Mie Goreng is a fried noodle dish popular in Indonesia, Malaysia, and Singapore. Our Sambal Asam Sauce Starter is a traditional condiment flavored with tamarind, which provides a sweet, tangy contrast to the noodle dish’s savory flavors.

Prep time: 20 min

Cook time: 10 min

Total time: 30 min

Mie Goreng with Sambal Asam
Copyright Recipe © 2019 Woodland Foods


  • 8 Ounces Fresh Thin Chinese Egg Noodles

  • 4 Garlic Cloves, minced fine

  • 1/2 Ounce Onion, medium dice

  • 1 Tablespoon Vegetable Oil

  • 2 Tablespoons Whole Blanched Almonds

  • 1 1/8 Teaspoons Ground White Pepper

  • 1 Cup Bok Choy Or Napa Cabbage, sliced thin

  • 1/2 Ounce Bean Sprouts

  • 12 Ounces Shrimp, peeled and deveined

  • 12 Ounces Boneless Chicken Thigh Meat, large dice

  • 1/4 Cup Sweet Soy Sauce

  • 2 Teaspoons Ground Coriander

  • 1/4 Cup Chicken Stock

  • 1 Sambal Asam Starter, 45 g packet

  • 5 Water

  • Salt And Pepper


  1. In a small stainless pot, bring 5 Tbsp of water to a simmer and whisk in the Sambal Asam Sauce Starter, stirring very well. Refrigerate.

  2. Roast the almonds in a 350F oven for 5 minutes and cool to room temperature. Using a spice grinder or mortar and pestle, mash the garlic, almonds and ground white pepper into a paste.

  3. In a large non-stick pan, heat the vegetable oil to medium heat. Add the onion and the garlic puree and sauté for 2 minutes. Add the chicken, shrimp, and sweet soy sauce. Cook for 2 minutes.

  4. Add the bok choy, bean sprouts, and chicken stock. Cook for another 2 minutes. Add noodles last, cook just until they are hot, stirring well to mix with other ingredients. Season with coriander, salt and pepper.

  5. Serve hot with the Sambal Asam and krupuks on the side.