Mie goreng is our family favorite food. But we enjoy any kind of noodle dishes from different sources too. It could be served as part of a daily meal (one pot dish) or as a side dish in our family special occasion such as: birthday, new year, anniversary. Noodle is a symbol of “long life” 😉
Ingredients
- 400 gr. (14.2 oz) Hokkien Stir-Fry Noodles *a
- 200 gr. (6 oz.) boneless chicken thigh (substitute for pork or any meat of your choice)*b
- 150 gr. (5 oz.) shrimp*c
- 4 eggs medium or large size (beaten loosely)
- 1 bunch of green vegetable, prefer: Choy Sum/Yu Choy (sawi hijau). Local substitute: turnip green or cabbage
- 2 stalk green onion
- 3 cloves of garlic (2 Tbs. minced)
- 1 ts. Salt
- ½ ts. Black pepper
- 3 Tbs. Sweet Soy Sauce (kecap manis)
- 1 Tbs. Light Soy Sauce
- 1 cup water/chicken broth of available/quick broth*d
some cooking oil - Acar (Indonesian pickle) – separate recipe here
Note/Tip:
*a. You may use any kind of noodles and prepare it according to the package instruction.
Personally I like to use this kind of noodles, which reminds me about the street food fresh stir-fry noodles when I grew up.
*b. Pork is preferred, in my family we use either pork or chicken, and each of them tastes very good.
My mom taught me a trick. If we use bone in meat, after taking the meat, boil some water (enough to make a “quick broth”) and add the bones, cook for several minutes. Scoop off the foam.
*c. Shrimp with skin is preferable according to my mom, because she likes to make a quick broth with them too. I have a quick way to do it… using a microwave! (Link to post here)
Any kind of shrimp’s size will be fine. If using a big-jumbo size, I will divide each into 2 pieces. Therefore every one would get their shrimp share and the more pieces (more surface) would be tastier.
*d. If only water available to give a better umami taste, add 1 ts. of mushroom seasoning in 1 cup of water.
Steps
1. Slice the meat into an easy bite size about 1 x 1 x 2 cm (1/3 x 1/3 x 1 inch). Mix with 1 tbs. Soy Sauce and a pinch of black pepper. Set aside, keep them in a fridge.
2. Prepare the vegetables, rinse, drain and cut them 2 .5 cm (an inch) length/desired length.
Choy Sum: can use all, stalk and leaf.
Turnip green or cabbage: discard the tough stalk/rib.
Green onion
3. Mix the seasoning: 3 Tbs. Sweet Soy Sauce with salt and black pepper, set side.
4. Hokkien Noodles, take out from their packages and heat them in microwave for a minute, loose them, put a cover over it to prevent them from drying.
If using other kind of noodles, prepare it according to the package instruction.
5. Heat a wok (mine is cast iron wok) over medium high heat (#7) until it hot enough, add about 2 tbs. cooking oil into the wok.
Pour in the beaten eggs and make a scramble egg. Dish it out and set aside.
6. In the same wok add about 4 tbs. cooking oil, heat it for about 30 second (no timer no worries, drop a piece of garlic or vegetable into the oil, if it sizzles right away, the oil gives permission to be used 😊)
7. Stir in minced garlic, keep stirring until golden color but not burn and garlic smell fills the kitchen air, stir in the meat. Stir once in a while until it no longer pink about 2 minutes.
8. Stir in seasoning mixture, keep stirring, soon it will caramelized the meat, add the shrimp and stir one or two times until shrimp changes into pink color.
9. Add water/quick broth or chicken broth, and put a lid over the wok, may the mixture protein mixture cook thoroughly for about 3 minutes.
10. Try to taste the liquid. The taste of sweetness, saltiness, a bit peppery and umami combine strongly in it. Feel free to adjust to your like.
11. Add noodles and stir few times until roughly mix with the meat and sauce.
12. Push gently this mixture a bit a side and add the green vegetable on the other side.
13. Scoop the meat over the vegetable (try to put vegetable under the noodles-meat) and push them into the middle of the wok. Put on the lid, cook for 1-2 minutes. Let the vegetable wither a bit, but will still stay crunchy.
14. Now take out the lid, mix them, try one more time to adjust the taste, then add scramble egg, green onion and mix all of them.
