Recipe by Fellicia R
"This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies."
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3 (3 ounce) packages
ramen noodles (without flavor packets)
skinless, boneless chicken breast halves, cut into strips
ground black pepper, or to taste
sliced fresh mushrooms
sweet soy sauce (Indonesian kecap manis)
salt and pepper to taste
I am indonesian, and this dish tastes really good and just like the original indonesian fried noodles. I left out salt since the sauce added the saltiness to the dish. I also reduced the amount of soy , oyster and Indonesian sweet soy sauce ( a little bit less than 1/4 cup each ). I will definitely put this on my regular menu list.
Followed the recipe except I used a two lb bag of fresh noodles from the Chinese grocery instead of 9 oz of ramen. The amount of soy saucy-ness was still a lot for a homestyle dish! It was about what you would expect in a restaurant. I also cooked the meat and the veggies separately so I could control how done everything got. Good dish, very easy to make especially with a food processor doing the chopping and shredding. Just cut back on the sauce or up the noodles. Would be fine with other meats or tofu instead of chicken.
Fantastic! I also used garlic powder in place of the garlic salt. Also doubled the cabbage & used a bag of stir-fry veggies. We all loved it!
This is an easy, yummy recipe. I didn't have shallots, broccoli, or mushrooms, so I used extra carrots and cabbage and added a bag of frozen stir-vegetables. I also left out the oyster sauce. I would definitely say that this recipe doesn't need any added salt, though. The soy sauce makes it plenty salty. This recipe is really easy and tastes great!
Awesome recipe! Thank you for posting it. I am a little sqeemish when it comes to fish sauces or oyster sauce, so as an FYI for anyone wondering what they could substitute the oyster sauce with:
1) Look for a vegetarian "oyster" sauce - not a single oyster in it, but still mocks the flavor of it
2) Do a mixture of one part hoisin, two parts teriyaki and 2-3 dashes of worchestire. Some garlic and onion wouldn't hurt either if you wish
For this recipe the ratio for 1/4C (4 TBSP) would be:
3 TBSP Teriyaki, 1 TBSP Hoisin and 2-3 dashes of worchestire
I have subbed both versions in this recipe with excellent results!
I would say 2 pkgs of noodles is plenty. Undercook them at first because you will be simmering them in the pan at the end. It was pretty good the first time around but I would definitely double the vegetables and make sure to cut the broccoli into smaller size florets so they're done at the same time as the rest of the vegetables.
This was good. I used lo mein noodles instead of Ramen because Ramen are fried. Otherwise followed recipe. We really enjoyed this. Thanks for the recipe
I was in Bali for 6 weeks on a surf trip. Ate this every morning for breakfast. I have tried this a few times but never came out like I wanted. This recipe is the closest I have found. It's really good. I think I over cooked the noodles a little. I used spinach instead of cabbage.
* Percent Daily Values are based on a 2,000 calorie diet.
Mie Goreng - Indonesian Fried Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 356
** Calories from Fat: 129
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