh cilantro that will make our dish much fresher and together with the bittersweet flavors, we will achieve a fantastic result.

Traditionally these dishes can be prepared in a wok, but it is not necessary to have it. In my case, I have prepared them in the Buyer’s Skillet, as they are high, it is perfect to make this type of recipe, in addition to its perfect heat distribution over the whole surface, which guarantees a fast and uniform cooking.

I adapted this amazing recipe from Seonkyoung Longest, thank you dear!