Javanese Chicken Mie Goreng
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Javanese chicken mie goreng is an Indonesian stir-fried noodle dish built around kecap manis, a thick, molasses-dark sweet soy sauce that caramelizes in the wok and coats the noodles in a glossy, sweet-savory glaze that is impossible to mistake for any other style of fried noodle.
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Shallots and garlic are fried first to form the aromatic base, then sliced chicken thigh, shredded cabbage, and scallions join the wok over high heat. The egg noodles go in last, tossing rapidly to pick up wok breath and absorb the sauce. A fried egg with a runny yolk, prawn crackers for crunch, and a wedge of lime to cut through the sweetness complete the plate in the street-stall tradition of Java. The unmistakable sweetness of kecap manis is what sets this dish apart from Chinese-style fried noodles and gives Javanese mie goreng its identity across Indonesia and beyond.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Boil 300g egg noodles for 2 to 3 minutes until tender, rinse in cold water to keep springy, and drain well.
- 2Prep
Slice 220g chicken thigh into 0.5cm thin strips and finely mince 60g shallots and 1 tbsp garlic.
- 3Heat
Heat 2 tbsp oil in a wok until lightly smoking.
Add the shallots and garlic, and saute until golden and fragrant.
- 4Control
Add the chicken and stir-fry over high heat for 2 to 3 minutes until the outside is cooked.
Add 120g cabbage and toss for 1 minute until just wilted.
- 5Control
Add the cooked noodles, 2.5 tbsp kecap manis, 1 tbsp soy sauce, and 1 tbsp sambal.
Toss quickly over high heat for 2 minutes until the noodles absorb the sauce and turn glossy.
- 6Finish
Plate immediately when the noodles are evenly coated and glossy and the chicken is opaque in the center with no pink.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Javanese Mie Goreng uses kecap manis to create a dark, caramelized glaze over stir-fried noodles.
- Finish cue
- Plate immediately when the noodles are evenly coated and glossy and the chicken is opaque in the center with no pink.
- Avoid this
- Drain the cooked noodles thoroughly so they do not cool the wok or turn soggy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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