Mie Goreng

Spicy-Sweet Asian Stir Fry Noodle)

Another dish I was absolutely obsessed with during my time backpacking through Indonesia was Mie Goreng. Oh God, so spicy, so slippery, a little sweet, and a little sticky with great depth of flavor. Perfection!

What is great about this dish is that it’s really a catch all for what the street vendor can get at the market that morning… which of course has my heart, because we should always be eating locally and in season whenever possible. Sustainability, y’all! Traditionally, there’s the mie goreng sauce style with egg, shrimp, chicken, egg noodle and an array of veggies. The main ingredient is a thick sweet sticky soy sauce called kepap manis (but unfortunately central Oregon has no ingredient diversity), so I had to improvise. This will give you all the street food vibes while working within the constraints of C.O. and the fabulous Rainshadow CSA)*. I hope you enjoy!

*Side note: this will be what I’m making all the time in August, when tomatoes and zucchini are abundant. Can’t wait!

Mie Goreng (Spicy Sweet Asian Stir Fry Noodle)

(serves 4)


1 lb chicken
1 large zucchini (quartered lengthwise and sliced ½ inch)
1 lb tomato (cherry or sliced heirloom)
1 bunch scallions, sliced
2 cups napa cabbage, sliced
3 cloves garlic, minced
8oz dry noodle (I used rice sticks)
Avocado oil for cooking
Cilantro for garnish

“The Sauce”

2 Tbsp sweet soy sauce
2 Tbsp black soy sauce
1. 2 Tbsp granulated sugar
2 Tbsp sesame oil
2 Tbsp ketchup
1 Tbsp oyster sauce
1 Tbsp Sriracha (more or less to taste)


  1. Add all sauce ingredients together and blend with an immersion blender or

  2. Boil a large pot of water and remove from heat. Add the noodles and let sit til al dente, about 6 minutes, strain, rinse under cold water and set aside.

  3. Put two pans on medium high heat. In one, sear the chicken with a splash of avocado oil, 2-3 minutes on each side. Remove from heat and set aside

  4. In the other pan, add zucchini with a splash of avocado oil and sear about 2 minutes.

  5. In the zucchini pan, add the garlic, tomatoes, scallions, and saute all together for another 2-3 minutes, stirring often.

  6. Add the noodles, cabbage, and sauce and toss to incorporate for a minute.

  7. Top with grilled chicken and cilantro (also very good with a fried egg and sprouts, which is traditional, but I didn’t have any on hand)