Mie goreng

Mie goreng

Mie goreng in a restaurant in Jakarta.
Alternative names Mee goreng or Mi goreng
Course Main course
Place of origin Indonesia,[1][2] Malaysia and Singapore
Region or state Nationwide
Creator Chinese Indonesian and Peranakan
Serving temperature Hot
Main ingredients Fried noodles with chicken, meat or prawn
Cookbook: Mie goreng  Media: Mie goreng

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles"[3]), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia,[1] Malaysia, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, pork, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with nasi goreng (fried rice).[4] It is commonly available at Mamak stalls in Singapore and Malaysia and is often spicy.


The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore. Mie goreng is also similar to Japanese yakisoba. However mie goreng has been more heavily integrated into Indonesian cuisine; for example the application of popular sweet soy sauce that add mild sweetness,[5] sprinkle of fried shallots, addition of spicy sambal and the absence of pork and lard in favour for shrimp, chicken, or beef; to cater for the Muslim majority.


Mie goreng are traditionally made with yellow wheat noodles, stir fried with chopped shallots, onion and garlic with soy sauce seasoning, egg, vegetables, chicken, meat or seafood. However, other versions might use dried instant noodle instead of fresh yellow wheat noodle. The powdered instant noodle seasonings are usually included in the dish, added with egg and vegetables, they are common in Indonesia and Malaysia.

The almost identical recipe is often used to create another dish. For example bihun goreng is made by replacing yellow wheat noodle with bihun or rice vermicelli, while kwetiau goreng uses shahe fen or thick flat rice noodles instead.


Mie goreng Aceh.

A number of mie goreng variants exist. In Indonesia mie goreng variants are usually named after the ingredients, while some might be named after the region of origin.

Instant version of mie goreng

Indonesians tend to name similar foreign dishes as mie goreng, for example in Indonesia, chow mein is often called mie goreng Tionghoa and yakisoba is called mie goreng Jepang.


In Malaysia, mie goreng is associated with Malaysian Indian cuisine and is famous for being prepared and sold at Mamak stalls around the country. The dish has spawned unique variations found in Malaysia and neighbouring Singapore.[7][8][9]


In Singapore, the availability of mie goreng is largely similar to that found in Malaysia, including the Mamak version. Singapore is also home of the Punggol mie goreng, so called due to its origins at the Punggol End bus station. It is closely related to the Peranakan Chinese-style mie goreng, and includes stir-fried rempah, yellow Chinese noodles, seafood (typically prawns). Some versions include the addition of fake crab, cabbage and bean sprouts.


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This article is issued from Wikipedia - version of the 11/30/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.