Mi goreng

Mie goreng

Mie goreng in a restaurant in Jakarta.
Alternative names	Mee goreng or Mi goreng
Course	Main course
Place of origin	Indonesia,Malaysia and Singapore
Region or state	Nationwide
Created by	Chinese Indonesian and Peranakan
Serving temperature	Hot
Main ingredients	Fried noodles with chicken, meat or prawn

Mie goreng (Indonesian: mie goreng or mi goreng; Malay: mee goreng or mi goreng; both meaning "fried noodles"), also known as bakmi goreng, is a flavorful and spicy fried noodle dish common in Indonesia,Malaysia, and Singapore. It is made with thin yellow noodles fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables. Ubiquitous in Indonesia, it can be found everywhere in the country, sold by all food vendors from street-hawkers, warungs, to high-end restaurants. It is an Indonesian one-dish meal favorite, although street food hawkers commonly sell it together with nasi goreng (fried rice). It is commonly available at Mamak stalls in Singapore and Malaysia and is often spicy.

Chinese influences is evident in Indonesian food, such as bakmi, mie ayam, pangsit, bakso, lumpia, kwetiau goreng and mie goreng. The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore.Mie goreng is also similar to Japanese yakisoba. However mie goreng has been more heavily integrated into Indonesian cuisine; for example the application of popular sweet soy sauce that add mild sweetness, sprinkle of fried shallots, addition of spicy sambal and the absence of pork and lard in favour for shrimp, chicken, or beef; to cater for the Muslim majority.