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Home ► Recipes ► Dairy-Free

Mie Goreng Java (Javanese Fried Noodles)

Updated: 10.25.23 | Marc Matsumoto | 44 Comments

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Mie Goreng Java is a distinctively Indonesian fried noodle dish, redolent of garlic and toasted candlenuts, and topped with fried shallots.
Recipe
A bowl of Mie Goreng Java

In the spirit of No Recipes, I am sharing a basic Javanese noodle stir-fry recipe that is the essence of most fried noodle recipes, like Yakisoba and Singapore Noodles. It can be tweaked as you wish and is very easy to make. Famously known as Mie Goreng Java, this noodle dish is versatile and can be served with many condiments such as sunny-side-up egg, chicken satay, fried chicken, freshly cut cucumber slices and tomatoes.

Indonesian cooking can be divided into prep steps and cooking steps. The first prep step is the preparation of the main ingredients (be it noodles, seafood, rice, poultry). The second step is the grinding of spices (most commonly used is garlic, shallots, chilies, spices and seasonings). Cooking steps include the stir-frying of the spice paste and finally, the addition of the main ingredients. It is not that complicated, though it does taste slightly complicated and looks like a lot of work! Mie Goreng is not. I can assure you.

Dried curly noodles

First thing first, get some noodles. Dried egg noodles or fresh noodles.

dried curly noodles entering boiling water in a pot

If dried noodles are used, boil the noodles half the time instructed on the package. The final cooking stage will be done later in the wok. If fresh noodles are used, rinse quickly in cold water and drain.

lifting curly noodles from boiling water

Set the noodles aside for later use.

shelled and deveined shirmp

Get some shrimp. Devein and skin

cut up chicken breast

Cut chicken breast into cubes. Some people like to deep-fry the whole breast until brown and crusty and then shred it up.

shredded cabbage

Cut cabbage into thin shreds. This is a must in Javanese noodle stir fry.

chopped spring onions and Chinese celery

Chop spring onions and Chinese celery.

garlic, candlenuts and white pepper

Basic spice paste ingredients are garlic, toasted candlenuts and whole white pepper.

crushing the garlic, candlenuts, and white pepper

Grind these in a mortar and pestle.

Ground garlic, candlenuts, and white pepper form the base for Mie Goreng Java

Grind them as fine as possible.

frying the ground spices for Mie Goreng

Heat cooking oil in a wok and stir-fry the paste over medium heat.

Chicken is added to the spices in a wok

Once the paste turns slightly browned, add chicken pieces and shrimp.

Kecap Manis is added to the chicken and shrimp
adding the chicken stock to the wok

Add chicken stock and lower heat. Let it boil and reduce by a third.

Shredded cabbage is added to the spicy chicken and shrimp mixture

Toss in cabbage.

Noodles are added to the pan

When the liquid has reduced more than a third, add the noodles. If you like noodles that are saucier, add the noodles sooner. Mix well.

Beansprouts get tossed in a pan of Mie Goreng Java noodles

Add bean sprouts and work quickly to mix this up. If darker color noodles are preferred, add more sweet soy sauce now.

Chinese celery and spring onions garnish the pan of noodles

Toss in chopped spring onions and celery. Remove from heat.

Serve the Mie Goreng with other condiments, such as fried shallot flakes, fried eggs, satay or sambal belacan.

More variation: for a spicier Mie Goreng, add a couple of teaspoons (or tablespoons) sambal oelek when frying spice paste. Or grind a couple of chilies together with the spices. Chicken and shrimp can be substituted with beef, lamb, fish, fish balls, prawn balls. For a vegetarian version, leave out all the meat and keep the vegetables.

📖 Recipe

Mie Goreng Java (Javanese Fried Noodles)

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Units

Ingredients 

  • 150 grams egg noodles dried (5.3 ounces or 250 grams fresh , 8.8 ounces)
  • 3 cloves garlic
  • 2 candlenuts
  • ½ tablespoon white peppercorns
  • 100 grams boneless skinless chicken breast (cut into cubes)
  • 100 grams shrimp (shelled and deveined)
  • 50 grams cabbage (sliced thinly)
  • 100 grams bean sprouts
  • 3 scallions (chopped)
  • 1 rib Chinese celery (chopped, more to garnish)
  • 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
  • ⅔ cup low sodium chicken stock

