Mie goreng

Origin
Alternative name: Mee Goreng or Mi Goreng
Place of origin: Indonesia, Malaysia, Singapore
Region or state: Nationwide
Creator: Chinese Indonesian and Peranakan

Dish details
Course served: Main course
Serving temperature: Hot
Main ingredient: Fried noodles with chicken, meat or prawn

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”) is a dish famous in Indonesia, Malaysia, and Singapore.

It is made with thin yellow noodles fried with garlic, onion or shallots, fried prawn, chicken, or beef, sliced bakso (meatballs), chili, vegetables, tomatoes, egg, and acar (pickles).

Ubiquitous in Indonesia, you can find it everywhere in the country, sold by street-hawkers to high-end restaurants. It is commonly available at mamak stalls in Singapore & Malaysia and is often spicy.

The instant version of mie goreng, Indomie Mi goreng, is also popular in Indonesia and other countries, notably Australia and New Zealand.

The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore. Mie goreng is also similar to Japanese yakisoba.

However mie goreng has been more heavily integrated into Indonesian cuisine. For example the application of popularsweet soy sauce and the absence of pork and lard in favour for shrimp, chicken, or beef; to cater for the Muslim majority.