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4.7 from 9 votes

The Best Indonesian Noodles (Mee Goreng)

This one's for fans of Asian street food... or for quick, easy and delicious stir fries. This Indonesian chicken noodle stir fry is otherwise known as mee goreng basah. The 'basah' part means 'wet' so there's plenty of delicious tangy sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 574 kcal
Course: Main Course
Cuisine: Asian

Ingredients

for the sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon kecap manis (thick sweet soy sauce)
  • 1 tablespoon light soy sauce
  • 3 teaspoons chili sauce I used sriracha, but any is fine
  • 1 tablespoon tomato ketchup
  • 2 tablespoons oyster sauce
  • 3 tablespoons water
for the noodles
  • 1 tablespoon vegetable oil for cooking (or sesame oil)
  • 2 eggs lightly whisked
  • 2 garlic cloves chopped finely or crushed
  • 3cm piece fresh ginger (about a thumb's width) peeled and chopped finely
  • 7 ounces chicken breast or 2 chicken thighs, chopped into smallish chunks
  • 9 ounces baby pak choi chopped and washed
  • 14 ounces fresh egg noodles or 6 ounces/170 grams dried
  • 3.5 ounces beansprouts I use fresh but canned would be OK too. (3.5 ounces is 100 grams or 2 large handfuls)
  • 2 medium tomatoes roughly diced
toppings
  • lime segments
  • crispy fried shallots
  • crushed peanuts or cashew nuts

Instructions

    Cup of Yum
  1. In a medium bowl or jug, blend the kecap manis (thick sweet soy sauce) and light soy sauce into the peanut butter, then whisk in all the other sauce ingredients. Set aside.
  2. Add a drizzle of oil to a wok on a medium heat. Then pour eggs in. Roll the pan to spread it out, like you would a pancake. Cook for about a minute. Flip over for a few seconds, then transfer to a plate, roll up and cut into thin strips. Set aside on a plate.
  3. Add another drizzle of oil to the heated wok/pan, then add the garlic, ginger and chicken. Stir fry until just cooked through (2 to 3 minutes).
  4. Add the pak choi to the pan and stir fry for another couple of minutes until wilted. Then add the noodles. Pour in the sauce at this point and combine all the ingredients well.
  5. At the last minute, add the beansprouts, tomatoes and eggs and combine well once again. Add a little extra drizzle of water if you think the dish needs it.
  6. Serve the noodles immediately, topping with the lime, crispy shallots and crushed nuts. Enjoy!

Notes

  • Noodles: If you prefer to use dried noodles, use just under half the amount of fresh. So you'll need around 6 ounces or 170 grams of dried noodles for this recipe. 
  • Sauce: I usually add a drizzle more water to the whole dish at the end to make the stir fried noodles nice and 'saucy'. You'll find that the noodles begin to soak up the sauce as they sit so serve them as soon as you can. 
  • chicken: I usually make this dish with chicken, but there's no reason why you can't use pork, beef strips, shrimp/prawn, tofu or just loads of vegetables instead. The method won't really change because the dish is cooked so quickly. Just cook any protein you like at the same time as you would cook the chicken. 
  • Pak choi: I find that pak choi or other Asian greens can sometimes be quite dirty when you buy it. I usually wash it before I cut it. Then I throw it in a big colander and wash it thoroughly again after it's been chopped up into pieces. 
  • Leftovers: Leftovers will keep for a few days in the fridge. Store them in a sealed container. When you want to eat them, simply reheat in a microwave for about 4 minutes on 80% power (if it's a powerful microwave!). Check the noodles are thoroughly heated and if not microwave for another minute or two. 
  • Alternatively you can reheat in a wok. Just add a drizzle more water and stir fry again for a few minutes until piping hot. 

Nutrition Information

Calories 574kcal (29%) Carbohydrates 82g (27%) Protein 31g (62%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 197mg (66%) Sodium 834mg (35%) Potassium 715mg (20%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3090IU (62%) Vitamin C 34mg (38%) Calcium 123mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 574

% Daily Value*

Calories 574kcal 29%
Carbohydrates 82g 27%
Protein 31g 62%
Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 197mg 66%
Sodium 834mg 35%
Potassium 715mg 15%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 3090IU 62%
Vitamin C 34mg 38%
Calcium 123mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.