Mie goreng
Mie goreng in a restaurant in Jakarta. |
| Origin |
| Alternative name(s) |
Mee goreng or Mi goreng |
| Place of origin |
Indonesia, Malaysia, Singapore |
| Region or state |
Nationwide |
| Creator(s) |
Chinese Indonesian and Peranakan |
| Details |
| Course |
Main course |
| Serving temperature |
Hot |
| Main ingredient(s) |
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"[1]) 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, it can be found everywhere in the country, sold by all food vendors from street-hawkers to high-end restaurants. It is commonly available at mamak stalls in Singapore and 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 popular sweet soy sauce and the absence of pork and lard in favour for shrimp, chicken, or beef; to cater for the Muslim majority.
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