Recipes
Noodle Stir Fry (Mie Goreng)
Serves 4
| Prep Time: 15 mins
| Cook Time: 12 mins
| Total Time: 30 mins
You may need: Bumbu Bali
Discover The Recipe
If you're looking for a flavorful, quick bite, then this Indonesian Noodle Stir-Fry, called Mie Goreng (MEE gore-ANG), will hit the spot. Customize this basic Asian noodle stir-fry with the protein(s) and veggie(s) of your liking. However, the flavor of the noodle stir-fry is amped up using Bali's (not-so-secret) magical flavor-bomb-spice-paste called Bumbu Bali (BOOM-boo BAH-lee).
Traditionally, made by hand-grinding whole dried spices with aromatics such as lemongrass, shallots, garlic, ginger with fermented shrimp paste, Bumbu Bali is stacked with flavors to excite each of the tastes in your palate. Luckily, we provide you the correct blend of dried spices to use with your food processor (or blender) to cut down prep time to just a few minutes. Use your favorite cooked noodles like ramen or spaghetti. Customize the spicy heat to your liking by adding in fresh peppers such as jalapeño, serrano, or thai chilis to the food processor. Bumbu Bali paste can be made in larger batches and stored in your fridge for up to two weeks.
Ingredients
Noodle Stir-Fry:
1 package of Asian noodles like ramen (or spaghetti), cooked per package
1/2 - 3/4 pound of cooked, tail-on shrimp
2 Tbsp Kecap Manis (optional; see Satay recipe)
1 carrot, sliced into thin diagonals
2 cups shredded red or green cabbage
2 scallions, coarsely chopped into diagonals
1 cup bean sprouts (optional)
1 egg, scrambled (optional)
Bumbu Bali Paste (recipe below; use 1/4 cup, save remaining)
1 stalk of lemongrass, bottom half (whiter part) sliced into 1 inch segments
4 shallots, peeled and quartered
4 garlic cloves
3 inch piece of fresh ginger, peeled & chopped into pieces
1 lime, 1/2 juiced + lime wedges for noodle garnish
2 Tbsp coconut oil (or canola) oil
2 Tbsp Piquant Post Bumbu Bali Spice
1 Tbsp soy sauce
1 tsp fish sauce (optional)
1-2 jalapeño or serrano peppers (optional)
Notes
If you don't have a food processor or blender, you can still make the spice paste (with a little effort). Mince all the fresh ingredients as finely as possible and mix with the bumbu spice blend in a bowl. You can also use a mortar and pestle to mash the fresh ingredients. You'll get extra points (not to mention strong forearms) for being super-authentic 🙂
Save prep time by buying pre-shredded or pre-cut veggies like carrot and cabbage.
To make neat egg strips like you see in our pictures or in restaurants, scramble and fry the egg ahead of time then cut into strips. Add after the noodle stir-fry has finished cooking.
Briefly frying the bumbu spice paste in the oil will release maximum flavor.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
Cook noodles per their instructions. If using uncooked shrimp, cook as follows before the stir-fry: heat 1 tbsp coconut or canola oil on Med-High in a sauté pan or wok. When hot, add shrimp and cook for 2 mins. Flip then cook on other side for 2 mins. Remove from heat and set aside. Shrimp will be completely pink.
Prepare all fresh ingredients needed to make the Bumbu Bali. Add all ingredients under 'Bumbu Bali' to a food processor (or blender). Process to a paste, pulsing and using a spoon to scrape the sides to ensure all the large bits are blended into the paste. Add 1-4 tbsp of water to moisten paste to help process, as necessary. Use 1/4 cup paste in stir-fry and chill/freeze the rest for future use.
Heat a wok or large pan on Med-High heat. Add 1 tbsp of oil to pan to coat. Add Bumbu Bali paste, stir and cook for 1 min. Add carrot and cook 1 min. Add noodles and Kecap Manis (or sub soy sauce) and cook for 1 min, stirring frequently. Add cabbage and cook for 1 min. Add egg and stir mixture for 1 min until egg is cooked. Add bean sprouts and shrimp and stir for 1 min. Remove from heat.
Serve with lime wedges.
