Look, I am Indonesian. Fried noodles run in my blood. And I am telling you right now, mie goreng is the one that got away from most of you. It is sweet, it is savory, it has a little heat if you want it, and the whole thing comes together in about half an hour. If you have only ever had noodles from a takeout container that showed up lukewarm, this is going to reset your brain.
The secret weapon here is kecap manis. That is Indonesian sweet soy sauce, and it is not optional. Regular soy sauce will not get you there. Kecap manis is thick, syrupy, and dark, and it caramelizes on the noodles in a way that makes the whole pan smell like a street cart in Jakarta. You can find it in the Asian aisle of most grocery stores now, or any Asian market. Buy the bottle. You are going to use it on everything once you taste this.
Here is how it works. You boil egg noodles until they are just shy of done. You sear some chicken and cabbage hard in a screaming hot wok so you get those charred edges. Then everything goes back in the pan with the sauce, and you toss it until every noodle is glossy and dark. Top each bowl with a fried egg with crispy edges, a handful of fried shallots, and a squeeze of lime. That egg yolk breaks over the noodles and you will understand why this dish has survived generations.
Fair warning: make extra. One batch is never enough. I have watched a full wok disappear before everyone even sat down. Cooked to perfection, gone in minutes. That is how it should be.
Cook the egg noodles in well-salted boiling water until just under al dente, about 1 minute less than the package says. Drain, rinse under cold water to stop the cooking, and toss with 1 tablespoon of the oil so they do not clump. Set aside.
In a small bowl, whisk together the kecap manis, soy sauce, oyster sauce, and sambal oelek if using. This is your sauce. Taste it. It should be sweet first, salty second, with a gentle kick. Adjust to your liking now, because once it hits the hot pan there is no going back.
Heat a wok or the largest skillet you own over high heat until it is smoking. Add 1 tablespoon of oil and swirl. Sear the sliced chicken in a single layer, undisturbed, for 2 minutes so it gets real color, then toss and cook 1 more minute until just cooked through. Pull it out and set aside.
Add the remaining tablespoon of oil to the same hot wok. Drop in the garlic and onion and stir-fry 30 seconds until fragrant. Add the cabbage and carrot and toss hard for 2 to 3 minutes. You want charred edges and still some crunch, not a limp pile of vegetables. This is fried noodles, not soup.
Return the chicken to the wok. Add the noodles and pour the sauce over everything. Toss continuously for 2 to 3 minutes, using tongs, until every noodle is coated, glossy, and a deep caramel brown. If the noodles stick, splash in a tablespoon of water to loosen them. Taste and add more sambal if you are feeling brave.
While the noodles finish, fry the eggs in a separate skillet with a little oil over medium-high heat until the whites are set and the edges are golden and crispy. You want the yolks still runny.
Divide the noodles into bowls. Top each with a fried egg, a heavy shower of crispy fried shallots, and the scallions. Serve with lime wedges and extra sambal on the side. Squeeze the lime over everything right before you eat it. Do not skip this step.
The wok has to be screaming hot. If your noodles are steaming instead of frying, your pan is too crowded. Cook the chicken in two batches if you need to, and never drop the heat to accommodate a full pan. A hot pan gives you wok hei, that smoky char you cannot fake, and it is the difference between good mie goreng and the kind you dream about.
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