Javanese-Style Fried Noodles

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A beloved Javanese street-food classic, these fried noodles are defined by thick yellow wheat noodles tossed in a glossy, slightly sweet kecap manis glaze with chicken, shrimp, cabbage, and tomato. The Javanese version leans sweeter than other regional Indonesian mie goreng, finished with crispy fried shallots and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 555 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 70 gCarbs
• 5 gFiber
• 14 gSugar
• 33 gProtein
• 920 mgSodium
• 520 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 35 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the noodles and protein

• 400 g fresh yellow wheat noodles (mie telur)
• 200 g chicken breast, thinly sliced
• 100 g shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 2 tbsp vegetable oil, plus more for the noodles

For the aromatics and vegetables

• 6 shallots, thinly sliced
• 4 garlic cloves, minced
• 2 red bird's eye chilies, sliced (optional)
• 200 g cabbage, shredded
• 1 ripe tomato, cut into wedges
• 2 stalks green onion, sliced

For the sauce and garnish

• 4 tbsp kecap manis (sweet soy sauce)
• 1 tbsp regular soy sauce
• 1 tsp oyster sauce
• 1/2 tsp ground white pepper
• 1/2 tsp salt, or to taste
• fried shallots, lime wedges, and cucumber slices, to serve

Directions

1. Bring a pot of water to a boil, cook the noodles for 2-3 minutes until just tender, drain, and toss with 1 tsp oil to prevent clumping; set aside.
2. Heat 2 tbsp oil in a wok or large skillet over high heat. Add the sliced shallots and garlic and stir-fry for about 1 minute until fragrant and lightly golden.
3. Add the chicken and shrimp and stir-fry for 2-3 minutes until the chicken is just cooked and the shrimp turn pink.
4. Push the protein to one side of the wok, pour in the beaten eggs, scramble briefly, then mix everything together.
5. Add the cabbage, tomato, and chilies and stir-fry for 1-2 minutes until the vegetables are just wilted but still crisp.
6. Add the drained noodles along with kecap manis, soy sauce, oyster sauce, white pepper, and salt. Toss vigorously over high heat for 2 minutes until the noodles are evenly coated and slightly caramelized.
7. Stir in the green onions, give one final toss, and taste for seasoning.
8. Divide among plates, top with fried shallots, and serve immediately with lime wedges, cucumber, and sambal if desired.

Cook’s Notes

• Kecap manis is non-negotiable for the authentic Javanese sweetness and glossy caramel color; do not substitute with regular soy sauce plus sugar alone.
• Cook everything over the highest heat you can to develop the smoky wok-hei flavor that defines great mie goreng.
• Add the noodles last and toss quickly to avoid breaking them or letting them absorb too much sauce and turn mushy.
• For the most traditional plate, serve alongside acar (Indonesian pickled cucumber and carrot) and a small dish of sambal.
• If fresh yellow noodles are unavailable, dried egg noodles work well — boil them a minute less than the package directions since they finish cooking in the wok.

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