Mama’s Mie Goreng Special

So, my mother is one of the best cook I know in real life.

One of her signature dishes that always gets people coming back for more is this particular fried noodle dish. It is lathered with kecap manis (sweet soy sauce), oyster sauce, sesame oil, fish sauce, producing a very unique flavor that will satisfy Indonesian-Chinese cuisine enthusiast’s tastebuds.

Below is the recipe as told by the living legend, when we made it for our family lunch in Niigata.

Mama’s Mie Goreng Special 

(or in English, Mama’s Fried Noodle)


For the noodles:

5 packs precooked egg noodles (the kind you get for yakisoba in Japan, or any egg noodles would work, whatever you have access to, but enough amount for 5 servings)

3 tbsp oyster sauce

5 tbsp kecap manis**

1 tbsp sesame oil

salt and white pepper, to taste

For the toppings:

250 grams skinless chicken breast, thinly sliced

1 tbsp fish sauce

1 tbsp corn starch

a pinch of salt

a pinch of white pepper

250 grams shrimp (peeled and deveined)

10 cloves of garlic, thinly sliced and chopped

3 tbsp vegetable oil (you can add as you go along, if you feel that there is not enough oil to stir fry everything)

3 bunches of bok choy, chopped, separate the stalks from the leaves

2 large eggs


  • Immediately marinate the noodles with the oyster sauce, kecap manis and sesame oil. The longer you can marinate it the better, but if you have 1 hour that should be enough. Mama usually uses a bit more sesame oil (approximately 3 tbsps), but I adjusted it down as I think depending on the brand the flavor of the oil could overwhelm.
  • Prepare chicken and marinate in fish sauce, corn starch and salt and pepper for about 15 minutes or more
  • Heat oil in a large wok in medium heat.
  • Once hot, saute the garlic until fragrant
  • Then add the chicken mixture, and saute until just cooked (change color on the outside)
  • Add the small prawns to the wok, and stir fry for about a minute or so. Don’t over cook.
  • Add the bok choy stalks, stir fry until it softens
  • Add the bok choy leaves, stir fry until it softens
  • Add the eggs, and scramble it together with the topping mix
  • Lastly, add in the noodles mixture into the wok, mix thoroughly (careful not to butcher the noodle strands!). Once mixed, cover the wok, lower the heat and let the mixture continue cooking for another 5 minutes or so
  • Correct seasoning
  • Serve immediately


You can always change the protein and the vegetables, depending on what you have available. Mama has made variations of this recipe using cabbage, bean sprouts, sliced carrots.

**There is no good substitute for kecap manis. You really need to somehow source one. There are a couple of International Shops in Tokyo that carry this, or you can also get them online. My favorite kecap manis brand is “Bango”, but any other brands should work fine as an alternative.

Categories: Indonesian, Noodles, Off-the-book, Recipes

Author:Tari Martosudirjo Keitt


  1. Telur Pindang (Indonesian Marbled Eggs) | - January 31, 2015

    […] When done, remove eggs from saucepan and place in cold water. Peel eggs now and, if possible, serve with Indonesian dishes like Mama’s Mie Goreng. […]

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