Whenever I have leftover rotisserie chicken, I make Mie Goreng: Indonesian fried noodles with chicken. I love repurposing rotisserie chicken and there are so many things you can do with it. It's incredible to me that we can buy a $5-6 cooked chicken at our local grocery stores! I love using this chicken to throw in an amazing noodle dish like mie goreng. This makes for a gourmet dinner, plus the added benefit of having leftovers for lunch.
What is Mie Goreng?
Mie goreng is an Indonesian fried noodle dish made with a variety of vegetables and really any protein you like: beef, chicken, or shrimp. Or if you want to make this vegetarian - tofu works great too. It is traditionally made with yellow wheat noodles, onions, garlic, soy sauce and shallots. If you can't find the yellow noodles, linguine works well too. Many versions use a sweet Indonesian soy sauce as well as Sambal which is a spicy Indonesian chili sauce.
I've had mie goreng in the States and I've eaten it in Asia as well. I don't think I've ever tried a mie goreng I didn't like. Each one tasted different, but every version I had did include fried shallots on top - the kind that come in a jar that you sprinkle on top before serving.
What you need to make mie Goreng
I don't know what you consider kitchen "staples" and what you would need to go to the store for. Me - I always have onion, garlic and carrots. I usually have some kind of noodle as well. Below are the common ingredients you would need to make this dish. The list below that are the items you may need to go to an Asian Market for.
- Onion
- Garlic
- Linguine (if you can't find the yellow wheat noodles)
- Baby bok choy (or regular size chopped up)
- Cauliflower
- Carrots
I am so, so lucky to live close to about a half dozen excellent Asian markets. I can get my hands on pretty much anything. But the list below are things you may need to purchase at an Asian market... though I've seen Sambal, gochujang and Thai chili paste popping up in mainstream grocery store much more these days.
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Here's the run-down of special ingredients:
- Indonesian sweet soy sauce - I use ABC brand (see picture below and video)
- Sambal Oelek, Indonesian chili sauce
- Gochujang
- Thai roasted red chili paste
- Jar of fried shallots (for topping)
One of the keys to the sauce is the combination of Indonesian sweet soy sauce with the Sambal. And if you want your sauce spicier, all you have to do is add more Sambal - it's got quite a kick. The sweet soy sauce is not only great for this recipe, but when I make cashew chicken I use it for that sauce too. It is really delicious and if you enjoy Asian-style cooking, you will find other ways to incorporate this into your cooking.
BE SURE TO Mis en Place When Making Mie Goreng
Being organized with your prep will make for an easy assembly later. My undergrad degree was in hotel/restaurant management. One of the first concepts we learned about was mis en place - French for everything in its place. It means get your ingredients together, chopped, divided, sliced - whatever - but have it ready when you need it. You shouldn't be reaching for new ingredients to prep in the middle of the assembly of your dinner. It's best to make sure you've got all your ingredients ready to go so when it comes to assembly it all there for you.
Indonesian fried noodles with chicken is Pure Comfort Food
When I am craving an Asian noodle dish this is a great go-to meal. There is no need to order take-out. You can make this and it will be fantastic. Another great thing about Indonesian fried noodles with chicken is everyone can customize their bowl. This dish is best when cooked one or two portions at a time. I once tried to put all the ingredients in my wok for 6 portions and it was a messy disaster. So plan to use a couple of pans for the final assembly. Oh, and if you don't have a wok - don't stress. Use whatever large pan you have.
Looking for More Asian style recipes?
- Spicy Garlic Chili Noodles
- Totally Awesome Chicken Lo Mein
- Honey Soy Chicken over Basmati
- Fried Rice with Chinese Sausage
- Beef & Broccoli (that's it)
- General Tso's Chicken (Trader Joe's Hack)
Mie Goreng: Indonesian Fried Noodles with Chicken
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 portions 1x
Description
This fantastic Indonesian fried noodles with chicken will fill your belly with sweet and spicy flavors. Put that leftover rostisserie chicken to use.
Ingredients
Ingredients
- 1 whole or partially eaten rotisserie chicken
- 1 head roasted cauliflower
- 1 medium onion, sliced
- ½ bunch scallions, diced
- 5 bunches of baby bok choy
- 5-6 cloves of finely diced garlic
- 2 cups shredded or matchstick carrots
- 2 limes, cut into wedges
- 1 box of linguine (1 lb box)
- 2 teaspoons salt (for pasta water)
- olive oil, as needed
- jarred fried shallots, optional topping
Sauce
- 2 cups of Indonesian sweet soy sauce
- ¼ cup of regular soy sauce
- ¼ cup of Sambal Oelek, an Indonesian chili sauce
- 1 teaspoon gochujang (optional)
- 1 teaspoon Thai roasted red chili paste (optional)
*you can adjust the sweetness, saltiness or spice by altering the amounts of the Indonesian sweet soy sauce, regular soy sauce and sambal, respectively, to suit your particular taste.
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Instructions
- Wash and cut your cauliflower. Put on a sheet pan with olive oil, salt and pepper. Toss around with your hands. Bake in pre-heated oven at 375 degrees for 25 minutes. Turn it once half-way through.
- For the pasta, fill a pot with water and put on medium heat. Add salt. When it’s almost time to assemble your noodle dish, crank up the heat and bring to a boil. Cook your noodles per package instructions. DO NOT THROW THE PASTA WATER AWAY. You will need it later. Put noodles in a large bowl and toss in a little olive oil so they don’t stick together.
- Slice one medium onion. Set aside in a bowl.
- Put shredded or matchstick carrots in a bowl. I buy the store bought carrots in a bag that are already sliced. One less item to prep!
- Finely dice the garlic and put in a ramekin.
- Wash and cut bottoms off the baby bok choy. Some dirt can get stuck near the bottom of those stems so rinse them thoroughly. Rough chop the bok choy and put in a bowl.
- Wash and slice the scallions. Put in a ramekin.
- Pull meat off rotisserie chicken and chop into bite-sized pieces. Put in a bowl.
- Cut your limes into wedges.
- When cauliflower is finished take out of oven and put in a bowl.
The Sauce:
- Add all sauce ingredients to a bowl and whisk together until well combined.
Final assembly:
- Line up all your bowls of prepped ingredients next to your cooking area. This dish cooks best one or two portions at a time. You could set up two frying pans and two people at a time can make theirs!
- Get your oil heated and start adding ingredients to your pan. As each new ingredient is added give everything a good stir around the wok. I start with onions, then chicken, cauliflower, scallion, add garlic in center of wok – add oil here to get garlic fragrant and cook a minute, then add noodles, carrots.
- Next, start ladeling a combination of the sauce and the pasta water (only a ¼ cup at a time here) into your wok and give everything a good stir so the sauce is incorporated well into the dish. Remember the pasts water is salted so taste after adding before adding any more.
- Put your noodles in a bowl, squeeze lime all over the dish, top with any extra scallions and the dried fried shallots if you’re using those. Enjoy!
Equipment
Calphalon Saute Pan with Lid (5QT)
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Pyrex Glass Measuring Cup (2 Cup)
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Measuring Spoons, Stainless Steel
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- You can use Asian egg noodles for this or if all you have is linguine – that works too. I bought that “fresh linguine” from the store that only takes a few minutes to cook. Worked like a charm. A thicker cut rice noodles could even work.
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