Mie goreng is a classic Indonesian dish where noodles are stir-fried with a paste made of shallots, garlic, and candlenuts. Kecap manis (sweet soy sauce) is another main ingredient that makes mie goreng different than other fried noodles.
No exact rules what you should or shouldn’t add, you can add as many or as little to your fried noodles. The most ingredients in mie goreng are noodles and kecap manis (sweet soy sauce). But this time I replace the egg noodles with shirataki noodles.
Here is my version of mie goreng shirataki. This is a simple and vegetarian version of this iconic Indonesian dish. I use Chinese cabbage, brown shimeji mushrooms, crisp mung bean sprouts & toasted sesame seeds
Related article: Mie Goreng Aceh (Acehnese Fried Noodles)
Mie Goreng Shirataki
- 200g shirataki noodles
- 100g Chinese cabbage, sliced
- 1 green onion, chopped
- 50g cup bean sprouts
- 100g shimeji mushrooms
- 3 tbsp kecap manis
- vegetable oil
Mie goreng spices
- 2 toasted candlenuts
- 3 garlic
- 1 Asian shallot
- 1/2 tbsp white peppercorns
- First, prepare the shirataki noodles. Drain the noodles rinse them well under running water. Drain the noodles and pan-fry them over medium-high heat without oil for about 7 to 10 minutes. Set aside.
- Using mortar and pestle or electric grinder grind garlic, candlenuts, shallot, and white peppercorn until becoming a smooth paste.
- Heat the oil in a wok. Toss in shimeji mushroom, cook for 1 minute. Add spices paste and cook for 30 seconds or until fragrant.
- Then add cabbage and half of spring onion, stir-fry until wilted. Stir in noodles and soy sauce, cook for 2 to 3 minutes until desired consistency. Add a splash of stock or water if you like wet noodles.
- Add bean sprouts and the rest of the green onion, toss everything together. Sprinkle with toasted sesame seeds before serving.