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Mie Goreng Java (Javanese Fried Noodles)

Part of what I love about blogging is discovering incredibly talented bloggers from around the world. One of my favorite finds in 2010 was Indochine Kitchen, published by Jun, from her family’s kitchen in Indonesia. Her photos are both inspiring and hunger-inducing and her stories and recipes keep y
Course Entree
Cuisine Southeast Asian
Level Intermediate
Main Ingredient Noodles, Poultry, Shellfish
Diet Dairy-Free


  • 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 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)
  • cup low sodium chicken stock


  • 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.