Instructions

  • If using dried noodles, prepare noodles as direction but reduce the time called for by half. Grind garlic, candlenuts and pepper using mortar and pestle, or electric grinder, to smooth paste.
  • Heat cooking oil in a wok. Stir-fry spice paste till fragrant over medium heat for 30 seconds or less.
  • Toss in chicken and prawns. Cook quickly by stirring using a spatula. Add sweet soy sauce. Mix well.
  • Pour chicken stock in the wok. Toss in cabbage. Reduce heat slightly and let boil, about 2-3 minutes.
  • When the liquid slightly reduced, add the noodles. Increase the heat to medium-high and cook the noodles and sauce until desired consistency. For dry noodles, cook longer. For wet noodles, cook briefly.
  • Add bean sprouts and chopped greens. Mix well. Serve the Mie Goreng Java warm. Sprinkle some shallot flakes and chopped celery on top for garnish on individual plates.
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    Recipe Rating




  1. Emma says

    October 03, 2014 at 1:36 pm

    maybe it's bihun goreng . and this dish using vermicelli .

    Reply
  2. Ethnic Food says

    July 08, 2014 at 6:14 am

    Its appetizing and YUmmmm. I love to relish it this weekend.

    Reply
  3. Douwe Zwiers says

    December 19, 2013 at 3:59 pm

    Kecap manis indeed, in the netherlands it's written 'ketjap'. I'm making this dish tonight!

    Reply
  4. Esther Moning says

    December 04, 2013 at 9:47 pm

    I have had a similar dish my dad called it bahmi goehring. Sound familiar. Any suggestions would be great. Would that be the same dish.. I'm. not sure of the type of noodles he used.

    Reply
  5. Esther Moning says

    December 04, 2013 at 5:47 pm

    I have had a similar dish my dad called it bahmi goehring. Sound familiar. Any suggestions would be great. Would that be the same dish.. I'm. not sure of the type of noodles he used.

    Reply
  6. nk says

    October 28, 2013 at 1:55 pm

    we call it 'kecap manis', the popular brands are BANGO and ABC, as you can see in this picture: https://www2.ilmci.com/wp-content/uploads/2010/08/kecap_manis-asin.jpg

    Reply
  7. Umi Azizan says

    September 07, 2013 at 10:12 am

    Thank you for sharing

    Reply
  8. Marc Matsumoto says

    June 28, 2013 at 4:59 pm

    Judging by the amount of ingredients I'd say 3-4 people.

    Reply
  9. Minami says

    June 28, 2013 at 4:33 am

    How many does this serve?

    Reply
  10. chris says

    March 21, 2013 at 7:35 pm

    Also, what is sweet Indonesian soy sauce? Thanks again.

    Reply
  11. chris says

    March 21, 2013 at 7:34 pm

    Do you cook the noodles before you put them in the pan or do you add them uncooked and dry? Thanks.

    Reply
  12. Mina says

    February 03, 2013 at 10:01 pm

    The best mie goreng recipe I have ever seen. Thank you.The point that the noodle must boil half of the time mentioned in package in very important. I am going to use this point the next time I make noodles.

    Reply
  13. Marc Matsumoto says

    August 17, 2012 at 2:26 pm

    Hi Nora, I picked up a bag of candlenuts and Kecap Manis (sweet soy sauce) the last time I was in Singapore so you should be able to find both ingredients there.

    Reply
  14. Nora says

    August 17, 2012 at 7:46 am

    Hi, cant wait to try this recipe!!! Can i omit the candlenuts? And can you recommend the brand of Indonesian sweet soy sauce which you have used? Im living in Singapore, not sure if im able to find indonesian sweet soy sauce around here. Thank you!

    Reply
  15. Nora says

    August 17, 2012 at 3:46 am

    Hi, cant wait to try this recipe!!! Can i omit the candlenuts? And can you recommend the brand of Indonesian sweet soy sauce which you have used? Im living in Singapore, not sure if im able to find indonesian sweet soy sauce around here. Thank you!

    Reply
  16. casciscus says

    May 23, 2012 at 1:44 pm

    My grandma usually heat the spices on a pan till a bit brown before grinding it on the stone mortar... She said it brings out the flavor better... Don't know whether it's true or not... The young ones usually buy it at one of those street cart... LOL

    Reply
  17. Thomas Abraham says

    April 10, 2012 at 10:09 am

    yes no yes no,,,,,,

    Reply
  18. Marilia says

    April 10, 2012 at 6:09 am

    yes no yes no,,,,,,,,

    Reply
  19. Marilia says

    April 10, 2012 at 6:02 am

    yes no yes no............ maybe this food very delicios

    Reply
  20. Marilia says

    April 10, 2012 at 6:00 am

    ohh no...........
    ferfacto

    Reply
  21. red rock noodle bar says

    April 03, 2012 at 1:41 pm

    This seems very tasty!!! Got to try this days when i have free time 🙂

    Reply
  22. red rock noodle bar says

    April 03, 2012 at 9:41 am

    This seems very tasty!!! Got to try this days when i have free time 🙂

    Reply
  23. Venessa Jeremia says

    December 14, 2011 at 10:16 am

    If you add more water and diced chilies you can make Mie Kuah Jawa (Javanese Noodle Soup). And we Indonesian usually put some eggs before you stir-fry the paste and make scrambled eggs.. This recipe works with rice as well 🙂

