Indonesian Stir Fried Noodles (Mie Goreng)

Mie Goreng (Bami Goreng) is an Indonesian stir-fried noodle dish. Flavorful egg noodles are mixed with a delicious mix of vegetables, sweet soy sauce, and spices like sambal (chili paste) and terasi (shrimp paste).

Mie goreng is typically enjoyed as a complete meal, often with side dishes such as fried eggs, prawn crackers (krupuk), and pickled vegetables. It was a staple at home when I was growing up. It seemed my mom could walk into the kitchen at any time, and come back out 10 minutes later with a big pan of delicious bami (in reality, it took a little longer, but not much).

Check out the complete Indonesian main dishes list for more traditional recipe ideas.

Mie goreng originates from Indonesia’s rich culinary heritage, influenced by Chinese immigrants who introduced noodles to the region. Over time, it evolved into a beloved Indonesian street food and household staple.

Mie means noodle in Indonesian, and Goreng means fried. If meat is included, it is called Bami Goreng with Ba being the Chinese word for Meat.

It can also be made with fish, seafood, or kept completely vegetarian, the so-called Mie Goreng. The defining feature is that the noodles are stir-fried, often with sweet soy sauce, garlic, onions, and other flavorful seasonings.

If someone talks about Indomie Mi Goreng, it is mie goreng made froma a package of instant noodles from the Indonesian indomie brand.

There are many variations to be found throughout the archipelago of Indonesia, depending on the area and the personal preference of the cook. The ingredients and toppings can vary greatly. Bami goreng can be made with fried or scrambled eggs, tofu, various vegetables (like leeks, cabbage, paksoi, or bean sprouts), and proteins (like chicken, beef, pork, or shrimp). So add whatever you like or whatever you have on hand.

Terasi adds an umani flavor, but leave it out if you want your mie goreng to be vegetarian since it is fermented shrimp paste.

If you have a wadjang or wok, use them to prepare your noodles in! The wadjang pan is traditionally used in Indonesian cuisine. It resembles a wok but typically has handles on either side for easier handling.

Special Ingredients

You can get authentic ingredients for mie goreng, like sambal oelek, terasi udang, and kecap manis at your local Asian grocery store or online at Amazon.

Sambal Oelek is a simple chili paste made from fresh red chilies, salt, and sometimes a bit of vinegar or lime juice. It serves as a base for many other types of sambals and is widely used in Indonesian cooking to add heat and flavor to various dishes. You can substitute sambal oelek with any hot chili paste or sauce like Sriracha, though the flavor profile will vary.

Terasi Udang is a fermented shrimp paste used to add depth and umami flavor. It is made from shrimp that has been salted, fermented, and then ground into a paste. Be aware: Terasi Udang has a very strong and pungent smell, which can be quite overwhelming when first encountered. However, this intense aroma mellows out during cooking, leaving behind a rich and savory flavor. Some brands offer single-use packages for convenience and to maintain freshness. And you don’t have to deal with an opened package of smelly terasi in your kitchen!

Kecap manis is a sweet, thick soy sauce that is a staple in Indonesian cuisine. Its unique flavor comes from the addition of palm sugar, which gives it a rich, caramelized sweetness.