Mie Goreng

Java and Bali, Indonesia

Mie goreng — Indonesian fried noodles — is the noodle counterpart to nasi goreng: egg noodles stir-fried in a wok with kecap manis, shrimp paste (terasi), shallots, garlic, chilli, and a protein, finished with bean sprouts and fried shallots. The technique is identical to nasi goreng — maximum wok heat, rapid action, and the critical application of kecap manis — but the egg noodle's texture responds differently to the process. The noodles must be pre-cooked, rinsed in cold water, and thoroughly drained before entering the wok: wet noodles create steam and prevent the caramelisation of the kecap manis. Bean sprouts are added in the final 30 seconds and should retain their crunch — they wilt further with any residual heat. A fried egg on top is traditional.

Pickled cucumber (acar) provides necessary acidity; fried shallots add sweet-savoury crunch; prawn crackers (kerupuk udang) provide contrasting lightness against the dense noodle umami.