Mie goreng follows the exact same wok technique and seasoning philosophy as nasi goreng (INDO-NASIGORENG-01) — but with yellow wheat egg noodles instead of rice. The kecap manis is the defining seasoning, the wok must be screaming hot, and the noodles must FRY (developing char and wok hei), not steam.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 5