In Indonesia mie goreng variants usually named after the ingredients, for example common mie goreng usually uses chicken, but mie goreng sapi uses beef, mie goreng kambing uses goat meat or mutton, mie goreng udang uses shrimp while mie goreng seafood uses mixture of fish, squid and shrimp. Some mie goreng might be named after the region of origin, such as Mie Goreng Aceh from Aceh province, mie goreng Jawa from Central Java and mie goreng Surabaya from Surabaya city. Mie goreng tek-tek refer to mie goreng sold by travelling street hawkers that hitting the wok making "tek-tek" sounds to announce their wares, while mie goreng dhog-dhog refer to mie goreng Surabaya that uses slit drum instead. Indonesian tends to named similar foreign dishes as mie goreng, for example in Indonesia, chow mein is often called mie goreng China and yakisoba is called mie goreng Jepang.
The instant version of mie goreng, Indomie Mi goreng, is also popular in Indonesia and other countries, notably Netherlands, Nigeria, Australia, and New Zealand. This instant version however, is not technically goreng (stir-fried), but boiled instead and seasoned after discarding the water used for boiling. Nevertheless, it tried to closely resemble the authentic mie goreng by adding sweet soy sauce and crispy fried shallot. It is commonly found in warung Indomie stalls that sell instant noodles, grilled sandwiches and hot drinks in Indonesian urban areas.