Recipe Deck
HomeDiscoverRecipesDecks
Sign in
Mie Goreng image 1 of 1

Mie Goreng

Mie Goreng

Indonesian cuisineAsian cuisine
0 ReactionsTap to react
Country
Indonesia
Region
Java
Recipes
3 Recipes

Origins & Characteristics of Mie Goreng

Mie Goreng, translating literally to 'fried noodles', is arguably one of Indonesia's most beloved and ubiquitous dishes. Its origins are deeply intertwined with the culinary influences that have shaped Indonesian cuisine over centuries, particularly Chinese migration. Chinese traders and settlers brought their noodle-making techniques and stir-frying methods to the archipelago, which were then adapted and localized using indigenous ingredients and flavor profiles. The dish likely evolved from early forms of Chinese fried noodles, integrating local spices, kecap manis (sweet soy sauce), and often a variety of proteins and vegetables available in Indonesia. Mie Goreng is more than just a meal; it's a cultural staple often found at street food stalls, family gatherings, and even served in restaurants worldwide. Its adaptability allows for regional variations, with different areas in Indonesia adding their unique touch. On the island of Java, where it's particularly popular, Mie Goreng might feature a sweeter profile due to the generous use of palm sugar and sweet soy sauce. It’s a comforting, hearty dish that embodies the spirit of Indonesian home cooking and street food culture. Its widespread appeal is a testament to its delicious balance of savory, sweet, and sometimes spicy flavors, making it a constant presence in the Indonesian culinary landscape. The dish's popularity has also led to its international recognition, often appearing on menus of Southeast Asian restaurants globally, further solidifying its status as an Indonesian icon.

History of Mie Goreng

  • 1600s

    Chinese noodle-making techniques and stir-frying methods begin influencing Indonesian cuisine

  • 1800s

    Development of Kecap Manis (sweet soy sauce) becomes a key ingredient in Indonesian cooking

  • 1900s

    Mie Goreng gains widespread popularity across Java and other Indonesian islands

  • 1970-01-01

    Mie Goreng becomes a staple street food dish throughout Indonesia

Classic Mie Goreng recipes and variations

3 recipes found
A delectable plate of Indonesian Creamy Coconut Milk Mie Goreng, a stir-fried noodle dish. The noodles are generously coated in a creamy sauce and mixed with succulent chicken, finely sliced carrots, shredded cabbage, and green beans. Freshly chopped scallions and golden fried shallots are sprinkled on top, adding a final touch of flavor and texture. The dish is presented attractively on a table,
38mEstimated cooking time

Creamy Coconut Milk Mie Goreng

A beautifully plated and appetizing serving of Indonesian Seafood Mie Goreng, featuring a generous portion of noodles mixed with fresh shrimp, squid, and crisp vegetables, topped with golden fried shallots and accompanied by bright lime wedges, ready to be enjoyed.
37mEstimated cooking time

Seafood Mie Goreng with Lime

A close-up, top-down view of a generous serving of Indonesian Spicy Tempeh Mie Goreng. The dish features golden-brown noodles mixed with chunks of fried tempeh, bright green bean sprouts, and orange carrots, topped with fresh green cilantro. It is plated on a simple white plate, set against a natural wooden table background, emphasizing the appetizing textures and colors of the dish.
35mEstimated cooking time

Spicy Tempeh Mie Goreng