Indonesian Mie Goreng (Fried Noodles)

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“Like most Indonesian dishes this is flavorful and spicy dish- You may make it as "hot" or mild as you like by adding more or less chili.. Attractive to serve. Lovely for a luncheon or part of your dinner meal. The original recipe is from "The complete Asian Cookbook" By Charmaine Solomon- There are some minor changes by me. The Fried onions, Green Onions & cucumber slices are for garnish and optional”

Ingredients Nutrition

  • 8 ounces fine egg noodles
  • 6 ounces pork chops, boneless finely diced
  • 8 ounces raw prawns, shelled & deveined, if large cut in 2
  • 4 tablespoons peanut oil
  • 34 cup onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 fresh red chili peppers, chopped and seeded or 34 teaspoon dry chili flakes
  • 2 stalks celery, finely sliced
  • 1 12 cups green cabbage, finely shredded
  • salt and pepper
  • 2 tablespoons light soy sauce
  • 12 cup fried onion flakes (optional)
  • 4 green onions, Sliced diagonally (optional)
  • 8 slices cucumbers, thinly sliced (optional)


  1. Boil the noodles as per instructions but do not over cook them,
  2. Rinse noodles in cold water, drain well.
  3. Heat oil in a large wok or frypan. add onion and fry until almost golden.
  4. Add chili & garlic, fry 2 minutes more.
  5. Add pork, stir and cook until the pork is cooked through.
  6. Add prawns cook for 2 minutes or until they are tranlucent and pink.
  7. Add celery, cabbage, cook for 2 minutes The vegetables must still be crisp.
  8. Season with salt & pepper.
  9. Add soy sauce.
  10. Add noodles back to the pan, stir fry, turning the noodles into the mixture and cook until all is heated through.
  11. Turn into a heated serving dish Garnish & serve hot.

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