Mie Goreng Jawa
In this recipe
About this recipe
Mie Goreng Jawa is the sweet-savory noodle toss you find in Javanese warungs: soft noodles, a little protein, cabbage, and plenty of kecap manis.
It is a dependable after-school or late dinner dish. Everything cooks in one pan once the noodles are boiled.
Stop cooking while the vegetables still have a bit of bite. Overdone noodles turn heavy and sticky.
Prep & cook time
- Prep10 minutes
- Cook15 minutes
- Total25 minutes
- Servings2 servings
- LevelEasy
Tools you need
- Pot for noodles
- Wok or large skillet
- Tongs or chopsticks
- Colander
Ingredients
- 2 portions fresh yellow noodles, or 150 g dried noodles
- 100 g shredded chicken or sliced bakso
- 1 cup shredded cabbage
- 1 cup mustard greens or bok choy, cut
- 2 scallions, cut into lengths
- 4 shallots, sliced
- 3 cloves garlic, minced
- 2 red chilies, sliced (optional)
- 2–3 tablespoons sweet soy sauce (kecap manis)
- 1/2 teaspoon salt, or to taste
- 2 tablespoons oil
Directions
- Boil the noodles until just tender. Drain and toss with a drop of oil so they do not clump.
- Heat oil in a wok. Sauté shallots, garlic, and chili until fragrant.
- Add chicken or bakso; stir until heated through.
- Add cabbage and greens; toss 1 minute.
- Add noodles, sweet soy sauce, and salt. Toss firmly until every strand is coated and hot.
- Add scallions, toss once more, and taste.
- Serve immediately while steamy.
Kitchen tips
- Undercook dried noodles slightly; they finish in the wok.
- Kecap manis brands vary—start with less and add more.
- A scramble of egg on the side makes it more filling.
- Use leftover roast chicken to save time.
Serve with
- Pickled cucumber
- Kerupuk
- Sambal
- Fried egg
How to store
Best fresh. Leftovers keep 1 day; reheat in a hot skillet with a splash of water.
Common mistakes
- Overboiling noodles so they break and turn mushy.
- Adding too much kecap manis until the dish is sticky-sweet.
- Cooking on low heat so the noodles steam and clump.