Mi Goreng Recipe

Instant noodles: These are the base of the dish, providing a quick and easy foundation for the flavorful stir-fry.

Garlic: Adds a pungent, aromatic flavor that enhances the overall taste.

Shallot: Offers a mild, sweet onion flavor that complements the other ingredients.

Soy sauce: Provides a salty, umami flavor that is essential for the dish.

Sweet soy sauce (kecap manis): A thick, sweet sauce that adds depth and a hint of sweetness.

Chili sauce: Adds a spicy kick to the dish, balancing the sweetness of the soy sauce.

Fried eggs: Adds protein and a rich, creamy texture when mixed into the noodles.

Mixed vegetables: Carrots, cabbage, and other vegetables add color, texture, and nutrition.

Vegetable oil: Used for stir-frying the ingredients, ensuring they cook evenly and develop a nice flavor.

When stir-frying the garlic and shallot, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to your Mi Goreng. Stir constantly and watch for a golden-brown color, which indicates they are perfectly fragrant and ready for the next ingredients.

• instant noodles - Substitute with rice noodles: Rice noodles provide a similar texture and are a good gluten-free option.

• instant noodles - Substitute with spaghetti: Spaghetti can mimic the texture of instant noodles when cooked al dente.

• garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh aroma.

• garlic cloves - Substitute with shallots: Shallots can add a mild garlic flavor and a bit of sweetness.

• shallot - Substitute with red onion: Red onion has a similar texture and a slightly stronger flavor.

• shallot - Substitute with green onions: Green onions offer a milder taste and a bit of color.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• sweet soy sauce (kecap manis) - Substitute with hoisin sauce: Hoisin sauce provides a similar sweetness and thickness.

• sweet soy sauce (kecap manis) - Substitute with maple syrup and soy sauce: A mix of maple syrup and soy sauce can mimic the sweet and salty profile.

• chili sauce - Substitute with sriracha: Sriracha offers a similar heat level and flavor.

• chili sauce - Substitute with red pepper flakes: Red pepper flakes can add heat without altering the flavor too much.

• fried eggs - Substitute with scrambled tofu: Scrambled tofu can provide a similar texture and is a good vegan option.

• fried eggs - Substitute with poached eggs: Poached eggs offer a similar richness and can be a healthier alternative.

• carrots - Substitute with zucchini: Zucchini provides a similar crunch and can absorb flavors well.

• cabbage - Substitute with bok choy: Bok choy offers a similar texture and a slightly different flavor profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a distinct flavor.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is good for high-heat cooking.

• Allow the mi goreng to cool completely before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled mi goreng into an airtight container. This helps maintain freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator if you plan to consume the mi goreng within 3-4 days. This keeps the vegetables and noodles fresh and safe to eat.
• For longer storage, place the mi goreng in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the mi goreng has been stored.
• When ready to eat, thaw the frozen mi goreng in the refrigerator overnight. This ensures even thawing and maintains the texture of the noodles and vegetables.
• Reheat the mi goreng in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Stir-fry until heated through, ensuring the vegetables are tender and the noodles are hot. This brings back the original taste and texture.
• Serve immediately, garnished with fresh fried shallots or a squeeze of lime juice if desired. This adds a burst of flavor and a touch of freshness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Add the leftover Mi Goreng to the skillet, spreading it out evenly.
  4. Stir occasionally to ensure even heating, breaking up any clumps of noodles.
  5. Cook for about 5-7 minutes or until the noodles are heated through.
  6. Optionally, add a splash of soy sauce or chili sauce to refresh the flavors.

• Microwave Method:

  1. Place the leftover Mi Goreng in a microwave-safe dish.
  2. Add a tablespoon of water or broth to the noodles to prevent them from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if the noodles are heated through; if not, continue microwaving in 30-second intervals.
  6. Stir well before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Mi Goreng in an oven-safe dish.
  3. Add a splash of water or broth to keep the noodles moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 10-15 minutes, stirring halfway through.
  6. Remove the foil for the last 5 minutes if you prefer slightly crispy noodles.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Mi Goreng in a heatproof dish that fits inside the steamer basket.
  3. Cover the dish with aluminum foil to trap the steam.
  4. Steam for about 5-7 minutes or until the noodles are heated through.
  5. Carefully remove the dish from the steamer and stir before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: Essential for mincing garlic and slicing shallots and vegetables.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Measuring spoons: Used to measure out precise amounts of soy sauce, sweet soy sauce, and chili sauce.

• Mixing bowl: Handy for holding and mixing the cooked noodles with sauces before adding them to the wok.

• Colander: Useful for draining the cooked noodles after boiling.

• Frying pan: Can be used to fry the eggs separately if you prefer not to scramble them directly in the wok.

• Tongs: Helpful for tossing and mixing the noodles and vegetables in the wok.

• Serving plate: For presenting the finished dish attractively.

• Grater: Optional, for grating vegetables like carrots if you prefer finer pieces.

Prep ingredients in advance: Mince the garlic and slice the shallot ahead of time to streamline the cooking process.

Use pre-cut vegetables: Opt for pre-cut mixed vegetables to save chopping time.

Cook noodles simultaneously: While stir-frying the garlic and shallot, cook the instant noodles to save time.

One-pan method: Use a large wok to cook everything together, reducing the number of dishes to clean.

Fried eggs shortcut: Fry the eggs in a separate pan while the noodles cook to speed up the process.