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Indonesian Stir-Fried Noodles with Red Pepper (Mee Goreng)

4 Servings

35 minutes

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Mee goreng (literally, “fried noodles”) is savory, slightly sweet Indonesian dish in which the noodles retain a satisfying chew that contrasts the crunch of stir-fried vegetables. Many noodle dishes are soggy with sauce, but in this dish they absorb the flavorings and remain pleasantly dry. Use fresh yellow-hued Asian noodles with the shape and thickness of spaghetti. They may be labeled “pancit,” a Filipino term; “oil noodles” work well, too. The easiest-to-find option may be fresh yakisoba noodles sold in the refrigerated section of the grocery store, usually near the tofu. But these noodles are thinner and offer less chew. If using yakisoba, simply discard the enclosed seasoning packets and decrease the water in the sauce mixture to ¼ cup. For a more robust meal, add 12 ounces seasoned and seared shrimp at the end.




Don’t forget to rinse the noodles before cooking. Rinsing removes the excess oil that coats some varieties. It also allows you to loosen the strands so they are easier to distribute in the skillet.

35 minutes



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kathleen h.

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Teresa S.

The picture prominently shows shrimp, but the recipe says nothing of shrimp. I suppose it’s dealer’s choice

Lynn C.

Hi Teresa -

In the headnote of the recipe it says that if you'd like to make this more of a complete meal you can add 12 ounces of seasoned and seared shrimp at the end of cooking.

The Milk Street Team