This is a Philippine version recipe of Mie Goreng. Also known as mee goreng or mi goreng of Indonesia. I love how it taste because its very close to Filipino taste buds. It taste just like pancit canton, but this one is slightly different because of the veggies, chili sauce, kecap manis and nuts. I love the veggies and the addition of Sambal sauce.. super yummy!
The egg noodles are stir fried in a hot wok with generous oil, Indonesian sweet soy sauce (Kecap Manis), garlic, egg, and a combination of extra ingredients that can include cabbage, tomatoes, onions, other veggies and any choice of meat like pork, chicken, beef or shrimp.
Kecap Manis or Indonesian Sweet Soy Sauce is available in major supermarket, but if its not available in your area, you may easily substitute it with oyster sauce and a pinch of sugar to make it sweet.
For Sambal Oelek Sauce, you can DIY the recipe, or just buy any ready made hot sauce. Sriracha sauce is my favorite chili sauce so this is the one I used for the sauce upon serving. But feel free to make your own Sambal. Recipe follows.
Sambal Oelek Sauce/Indonesian Red Chili Paste: Blend the following in blender and cook in saucepan: 1 cup red chillies, shallots or onion, tomatoes, garlic, salt and Oil.
Mie Goreng Recipe
400g dried egg noodles (or instant noodle pack)
¼ cup vegetable oil (I used olive oil)
6 garlic cloves, minced
1 onion, minced
4 medium tomatoes, chopped
30g candlenuts (any nuts, I used almonds or just omit)
½ tablespoon pepper
½ kilo chicken breast fillet, cubed
¼ kilo shrimp, cleaned and peeled
2 tablespoon dark soy sauce (I used soy sauce)
8 tablespoons Indonesian sweet soy sauce (Kecap Manis), or alternatively oyster sauce
1 ½ cup chicken stock
½ small cabbage, sliced thinly
2 cups bean sprouts
1 cup Baguio beans, sliced 1-inch
1 tbsp sugar
3 to 4 stalks of spring onions, chopped
Sambal Oelek Sauce (or Sriracha Sauce)
4 eggs (pre cooked scrambled or fried)
4 calamansi slices, upon serving
red chillies, garnish
I used a mortar and pestle, to grind the nuts until it becomes finely. Set aside.
Heat a generous amount of cooking oil in a wok. Saute garlic, onion and tomatoes until fragrant. Then add half of the grounded almonds.
Add chicken and let it cook until brownish on the side for about 5-10 minutes. Keep mixing so the nuts doesn’t stick to pan.
Add the shrimp and let it cook for a minute or two until orange in color.
Pour in chicken broth or water and bring it to a boil. Add the dried egg noodles and gently toss the other ingredients up, and give way for the egg noodles to cook in the broth. Toss and turn. Let it cook for 2-3 minutes.
Add the Baguio beans and continue to cook until water is reduced.
Add in sweet soy sauce, soy sauce, sugar, red pepper flakes and ground pepper to taste. Drizzle with some oil if its getting dry underneath.
Toss and turn. Seasoning of salt may no longer be needed because the broth is already salty. Unless otherwise your only using water. Adjust salt as needed only.
Add the cabbage and beans sprout and keep mixing to incorprate the sauce. Garnish with spring onions.
Turn off heat, toss in the chopped fried eggs, sambal oelek or sriracha sauce, calamansi and chillies.