Indonesian Seafood Stir-Fried Noodles

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Indonesian mie goreng is a beloved street-food noodle dish, tossed in a glossy sweet-savory sauce with aromatics and fresh seafood. This version pairs prawns, squid, and fish cake with chewy yellow wheat noodles for a quick, deeply flavored meal that comes together in under 30 minutes. A squeeze of lime at the end brightens the rich, umami-packed sauce.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 11 gSugar
• 30 gProtein
• 1050 mgSodium
• 580 mgPotassium
• 130 mgCalcium
• 5 mgIron
• 30 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the noodles and seafood

• 500 g fresh yellow wheat noodles (mie telur)
• 200 g medium prawns, peeled and deveined
• 200 g squid, cleaned and sliced into rings
• 100 g Indonesian fish cake (ikan tahu), thinly sliced
• 2 tbsp dried shrimp (ebi), soaked 10 minutes and finely chopped

For the aromatics and sauce

• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 3 shallots, thinly sliced
• 4 red bird's-eye chilies, sliced
• 3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp dark soy sauce
• 1/2 tsp ground white pepper
• 1 tsp sea salt

For the vegetables, egg, and garnish

• 2 large eggs, lightly beaten
• 1 cup shredded cabbage
• 1 medium tomato, diced
• 2 stalks green onion, sliced on the bias
• Lime wedges, for serving

Directions

1. Bring a pot of water to a rolling boil. Blanch the fresh noodles for 30 to 45 seconds until just loosened, then drain and toss with 1 teaspoon of oil to prevent sticking.
2. Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering. Add the garlic, shallots, chilies, and chopped dried shrimp; stir-fry for 20 to 30 seconds until fragrant and just turning golden.
3. Add the prawns and stir-fry for 1 minute until they just turn pink. Add the squid rings and fish cake and toss for another 30 to 45 seconds, taking care not to overcook the squid.
4. Push the seafood to one side of the wok. Pour the beaten eggs into the cleared space and scramble briefly, then fold them into the seafood mixture.
5. Add the noodles, cabbage, tomato, kecap manis, dark soy sauce, white pepper, and salt. Toss vigorously with tongs for 1 to 2 minutes until the noodles are evenly coated and the cabbage is just wilted; splash in 2 tablespoons of water if the mixture looks dry.
6. Stir in the green onions, give one final toss, and remove from the heat.
7. Divide among four plates, garnish with extra chilies if desired, and serve immediately with lime wedges for squeezing over the top.

Cook’s Notes

• Use fresh yellow wheat noodles (mie telur) for the best chewy texture; dried egg noodles work in a pinch but rinse off the alkaline taste.
• Have every ingredient prepped before the wok heats up — Indonesian stir-frying moves very quickly and there is no time to chop mid-cook.
• Cook squid for no more than 45 seconds or it turns rubbery; it should look opaque and just curled.
• Adjust the number of bird's-eye chilies up or down to control heat without changing the sweet-salty balance.
• A final squeeze of fresh lime is essential — the acid cuts through the kecap manis and brightens the whole dish.

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