Mie goreng
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Mie goreng

Photo : R Eris / Unsplash

15m
Prépa
15m
Cuisson
4
Portions
Facile
Difficulté

Nouilles sautées indonésiennes aux crevettes et légumes, sauce soja sucrée et piment.

#indonesian#noodles#shrimp#kecap-manis#wok#street-food

Portions

4portions

Ingrédients

Nutrition

calories520
protein27g
carbs68g
fat15g
fiber5g

Par portion

Étapes

Cook the noodles

Cook the noodles

Bring the water to a boil in a large pot, stir in the salt and noodles, and cook for 3 to 4 minutes until tender but still firm. Drain, rinse under cold water, and toss with the sesame oil so the noodles do not stick together.

  • 300g dried egg noodles
  • 2 L water
  • 1 tsp salt
  • 1 tsp sesame oil

✅ C'est prêt quand : noodles are tender but still firm

⏱3:30
Mix the sauce

Mix the sauce

In a small bowl, mix the kecap manis, oyster sauce, light soy sauce and sambal oelek until smooth.

  • 3 tbsp kecap manis
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sambal oelek

✅ C'est prêt quand : sauce is smooth and well combined

Cook the shrimp

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Cook the vegetables

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Add the eggs

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Add noodles and sauce

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Serve

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History & Culture

The Story Behind the Dish

📍 Java, Indonesia📅 19th century🍜 ID

Noodles were brought to Indonesia by Chinese immigrants. Over time, cooks added local flavors, especially kecap manis, the thick, sweet soy sauce that gives Indonesian noodles their dark color.

Mie goreng is sold everywhere, from street carts to restaurants, and there is even a famous instant version eaten all over the world.

⭐ Why It's Famous

The sweet, salty, smoky and spicy flavors in one plate make it addictive.

💡 Fun Fact

Indonesia's instant mie goreng is one of the best-selling instant noodles on the planet.

🍜

Java, Indonesia

-6.21°S, 106.85°E