Mi Goreng Noodles - Brunei's Best

Ever dreamt of whisking your taste buds away to the vibrant street food stalls of Southeast Asia? Well, get ready, because today we're diving deep into the heart of Brunei to bring you the most authentic, mouth-watering Mee Goreng recipe you'll ever make! This isn't just any fried noodles recipe; it's a culinary journey, showcasing the rich flavors and cultural significance of a dish beloved across the region, especially in Brunei. Forget those plain mee goreng instant noodles you might be used to; this homemade version of stir fry noodles is packed with fresh ingredients, savory sauces, and that irresistible smoky char you crave.
What makes this recipe for mi goreng noodles stand out? We're talking crispy pork belly, succulent shrimp, tender fish cakes, and perfectly scrambled eggs, all tossed in a deeply flavorful, slightly spicy, and wonderfully balanced sauce. Whether you're a seasoned chef or just starting your adventure with asian fried noodle dishes, our detailed, easy-to-follow guide ensures you'll create a masterpiece. Get ready to impress your family and friends with a truly authentic taste of Brunei!

Ingredients

• For the Noodles:
• 1 lb (450g) fresh yellow egg noodles (thick, round variety, often labeled "Hokkien noodles" or "lo mein noodles")
• 2 tbsp cooking oil (vegetable or canola)
• For the Crispy Pork Belly:
• 4 oz (115g) pork belly, thinly sliced into bite-sized pieces
• 1 tbsp cooking oil
• For the Aromatics & Protein:
• 2 tbsp cooking oil
• 4 cloves garlic, minced
• 1 medium shallot, thinly sliced
• 6-8 large shrimp, peeled and deveined
• 4 oz (115g) fish cakes, sliced (or fish balls, halved)
• 2 large eggs, lightly beaten
• For the Vegetables:
• 1 cup garlic chives (or regular chives), cut into 2-inch lengths
• 1 cup bean sprouts, rinsed
• Optional: 1/2 cup shredded cabbage or bok choy, thinly sliced
• For the Authentic Mee Goreng Sauce:
• 2 tbsp sweet soy sauce (Kecap Manis)
• 1 tbsp regular soy sauce (light soy sauce)
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce (for color)
• 1 tbsp chili sauce (Sambal Oelek or a Bruneian chili paste for authentic spice, adjust to taste)
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp water or chicken broth

Directions

1. Blanch the Noodles: Bring a large pot of water to a rolling boil. Add the fresh yellow egg noodles and cook for just 1-2 minutes, or until they are pliable but still firm. Don't overcook them! Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Toss lightly with 2 tbsp of cooking oil to keep them separate. Set aside. This step is crucial to avoid soggy noodles later.
2. Cook the Pork Belly: Heat 1 tbsp of cooking oil in a large wok or a heavy-bottomed skillet over medium-high heat. Add the thinly sliced pork belly and fry until golden brown and crispy, about 5-7 minutes. Remove the crispy pork belly with a slotted spoon and set aside, leaving the rendered fat in the wok. This adds incredible depth of flavor.
3. Add Aromatics: To the same wok with the pork fat (add a little more oil if needed), increase heat to high. Add the minced garlic and sliced shallots. Stir-fry quickly for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Cook the Protein: Push the aromatics to one side of the wok. Pour in the lightly beaten eggs and scramble them quickly for about 1 minute until just set. Add the peeled shrimp and sliced fish cakes to the other side. Stir-fry the shrimp until they just turn pink, about 1-2 minutes per side, and the fish cakes are heated through. Avoid overcooking the shrimp to keep them tender.
5. Stir Fry Vegetables: Add the garlic chives and bean sprouts (and optional cabbage/bok choy) to the wok. Stir-fry vigorously for only 1-2 minutes until the vegetables are slightly wilted but still retain a bit of crunch. The high heat of the wok is key here for that perfect stir-fried texture.
6. Combine with Sauce: Add the blanched noodles to the wok. Pour the prepared Mee Goreng sauce evenly over the noodles and ingredients. Toss everything together vigorously using tongs or two spatulas, ensuring the sauce coats every strand of noodle and all the ingredients are well combined. Keep the heat high to get a slight char on the noodles.
7. Finishing Touches: Continue to stir-fry for another 1-2 minutes, ensuring the noodles are piping hot and thoroughly mixed with the sauce. Taste and adjust seasoning if necessary. Remove from heat immediately. Garnish with the reserved crispy pork belly and serve hot. Enjoy your authentic Bruneian stir fried noodles with egg!