Mie goreng

Mie goreng, or bakmi goreng, is a cherished spicy fried noodle dish originating from Indonesia and also enjoyed in Malaysia, Brunei, and Singapore. This delectable delight typically features thin yellow noodles stir-fried with a mélange of garlic, onion, prawns, chicken, beef, chili, Chinese cabbage, tomatoes, egg, and various other vegetables.

In Indonesia, mie goreng is a ubiquitous street food staple, while in Singapore, Brunei, and Malaysia, it is frequently available at Mamak stalls — lively eateries known for their diverse and delicious offerings.

The dish has its origins in Chinese cuisine, akin to dishes like bakmi, mie ayam, and bakso. However, mie goreng has been adapted to suit Indonesian tastes with ingredients such as sweet soy sauce, fried shallots, and spicy sambal. Significantly, it eschews pork to align with the dietary practices of the predominantly Muslim population. In Malaysia and Singapore, Indian immigrants have contributed their own twist, culminating in popular variations like mee goreng mamak.

There are countless interpretations of mie goreng, influenced by regional preferences and available ingredients. You might encounter it prepared with chicken, beef, goat, or seafood. Regional specialties include Mie Goreng Aceh and Mie Goreng Jawa. Instant noodle versions, such as the renowned Indomie Mi goreng, have also garnered global popularity.

In Malaysia, unique renditions such as Maggi goreng and mee goreng mamak are crowd favorites at Mamak stalls. Singapore offers its own twist with dishes like Punggol mie goreng, which incorporates Peranakan Chinese-style ingredients such as rempah and seafood.