Mie Goreng Recipe & Video - Seonkyoung Longest (2024)

FAQs

What can I add to Mi Goreng to make it better? ›

Bring to the boil then simmer for three minutes, turn heat off and add the sesame oil. Add the Indomie noodles and seasoning sachets and simmer for three more minutes. Ladle the hot soup and noodles into bowls and top with sunny side up eggs, dumplings, ham and spring onions. Serve immediately.

Mie Goreng is a classic noodle dish from Indonesia, Malaysia and Singapore. Noodles are cooked with prawns, chicken and vegetables to create a delicious noodle dish all topped with a sunny fried egg!

The choice of noodles was key to many respondents who wrote that they would leave water in for some brands, but always drain the water for Indomie's popular Mi Goreng offering.

Seasoning Oil: Refined Palm Oil (Contains Antioxidant 319), Onion. Sweet Soy Sauce: Sugar, Water, Salt, Wheat, Soy Bean, Spices, Sesame Oil.

1. Boil noodles in briskly boiling water (400 ml) and simmer for 3 minutes. 2. Mix all seasoning sachets (according to taste) on a plate while noodles are being cooked.

Put some boiling water from your kettle/hot water jug into the pot until it covers the noodles. Cook them on high. Make sure you add all the seasonings, but you don't have to use the onion, oil or hot sauce.

It typically takes around 3-4 minutes for a package of instant noodles to cook in the microwave because you don't need to wait for the water to boil like on the stovetop. To tell when noodles are cooked through, look for bendy, plump noodles that twist easily with a fork or chopsticks.

Storage and reheating

To reheat, stir fry the leftover mie goreng in a nonstick pan over medium heat. Add a small amount of water to the noodles and cover with a lid to "steam" the noodles and help it warm up faster. Then, stir fry for a couple of minutes to dry out any leftover moisture.

How do you pimp up Mi Goreng noodles? ›

You can toss in a bunch of colourful veggies like capsicum, spinach and broccoli, or sprinkle in some lean protein like chicken or tofu to give it a boost. You'd be amazed at how much these simple tweaks can elevate the nutritional value of your Mi Goreng.

Seasoning Powder: Sugar, Salt, flavour enhancers (monosodium glutamate, disodium inosinate, disodium guanylate), onions, flavouring, garlic, colour (plain caramel), white pepper, anticaking agent (silicon dioxide), chili. Seasoning Oil: Refined palm oil (contains antioxidant TBHQ), garlic, shallot.

First things first: mi goreng is different from many other popular instant noodle brands in that it sits in the “dry noodle” category. Instead of adding soup base packets to boiling water, mi goreng mixes drained cooked noodles with sweet soy, flavoured oil, fried shallots and a powdered seasoning (bumbu) sachet.

Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds. Remove the pan from the heat and carefully add the egg.

Indomie makes it clear that, for its noodles, the water should be drained first. The Herald spoke to one connoisseur who claimed his technique for Mi Goreng noodles, though lengthy, was superior. The young professional said he learned the method on a sojourn to Indonesia, later clarifying it was a surf trip to Bali.