15. It depends on a type of noodles being used, with this Hokkien noodles, there is still a bit of broth on the bottom of wok. That is the type mie goreng my family like.
16. Scoop out and transfer this mie goreng to a serving plate and sprinkle with fried shallot if available. This dish is well companied with acar (Indonesian fresh pickled cucumber recipe here)
Mie Hokkian Style (Indonesian/Chinese Chow Mien)
Ingredients
- 400 gr Hokkien Stir-Fry Noodles (Any kind of noodles is okay. Personally I like to use this kind of noodles, which reminds me about the street food fresh stir-fry noodles when I grew up)
- 200 gr Boneless chicken thigh (In my family we use either pork or chicken, and each of them tastes very good. My mom taught me a trick. If we use bone in meat, after taking the meat, boil some water (enough to make a “quick broth”) and add the bones, cook for several minutes. Scoop off the foam.)
- 150 gr Shrimp (Shrimp with skin is preferable according to my mom, because she likes to make a quick broth with them too. I have a quick way to do it… using a microwave! See post: https://indomamamari.com/2024/02/08/quick-shrimp-broth/)
- 4 medium Eggs (beaten loosely)
- 1 bunch Green vegetable (Ex: Choy Sum/Yu Choy (sawi hijau) (Local substitute: turnip green or cabbage)
- 2 Stalk Green Onion
- 3 Cloves Garlic (2 Tbsp minced)
- 1 tsp Salt
- ½ tsp Black Pepper
- 3 Tbsp Indonesian Sweet soy sauce (kecap manis)
- 1 Tbsp Light Soy Sauce
- 1 cup Chicken broth or water
- Acar (Indonesian pickle - see separate post here: )
Instructions
- Slice the meat into an easy bite size about 1 x 1 x 2 cm (1/3 x 1/3 x 1 inch). Mix with 1 tbs. Soy Sauce and a pinch of black pepper. Set aside, keep them in a fridge.
- Prepare the vegetables, rinse, drain and cut them 2 .5 cm (an inch) length/desired length. Choy Sum: can use all, stalk and leaf. Turnip green or cabbage: discard the tough stalk/rib.
- Mix the seasoning: 3 Tbs. Sweet Soy Sauce with salt and black pepper, set side.
- Hokkien Noodles, take out from their packages and heat them in microwave for a minute, loose them, put a cover over it to prevent them from drying. If using other kind of noodles, prepare it according to the package instruction.
- Heat a wok (mine is cast iron wok) over medium high heat (#7) until it hot enough, add about 2 tbs. cooking oil into the wok. Pour in the beaten eggs and make a scramble egg. Dish it out and set aside.
- In the same wok add about 4 tbs. cooking oil, heat it for about 30 second (no timer no worries, drop a piece of garlic or vegetable into the oil, if it sizzles right away, the oil gives permission to be used 😊)
- Stir in minced garlic, keep stirring until golden color but not burn and garlic smell fills the kitchen air, stir in the meat. Stir once in a while until it no longer pink about 2 minutes.
- Stir in seasoning mixture, keep stirring, soon it will caramelized the meat. Then add the shrimp and stir one or two times until shrimp changes into pink color.
- Add water/quick broth or chicken broth, and put a lid over the wok, may the mixture protein mixture cook thoroughly for about 3 minutes.
- Try to taste the liquid. The taste of sweetness, saltiness, a bit peppery and umami combine strongly in it. Feel free to adjust to your like.
- Add noodles and stir few times until roughly mix with the meat and sauce. Push gently this mixture a bit a side and add the green vegetable on the other side.
- Scoop the meat over the vegetable (try to put vegetable under the noodles-meat) and push them into the middle of the wok. Put on the lid, cook for 1-2 minutes. Let the vegetable wither a bit, but will still stay crunchy.
- Now take out the lid, mix them, try one more time to adjust the taste, then add scramble egg, green onion and mix all of them.
- It depends on a type of noodles being used, with this Hokkien noodles, there is still a bit of broth on the bottom of wok. That is the type mie goreng my family like.
- Scoop out and transfer this mie goreng to a serving plate and sprinkle with fried shallot if available. This dish is well companied with acar mentimun (fresh pickled cucumber)
- Add as a side acar (Indonesian pickle - recipe here: https://indomamamari.com/2024/02/08/acar-indonesian-pickle/)
