Bakmi Goreng or Mie Goreng: Indonesian Fried Noodles Story

The mie goreng, mie goreng, or bakmi goreng both mean “fried noodles,” also known as bami goreng. It consists of yellow noodles fried in oil with garlic, onion or shallots, shrimp, chicken, pork, beef or bakso (meatballs), chili pepper, cabbage or Chinese cabbage, tomatoes, various other vegetables, and eggs. It is a popular dish found in almost all restaurants and food shops (warung), as well as nasi goreng.

Origin 

This dish derived from the Chinese chow mein, most likely introduced by the many Chinese immigrants who have settled throughout history in the Malay Archipelago and Peninsula. There is an equivalent in Japan, yakisoba. So, the mie goreng deeply adapted to the local culture, as evidenced by the use of kecap manis (sweet soy sauce), shallots, sambal, and the absence of pork and bacon in favor of shrimp, chicken or beef.

Variations

In Indonesia, variants of mie goreng change names depending on the main ingredient. 

•  Me goreng: the classic dish uses chicken. 
•  Mie goreng Sapi: uses beef 
• Mie goreng kambing: uses goat, or sheep 
•  Mie goreng udang: uses shrimp. 

 It can also named after the place of its region, such as:

• The mie goreng Aceh from Aceh
•  The mie goreng Jawa from Jawa  

•  The mie goreng Surabaya from Surabaya 

The instant version of mie goreng, Indomie mi goreng, is also famous in Indonesia and elsewhere, even though this dish is nothing like the original, as the ingredients are boiled, not fried. 

Bakmi Goreng recipe (Serves 4 people)

 

Prep Time: 20 minutes – Cooking Time: 20 minutes

Ingredients 

• 250 g alkaline noodles 
• 200 g chicken breast
• 2 eggs
• 2 tbsp. kecap manis (sweet soy sauce)
• 2 carrots
• ½ Chinese cabbage
• 1 small leek
• 1 clove of garlic
• 1 tbsp. Chili purée
• 2 tbsp. dried shrimp paste
• 2 shallots

Preparation 

Cook the noodles in boiling salted water. Once the noodles ready strain them. Set aside.

Cut the chicken into thin strips and then, in a wok, fry it in a little oil. Once cooked, set aside.

In the wok, brown the garlic and chopped shallots. Sauté for about a minute. Then add the chili paste and the shrimp paste. Sauté for 1 minute and then add the julienned vegetables and chicken. Cook for a few minutes and then add the noodles and beaten eggs. Mix thoroughly. Add the kecap manis and possibly salt.

Serve with your choice of chili rings, fried shallots, coriander, spring onions, lemon wedges, etc.