Mie Goreng

by Collette White | 21 August, 2019

Good Morning friends! I hope this finds you all well. Here is another family meal ‘as promised’ to you on my FB page. Like many recipes I create, they aren’t necessarily traditional – they are ‘my’ versions, as delicious as I can make them, I try to make them as easy as possible to make and 99% of the time my aim is for them to be Gluten and Dairy free as well. This is ‘my’ version of MIE GORENG, I hope you love it as much as my family. 


12 chicken skewers

3 carrots – peeled and cut diagonally

1 bunch broccolini

1 bunch pak choy

juice of 1 lime

zest of 1 lime

3 cloves garlic – crushed

good pinch pepper

1 tin corn – drained

1 ½ cups bean sprouts

350g egg noodles

6 eggs

2 spring onions – finely sliced

1 tspn black sesame seeds

Optional: sriracha (chilli) sauce

Optional: tamari (wheat free soy sauce)


Cook chicken skewers under the grill. Once cooked, cover with foil etc to keep warm.

Place the carrots, broccolini, pak choy, lime juice and zest, garlic and pepper into a frypan. Lightly stir fry until all the vegetables are coated well – don’t overcook.

Cook egg noodles as per packet – drain well and set aside.

Line 6 serving plates in a row. Place all prepared ingredients evenly onto the plates. Firstly the egg noodles then the vegetables and salad. Finishing with the chicken skewers.

Once this is done cook 6 eggs and place them on the plates. Finish with a sprinkle of sesame seeds, spring onions and optional sauces.

Serves 6



  • This serves 6 people, so 2 chicken skewers each. Of course you can buy / make more / less depending on individual preferences
  • Traditional Mie Goreng uses sauces like Oyster Sauce, Kecap Manis etc – if you aren’t intolerant you can add these to the vegetables OR to the egg noodles
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,