Mie Noodles are my go-to when I need a quick, satisfying meal that doesn't skimp on flavor. This Indonesian-style stir-fried noodle dish is loaded with veggies, a savory-sweet sauce, and just the right amount of heat. It's a one-pan wonder that beats takeout any day.
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The beauty of this recipe is its flexibility. You can use whatever protein you have on hand—chicken, shrimp, or just extra veggies. The key is the sauce: a balance of soy, sweet soy, and a touch of sambal for that signature kick.
I've tested this recipe countless times to get the perfect texture—chewy noodles, crisp-tender vegetables, and a glossy sauce that clings to every strand. Trust me, once you try it, you'll never go back to plain old lo mein.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) dried egg noodles
Use fresh or dried. Substitute with ramen noodles or spaghetti in a pinch.
2 tbsp vegetable oil
Or any neutral oil like canola or peanut. Avoid olive oil as it has a low smoke point.
2 cloves garlic, minced
Fresh garlic is best. Substitute with 1 tsp garlic powder if needed.
1 shallot, finely chopped
Shallot adds a mild onion flavor. Substitute with 1/4 cup diced red onion.
1/2 cup (75g) sliced chicken breast
Thinly sliced against the grain. Use shrimp or tofu for a vegetarian version.
1 cup (150g) shredded cabbage
Napa or green cabbage works. Coleslaw mix is a time-saver.
1 carrot, julienned
Use a julienne peeler or a box grater. Pre-shredded carrots are fine.
2 green onions, sliced
For garnish. Chives also work.
2 tbsp sweet soy sauce (kecap manis)
If you don't have it, mix 1 tbsp soy sauce with 1 tbsp brown sugar.
1 tbsp regular soy sauce
Use low-sodium if you prefer less salt.
1 tsp sambal oelek
Chili garlic paste. Adjust to taste. Substitute with Sriracha.
1/2 tsp ground white pepper
Black pepper works, but white pepper gives a more authentic flavor.
Tips & Tricks
Don't overcook the noodles
Cook them 1 minute less than package directions since they'll stir-fry later.
Use high heat
Get your wok or pan smoking hot to achieve that charred, smoky flavor.
Have everything ready
Prep all ingredients before you start cooking—this dish moves fast.
Pro Tips
Step-by-Step Instructions
1. Cook the noodles
Bring a pot of salted water to a boil (212°F/100°C). Cook noodles according to package directions, usually 3-5 minutes, until al dente but still chewy. Drain and rinse with cold water to stop cooking. Toss with a little oil to prevent sticking.
2. Prep the sauce
In a small bowl, mix sweet soy sauce, regular soy sauce, sambal oelek, and white pepper. Set aside.
3. Sear the chicken
Heat vegetable oil in a wok or large skillet over high heat (400°F/200°C) until shimmering. Add chicken slices in a single layer. Cook without stirring for 2 minutes until golden brown on one side, then flip and cook 2 more minutes until cooked through. Remove and set aside.
4. Aromatics and veggies
In the same pan, add garlic and shallot. Stir-fry for 30 seconds until fragrant (you'll smell the garlic). Add cabbage and carrot, stir-fry for 2-3 minutes until crisp-tender, still slightly crunchy.
5. Combine noodles and sauce
Return chicken to the pan. Add the cooked noodles and pour the sauce over everything. Toss vigorously with tongs for 1-2 minutes until noodles are evenly coated and heated through.
6. Garnish and serve
Turn off heat. Sprinkle with green onions. Serve immediately while hot.
Delicious Variations
Vegetarian
Skip the chicken and add 1/2 cup of firm tofu cubes, pan-fried until crispy.
Spicy Seafood
Swap chicken for shrimp and add an extra teaspoon of sambal oelek.
Egg Noodle Add-In
Crack an egg into the pan during the last minute of stir-frying for extra richness.
How to Store Mie Noodles
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Freezer
Freeze in a zip-top bag for up to 1 month. Thaw overnight in the fridge.
Reheating
Reheat in a hot wok or skillet over medium-high heat (350°F/175°C) for 2-3 minutes, adding a splash of water or soy sauce to refresh the sauce.
Frequently Asked Questions
Q: What are mie noodles?
Mie noodles are a type of yellow egg noodle commonly used in Indonesian and Chinese cuisine. They are wheat-based and have a chewy texture. You can find them fresh or dried in Asian grocery stores or online.
Q: Can I use spaghetti instead of mie noodles?
Yes, you can substitute spaghetti or any long pasta. Cook it according to package directions, but slightly undercook it by 1 minute to maintain texture when stir-frying.
Q: Is this recipe spicy?
It has a mild to medium heat from the sambal oelek. You can adjust the amount to your preference—use less for a milder dish or add more for extra heat.
Q: What can I use instead of kecap manis?
Kecap manis is a sweet soy sauce. If you don't have it, mix 1 tablespoon of regular soy sauce with 1 tablespoon of brown sugar or honey.
Q: Can I make this ahead of time?
Yes, you can prepare the sauce and chop the vegetables in advance. Cook the noodles and stir-fry just before serving to maintain the best texture.
Ready to whip up this flavor-packed bowl? Grab your wok and try it tonight—you'll never look at takeout the same way again. Work smarter, not harder.
Mie Noodles
Mie Noodles are a savory, garlicky Indonesian-inspired stir-fry that's ready in 30 minutes for a weeknight win.
🧂 Ingredients
- 8 oz (225g) dried egg noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/2 cup (75g) sliced chicken breast
- 1 cup (150g) shredded cabbage
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp regular soy sauce
- 1 tsp sambal oelek
- 1/2 tsp ground white pepper
📋 Instructions
- 1Cook the noodles — Bring a pot of salted water to a boil (212°F/100°C). Cook noodles according to package directions, usually 3-5 minutes, until al dente but still chewy. Drain and rinse with cold water to stop cooking. Toss with a little oil to prevent sticking.
- 2Prep the sauce — In a small bowl, mix sweet soy sauce, regular soy sauce, sambal oelek, and white pepper. Set aside.
- 3Sear the chicken — Heat vegetable oil in a wok or large skillet over high heat (400°F/200°C) until shimmering. Add chicken slices in a single layer. Cook without stirring for 2 minutes until golden brown on one side, then flip and cook 2 more minutes until cooked through. Remove and set aside.
- 4Aromatics and veggies — In the same pan, add garlic and shallot. Stir-fry for 30 seconds until fragrant (you'll smell the garlic). Add cabbage and carrot, stir-fry for 2-3 minutes until crisp-tender, still slightly crunchy.
- 5Combine noodles and sauce — Return chicken to the pan. Add the cooked noodles and pour the sauce over everything. Toss vigorously with tongs for 1-2 minutes until noodles are evenly coated and heated through.
- 6Garnish and serve — Turn off heat. Sprinkle with green onions. Serve immediately while hot.
Ethan writes about tech productivity and digital tools, focusing on how to streamline workflows without overcomplicating. He tests apps and gadgets in his daily life and shares what actually works.