    Reply
  24. Ambitious says

    January 19, 2011 at 4:14 pm

    I love this stuff! I have to try it SOON! =D Thanks for the recipe, Marc!

    Reply
  25. umotayasiri says

    January 16, 2011 at 10:44 pm

    Aaah...having grown up in Surabaya and Jakarta, I really miss this stuff...gotta try it soon!

    Reply
  26. Marilia says

    January 16, 2011 at 11:28 am

    What a great noodle dish. These are the flavors I've been craving lately - it's going into the "Weekend Noodle" file!

    Reply
  27. Riez_rebel says

    January 16, 2011 at 8:16 am

    are u sure this is MIE GORENG JAWA..??i think they dont use bean sprouts.. :))

    Reply
  28. PDawn says

    January 16, 2011 at 1:27 am

    And BTW, Peggy, you are RIGHT. The paste alone, when being stir-fried, makes the entire house smell amazing.

    Reply
  29. PDawn says

    January 16, 2011 at 1:23 am

    Absolutely amazing. Made it for dinner tonight here in Tennessee with a fried egg as a topper. Thank God for the Sunrise International Market which had all of the ingredients. Thank you for the fabulous intro to Indonesian culture. White peppercorns: what a revelation!

    Reply
  30. Marilia says

    January 15, 2011 at 2:28 pm

    This sounds like an amazing stir fry! Love all the flavors in there and I'm sure that paste, alone, would make the house smell great!

    Reply
  31. arfi says

    January 15, 2011 at 4:35 am

    Oh you make me miss my home!

    Reply
  32. Jun says

    January 14, 2011 at 4:33 am

    A friend told me that you can get candlenuts online from this site
    https://indonesianfoodmart.com/catalog/kemiricandlenuts6oz-p-174.html?osCsid=8d23aab5470c354ca8e58262e4f7a4e8
    https://www.indomerchant.com/kemcannut.html

    But yeah, macadamia nuts can be a substitute. Or you can omit them altogether. 🙂

    Reply
  33. Thekitchenwitchblog says

    January 13, 2011 at 8:54 pm

    This looks so easy! Noodles are so satisfing! I'm going to have to try this, my family will love it.

    Reply
  34. Christine says

    January 13, 2011 at 10:36 am

    You make mie goreng jawa look so classy! I

    Reply
  35. Stanler says

    January 13, 2011 at 10:16 am

    Everytime was a big secret for me noodles, how to prepare it with so many flavours. I must told to my girlfriend about this site, because I want it on evening.

    Reply
  36. Marilia says

    January 13, 2011 at 1:27 am

    Looks delicious! Indonesian food is truly wonderful. So many flavours!

    Reply
  37. Marc Matsumoto says

    January 12, 2011 at 11:26 pm

    I've used Macadamia nuts in the past as a substitute, it has a similar waxy
    texture.

    Reply
  38. Julie says

    January 12, 2011 at 8:08 pm

    It looks amazing! I agree with another commenter, it looks like comfort food. Thanks for sharing and off to look at your blog!

    Reply
  39. Mike says

    January 12, 2011 at 7:12 pm

    I cant find candlenuts at all... none of the asian stores around here seem to carry them at all. i have looked for them in the past... is there a good substitute?

    Reply
  40. lemonsandanchovies says

    January 12, 2011 at 3:04 pm

    This is comfort food at its best. I've been on a noodle kick lately and I can't seem to get enough. This is going on the to-cook list. Thanks!

    Reply
  41. Norma says

    January 12, 2011 at 2:50 pm

    What a wonderful post and the pictures...

    Reply
  42. Natalie says

    January 12, 2011 at 1:08 pm

    Will definitely be doing this as I have all the ingredients & I love sambal oelek, thank you!

    Reply
  43. i love paris says

    January 12, 2011 at 11:44 am

    It takes such a commitment to take photos of the step by step process... I've been too lazy to do that.. so I find this really inspiring.

    Reply
  44. Cherine says

    January 12, 2011 at 8:12 am

    This looks scrumptious!!

    Reply
Marc Matsumoto

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I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

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