Alternatives & Substitutions
Use leftover Bumbu Spice paste anywhere where you want to drop a flavor bomb, from a bread tapenade to soups to curries to fried rice.
Like any stir-fry, substitute in the veggies and proteins of your choice. If you don't eat shrimp, add in chicken, pork, or beef. Try using baby bok choy, snow peas, and/or riced (shredded) cauliflower.
You can easily make this into a fried rice dish by cooking white or brown rice, then substituting in for the noodles in this recipe.
We tried the the bumbu spice blend as a dry rub on baked salmon and really enjoyed the flavor. The Bumbu spice blend is versatile enough to experiment in a wide range of dishes including soups, stews, and as a rub.
Hankering for a stir-fried rice dish instead? Try using the Bumbu Bali spice to make our lip-smacking Chicken Nasi Goreng recipe
Use Bumbu Bali to make our spectacular, aromatic, and authentic Indonesian Beef Rendang.
Vegetarians: try our Balinese Pumpkin Curry recipe. Or, make the Bumbu Bali Paste in this recipe to use in any of your favorite stir-fry recipes.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Noodle Stir Fry (Mie Goreng)
Serves
4
Prep Time
15 mins
Cook Time
12 mins
Total Time
30 mins
Piquant Post spice you'll need: Bumbu Bali
Ingredients
Noodle Stir-Fry:
1 package of Asian noodles like ramen (or spaghetti), cooked per package
1/2 - 3/4 pound of cooked, tail-on shrimp
2 Tbsp Kecap Manis (optional; see Satay recipe)
1 carrot, sliced into thin diagonals
2 cups shredded red or green cabbage
2 scallions, coarsely chopped into diagonals
1 cup bean sprouts (optional)
1 egg, scrambled (optional)
Bumbu Bali Paste (recipe below; use 1/4 cup, save remaining)
1 stalk of lemongrass, bottom half (whiter part) sliced into 1 inch segments
4 shallots, peeled and quartered
4 garlic cloves
3 inch piece of fresh ginger, peeled & chopped into pieces
1 lime, 1/2 juiced + lime wedges for noodle garnish
2 Tbsp coconut oil (or canola) oil
2 Tbsp Piquant Post Bumbu Bali Spice
1 Tbsp soy sauce
1 tsp fish sauce (optional)
1-2 jalapeño or serrano peppers (optional)
Instructions
Cook noodles per their instructions. If using uncooked shrimp, cook as follows before the stir-fry: heat 1 tbsp coconut or canola oil on Med-High in a sauté pan or wok. When hot, add shrimp and cook for 2 mins. Flip then cook on other side for 2 mins. Remove from heat and set aside. Shrimp will be completely pink.
Prepare all fresh ingredients needed to make the Bumbu Bali. Add all ingredients under 'Bumbu Bali' to a food processor (or blender). Process to a paste, pulsing and using a spoon to scrape the sides to ensure all the large bits are blended into the paste. Add 1-4 tbsp of water to moisten paste to help process, as necessary. Use 1/4 cup paste in stir-fry and chill/freeze the rest for future use.
Heat a wok or large pan on Med-High heat. Add 1 tbsp of oil to pan to coat. Add Bumbu Bali paste, stir and cook for 1 min. Add carrot and cook 1 min. Add noodles and Kecap Manis (or sub soy sauce) and cook for 1 min, stirring frequently. Add cabbage and cook for 1 min. Add egg and stir mixture for 1 min until egg is cooked. Add bean sprouts and shrimp and stir for 1 min. Remove from heat.
Serve with lime wedges.
Notes
If you don't have a food processor or blender, you can still make the spice paste (with a little effort). Mince all the fresh ingredients as finely as possible and mix with the bumbu spice blend in a bowl. You can also use a mortar and pestle to mash the fresh ingredients. You'll get extra points (not to mention strong forearms) for being super-authentic 🙂
Save prep time by buying pre-shredded or pre-cut veggies like carrot and cabbage.
To make neat egg strips like you see in our pictures or in restaurants, scramble and fry the egg ahead of time then cut into strips. Add after the noodle stir-fry has finished cooking.
Briefly frying the bumbu spice paste in the oil will release maximum flavor.
Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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