Indonesian Maggie Goreng

I have previously attempted and posted a recipe on Local Style Indonesian Mee Goreng, a recipe based on my own observations of how it is commonly cooked at local hawker places. Recently, a colleague of mine brought me to the Makanan Bollywood Restaurant situated at the Peninsula Plaza to try out their version of maggie goreng and I fell in love with it almost immediately. The dish presented before me was very colourful – a one-meal dish that contains meat, egg, vegetables, noodles as well as loads of flavour.

Indonesian mie goreng is, indeed, a very interesting dish full of stories and flavours. It is a very popular dish in Singapore, Malaysia as well as, well, Indonesia itself. It is also a very simple dish to do and one that sometimes uses instant noodles which was what Makan Bollywood used as well. Interestingly, this dish originated from Chinese style stir-fried noodles and evolved when the Indians picked it up and cooked it their way. Other versions see thin yellow noodles being used as well as spices such as chilli powder to further add flavours to the noodles, which was what I did in my first Mee Goreng recipe.

Am hereby attempting to whip up a second version of mie goreng here, using instant noodles (hence maggie goreng) and sweet kecap manis (instead of ketchup and soy sauce in the previous version) to create something similar to what I had at the Bollywood restaurant. Hope you will love this version as much as the previous one!


  • Instant noodle: 3 packets
  • Oil: 3 tbsp
  • Egg: 2
  • Prawn: 12 pieces, shelled with tail intact
  • Beansprout: 100g
  • Carrot: 1, julienned
  • Yellow chive: 100g, chopped
  • Tomato: 2, wedged
  • Chicken stock cube mixture: 1 chicken stock cube dissolved in 2 tbsp boiling water
  • Kecap manis: 1 tbsp


  1. Cook instant noodles in boiling water for 1min. Drain and set aside.
  2. Heat oil in wok.
  3. Crack eggs into wok. Stir-fry for 30 sec till almost cooked.
  4. Add in prawns, breansprouts and carrots. Stir-fry for 1min.
  5. Add in chives, tomatoes and cooked noodles. Stir to combine.
  6. Stir in chicken stock cube mixture and kecap manis.
  7. Mix well to serve.


  • This recipe is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.

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