Tips for making mie goreng

These are the two most important ingredients when making Mei Goreng.

I was able to find both at my local little oriental grocery store. They last a long time too!

Kecap Manis and Sweet Chili Sauce

Kecap is a really thick soy sauce that’s essential for getting the flavor you need.

And you just can’t eat Mie Goreng without chilled sweet chili sauce on top!

You will most likely have to find Kecap online or at your oriental store.

There’s different brands of sweet chili sauce, I’ve seen some at walmart and my local grocery store as well.

Sesame oil and liquid aminos

Also key is sesame oil. I looked 3 places for toasted sesame oil and never found it, but normal sesame oil will work too.

I also love using liquid aminos in this dish. It’s a natural soy sauce alternative and perfect in Asian dishes.

This recipe is really simple to make, but impressive when you taste it! From start to finish, this can be ready in under 30 minutes!

First, start with a bunch of garlic and onion, then you just add coleslaw mix, ramen noodles, sauce, and you’re done!

Ramen noodles are necessary for the perfect texture here, so I do not recommend substituting another noodle.

They really soak up all the flavor. Other noodles really do not work as well.

I’ve tried to think of how to explain the flavor of Mie Goreng, but I just can’t.

It’s like a super flavorful, you can’t believe you just made it in your home dish.

It tastes like something you’d order takeout.

Speaking of takeout, here are some more oriental favorite recipes you might like!

Ingredients

• 2 (14 oz) bags of coleslaw mix
• 2 medium onions, diced
• 10 large cloves of garlic, finely chopped or minced
• 3 tablespoons sesame oil
• ¼ cup Kecap Manis Soy Sauce, divided
• 3 tablespoons liquid aminos
• 1 teaspoon crushed red pepper flakes
• 6 packages of ramen noodles (discard seasoning packets)
• Sweet Chili sauce

Instructions

• Combine garlic and onion in a large skillet with 3 tablespoons of sesame oil
• Sautee on medium-high heat, stirring often, for 5-7 minutes, or until onions start to brown
• Add the two bags of coleslaw, ⅛ cup kecap, and 3 tablespoons of liquid aminos. Cook on medium heat, stirring often, until cabbage wilts, about 5 minutes
• Add 1 teaspoon crushed red pepper
• Cook ramen noodles in water, according to directions (throw away spice packets)
• Once noodles are cooked, add them to the skillet mixture
• Add an additional ⅛ cup of kecap and stir everything together well.
• Serve with additional liquid aminos (if necessary – I didn’t add any extra) and top with chilled sweet chili sauce
• Enjoy!