Pork & Veggie Mie Goreng
with Fried Egg & Crispy Shallots
- Eggs
- Gluten
- Wheat
- Molluscs
- Soy
- Sulphites
Mie Goreng meaning 'fried noodles', is a much-loved Indonesian street speciality that has become a favourite in homes worldwide. Our version includes pork mince and it delivers the perfect ratio of sweet to salty flavours making this dinner a truly delicious way to celebrate Harmony Week!
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1
capsicum
1
carrot
½
Long Chilli (Optional)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1 sachet
chicken-style stock powder
1 packet
pork mince
1 packet
crispy shallots
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy)
½ tbs
rice wine vinegar
2
eggs
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with the boiled water. Add egg noodles and cook over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• While the noodles are cooking, slice capsicum into strips. Thinly slice carrot into half-moons. Thinly slice long chilli (if using). Set aside. • In a small bowl, combine oyster sauce, kecap manis, chicken-style stock powder, the soy sauce, the rice wine vinegar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook capsicum and carrot, tossing, until tender, 6-8 minutes. • Transfer to a bowl. Season to taste.
• Return frying pan to high heat with a generous drizzle of olive oil. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes. • Transfer to a plate and cover to keep warm.
• Return pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add cooked noodles and veggies to pan, then add sauce mixture, tossing, until combined, 1 minute. Season with pepper
• Divide pork and veggie mie goreng between bowls. • Top each bowl with a fried egg, crispy shallots and chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sweet-and-savoury sauce is a real crowd-pleaser, though some found it too sweet or salty — reducing the kecap manis or soy sauce helps balance it out. Adding the chilli and a splash of extra sauce lifted the flavour for those who found it mild.
- Ease of prep: Most found this a quick and easy mid-week meal, with several noting the steps come together smoothly once the sauce is mixed ahead of time. A few suggested cooking the egg last, rather than setting it aside early, for a better result.
- Suggestions: Many reviewers recommended using thicker noodles such as hokkien for better texture and sauce coating, as the thin egg noodles tended to break apart or turn sticky. Adding extra vegetables like broccoli, bok choy, or snow peas was a popular way to bulk up the dish.
- Leftovers: This dish reheats well and several reviewers enjoyed the leftovers for lunch the next day. Generous serving sizes meant many households had enough left over for an extra meal.
- Portions: Some found the noodle-to-meat ratio uneven, with a few noting more protein or vegetables relative to noodles would improve the balance.
