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

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

  • Makes
    4 servings
  • Cook Time
    35 minutes

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.

Tip

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.

Ingredients
  • ¼

    cup soy sauce

  • 1

    tablespoon oyster sauce

  • 4

    teaspoons packed light or dark brown sugar

  • ¼

    teaspoon ground cumin

  • Kosher salt and ground black pepper

  • 1

    pound fresh yellow Asian wheat noodles (see note)

  • 4

    tablespoons peanut oil, divided

  • ¼

    medium head green cabbage, cored and sliced (3 to 4 cups)

  • 3

    large shallots, halved and sliced lengthwise

  • 1

    small red bell pepper, stemmed, seeded and thinly sliced

  • 5

    medium garlic cloves, minced

  • 1

    bunch scallions, cut into 1-inch lengths

  • Lime wedges, to serve

  • Sambal oelek or chili-garlic sauce, to serve

Step 1

In a small bowl, stir together the soy sauce, oyster sauce, sugar, cumin, ¼ teaspoon pepper and ⅓ cup water. Place the noodles in a colander and rinse under cool water, gently loosening the strands.

Using kitchen shears, snip the noodles into shorter lengths. Drizzle 1 tablespoon of oil over the noodles and toss; set aside.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until barely smoking. Add the cabbage in an even layer and cook until charred in spots, about 2 minutes, stirring only once halfway through.

Transfer to a medium bowl. Add 1 tablespoon of the remaining oil and heat until barely smoking. Stir in the shallots and bell pepper, distribute in an even layer, then cook until browned in spots, about 2 minutes, stirring only once halfway through.

Add the garlic and cook, stirring occasionally, until no longer raw, about 1 minute. Transfer to the bowl with the cabbage.

Step 3

Return to skillet to medium-high, add the remaining 1 tablespoon oil and heat until barely smoking. Distribute the noodles in an even layer and cook without stirring until spotty brown, 2 to 3 minutes.

Toss, then redistribute in an even layer and cook without stirring for about another 2 minutes. Pour in the soy mixture and cook, tossing frequently, until only a small amount of glaze-like liquid remains, 1 to 2 minutes. Return the vegetables to the skillet and add the scallions.

Cook, tossing, until the pan is dry and the noodles are tender but still quite chewy, about 2 minutes. If the noodles are too firm, add another 1 to 2 tablespoons water and cook, tossing, until done. Taste and season with salt and pepper. Serve with lime wedges and sambal oelek.