Mie Goreng
Fried Noodles
Main DishThe noodle sibling of nasi goreng — egg noodles wok-fried at scorching heat with sweet soy sauce, garlic, shallots, cabbage, and chili, then topped with a fried egg and crunchy prawn crackers. The high heat of the wok gives the noodles a smoky, slightly charred flavor that is completely addictive. Street cart versions with their battered, well-seasoned woks often produce the best results.
Spice Level
Mild
Difficulty
Easy
Prep Time
15 minutes
Price Range
Budget Friendly
Ingredients
Where to Try
Night markets in Gianyar and Denpasar serve outstanding versions from dedicated noodle carts. Warung Made in Seminyak is popular with tourists, while the roadside carts (gerobak) that set up along Bali's main roads after dark offer the most authentic street-food experience.
Cultural Context
Mie goreng reflects the strong Chinese culinary influence on Indonesian cuisine, brought by Chinese merchants and immigrants over centuries. In Bali, it has been fully adopted and localized — you will find it on every menu alongside nasi goreng. It is a popular late-night meal, with mie goreng carts lighting up Bali's streets after sundown, and is often the go-to comfort food for Balinese of all ages.
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