In Indonesia, mi goreng is actually a dish that’s quite common for breakfast or lunch. It simply translates to fried noodles. It’s an Indonesian staple that doesn’t just come out of a packet. Well, it also comes in a packet. But the original version isn’t a 2-minute noodle kind of thing. It’s actually made by stir frying the noodles together with some vegetables and served with a fried egg on top. Nowadays, that’s often called Mi Goreng Spesial (if you’ve been to Bali, you’ve probably eaten this for breakfast! It’s really good for hangovers, by the way). Spesial, which translates to “special” (shocker, I know!), refers to the egg on top.
Anyway, since both Nadia and I are Indonesian (or part Indonesian in my case), it was only natural for us to do a blog post about these characteristically Indo noodles. Then we got to thinking about how we could maybe change up a pack of Indomie Mi Goreng to make it a bit more interesting. Thus a night of mi goreng extravaganza ensued. We tried four different types of additions, starting with the original Mi Goreng Spesial! You can of course change the veggies to your liking, but we went with bean sprouts, bok choy and carrots for our take on it.
Watch out for three other versions we came up with, including a Japanese rendition, an XO sauce experiment and last (but not least) another Indonesian variety with chicken and straw mushrooms.
1 red chilli (without the seeds if you don’t want it too spicy)
1/3 carrot julienned
½ bunch bok choy or pak choy
¼ cup bean sprouts
1 pack Indomie Mi Goreng dry noodles
1 sachet Indomie Mi Goreng oil
1 sachet Indomie Mi Goreng kecap manis
1 sachet Indomie Mi Goreng seasoning powder
1 sachetIndomie Mi Goreng sambal
1 sprig spring onion, sliced for garnish
Cook the noodles in boiling water. Heat the oil in a wok or frying pan. Cook all the vegetables and chilli for 2 minutes on high heat. Add the noodles, the squeeze in the kecap manis, sambal and mix in the seasoning powder. Fry an egg and serve on top. Sprinkle the pack of fried shallots on top along with the spring onions. Done!