Recipe: Mi Goreng

A flavourful dish of southeast Asian origin, mi goreng combines just-chewy noodles with a sweet-spicy sauce. This is fast comfort food at its finest.

Nic Gossage/

Mi Goreng | House and Leisure

You'll find it everywhere in Indonesia, Malaysia and Singapore – and no wonder. This quick and easy dish is often sold at street stalls in the southeast Asian countries where it's an everyday staple, and it's both simple to prepare and delicious to eat.

Variations on and experimenting with the basic mi goreng recipe below are definitely encouraged. You could add your choice of additional vegetables (carrots, broccoli, green beans... pretty much anything that would be good in a stir-fry, really) as well as protein such as stir-fried beef or chicken. But we do think the egg topping is an absolutely essential element. And make sure the yolk is soft – it really does add an extra dimension of silky texture to the dish.

Lastly, if you're eating mi goreng on your travels, don't have it someplace fancy. Whether you're in Seminyak or Singapore, hunt down a humble Balinese warung or fluorescent-lit street-food stand and get your bowl-of-noodles fix right alongside the locals. 

Mi Goreng


  • 400g instant noodles
  • 1T extra virgin olive oil 
  • 4 eggs, to serve
  • 4 spring onions, sliced into thin rounds 
  • 2T kecap manis (sweet soy sauce)
  • 1T Sriracha 
  • ⅓ cup fried shallots 
  • Sea salt, to taste


Bring a large pot of water to the boil. Cook noodles according to the packet instructions, or until al dente. Drain, reserving ¼ cup of the cooking liquid.

Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Fry the eggs for 4 minutes or until the whites are cooked and the yolks are still runny. Remove from the pan and drain on paper towel. 

Transfer the noodles to a bowl.

Add the remaining ingredients, a pinch of salt and the reserved liquid, and toss to combine.

Divide among four bowls, topping each with a fried egg.

Serves 4
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