Mie Goreng Jawa

I have a massive weak spot for a good wok-fried Javanese Mie Goreng. This is such a comfort dish for me! Even though it's considered "easy" to make, the secret is all in the cooking technique. When you get that perfect balance of sweet, salty, and peppery, it is pure heaven.

What is Mie Goreng Jawa?

Unlike other fried noodles, the Javanese version is all about that specific hit of Kecap Manis (sweet soy sauce) and a distinct white pepper kick. It’s the king of Indonesian street food! It’s usually a bit "moister" than Chinese-style stir-fried noodles and is packed with fresh cabbage, bok choy, and savory proteins like chicken and beef balls (bakso).

Recipe Overview

  • Yield: 4 servings

  • Prep time: 20 minutes

  • Cook time: 10 minutes

  • Storage: Best eaten fresh from the wok!

Ingredients

The Noodles & "Pre-Seasoning"

  • 1 packet (200g) dry egg noodles (I used Cap Atoom Bulan)

  • 1 tbsp shallot oil (or normal oil)

  • 1 tbsp soy sauce (Brand: Angsa)

  • 1 tbsp sweet soy sauce (Brand: ABC)

  • 1 tbsp oyster sauce

  • White pepper & mushroom powder (to taste)

The Stir-Fry Mix

  • 3 medium shallots + 3 garlic cloves (blended/pounded into a paste)

  • 1 tbsp cooking oil

  • 300g chicken breast (diced and marinated with salt, white pepper, and lime)

  • 150g beef balls (sliced)

  • 2 eggs (scrambled)

  • Fresh chilies (as much as you like! 🌶️)

  • 1 bunch bok choy

  • 1/4 cabbage (sliced)

  • 1/2 tbsp soy sauce (extra for the stir-fry)

  • Salt & white pepper (to taste)

Cooking Instructions

PRO TIP: When cooking wok-fried food, you need high heat and there is absolutely no time to stop once you start! Before turning on the stove, ensure all your ingredients are prepped and reachable. The actual wok-frying takes only about 5 minutes!

  1. Prep the Noodles: Boil your egg noodles in salted water until just al dente. Strain them well, then toss them immediately in a bowl with the "Noodle Seasoning" ingredients.

    • Tip: I like mine sweet, salty, and peppery, but feel free to adjust the sauces to your own liking!

  2. Aromatic Base: Heat wok until it starts to smoke and pour oil in your wok and tilt the wok so the oil covers the wok surface. Add your shallot and garlic paste and cook until they start to turn light golden and smell amazing.

  3. Protein Power: Add your marinated chicken and cook it all the way through. Push it to the side, crack in your eggs, and scramble them right there in the wok.

  4. The Savory Layer: Toss in the chilies and beef balls. Season with a little extra soy sauce and white pepper, then stir-fry for about 30 seconds to let the flavors meld.

  5. Veggie Flash: Add the sliced cabbage and bok choy. Give it a quick stir just until the greens start to wilt.

  6. The Grand Finale: Add your pre-seasoned noodles to the wok. Toss everything together on high heat for about 30 seconds until everything is perfectly incorporated and the noodles are heated through.

  7. Final Check: Taste one last time, adjust the seasoning if needed, and stop the heat!