Mi Goreng is a variety of nboodles that I gravitated towards when I was very young. My progressions went from a Japanese chicken variety made in the United States, one from Japan and then boom – Indonesian Mi Goreng. Salty, sweet, spicy. Here’s a bit about it from Wikipedia:
Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning “fried noodles”), also known as bakmi goreng, is a flavourful and often spicy fried noodle dish common in Indonesia,Malaysia, Brunei Darussalam, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favourite, although street food hawkers commonly sell it together with nasi goreng (fried rice). It is commonly available at Mamak stalls in Singapore, Brunei Darussalam, and Malaysia and is often spicy. In Sri Lanka, mee goreng is a popular dish due to Malay cultural influences and is sold at street food stalls around the country.
A number of mie goreng variants exist. In Indonesia mie goreng variants are usually named after the ingredients, while some might be named after the region of origin.
- Mie goreng ayam or common mie goreng uses chicken with shallots, garlic, leek, sweet soy sauce, egg, and vegetables typically added as well.
- Mie goreng sapi, similar to common traditional mie goreng, but uses beef instead.
- Mie goreng kambing uses goat meat or mutton.
- Mie goreng udang uses shrimp.
- Mie goreng seafood uses seafood which includes mixture of fish, squid, and shrimp.
- Mie Goreng Aceh a mie goreng variant from Aceh province, which uses thicker noodle similar to that of spaghetti, and employ curry-like rich spicy paste.
- Mie goreng Jawa from Central Java, employ sweet soy sauce, egg, chicken, and vegetables. In restaurant, warung or travelling food vendor, it usually sold and offered together with mie rebus (lit. “boiled noodle”) or mie Jawa.
- Mie goreng tek-tek refer to mie goreng sold by travelling street hawkers that hitting the wok making “tek-tek” sounds to announce their wares. The seller with his food cart frequenting the residence areas, usually also offers nasi goreng and mie rebus. It is common in Jakarta and some large cities in Java.
- Mie goreng dhog-dhog also known as Mie goreng Surabaya from Surabaya city. Refer to travelling food cart vendor selling mie goreng Surabaya that uses large wooden slit drum instead to announce his presence in the neighbourhood, thus creates “dhog-dhog” sounds.
That’s a lot of info on the different varieties. As you can see on t he packaging for this one, chicken. So logically, this falls into the category of the first one. Let’s check it out!
Best Wok Mi Goreng Hot & Spicy Instant Noodles – Indonesia
The back of the package (click to enlarge). Looks to be meat free but check for yourself. To prepare, add noodle block to 400ml boiling water and cook 2~3 minutes. Drain. Add in sachet contents. Finally, stir and enjoy!
The noodle block.
A dual sachet of dry ingredients.
A dry base.
A dual sachet of liquid ingredients.
Sweet soy sauce.
Finished (click to enlarge). Added fried egg, coriander and fried onion. The noodles cooked up very well – good quantity and a very nice chew. Flavors stuck to it well and they were excellent. A nice sweet and salty hit and then there’s the spicy – which was actually more impressive than more of the Mi Goreng varieties out there. Impressed 5.0 out of 5.0 stars. EAN bar code 8991866890644.
Before my show Instant Noodle Recipe Time, I did live streams. I thought that would work out great – until I found glitching and low bandwidth creeping in. So I opted for the non-live route soon-after. Here’s the episode where I cooked this particular variety – Best Wok Hot & Spicy from Indonesia.