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The line is available in Mi Goreng (original fried noodles, also available with fried onion and chili sauce in Java and Bali islands of Indonesia, as well as in Australia, Canada, and the United States), Mi Goreng Pedas (spicy fried noodle with fried onion), Mi Goreng Rasa Ayam Panggang (barbeque chicken flavoured fried noodle, available with ...
Fried noodles with egg, chicken, meat Mie Bangladesh or Bangladeshi noodles (Indonesian: mi meaning "noodle" [ 1 ] ), also called nyemek noodles [ 2 ] is a dish of Indonesian cuisine . It is a variation on mi goreng and originated in the Indonesian city of Lhokseumawe .
Mie goreng (Indonesian: mi goreng; meaning "fried noodles" [2]), also known as bakmi goreng, [3] is an Indonesian stir-fried noodle dish. It is made with thin yellow noodles stir-fried in cooking oil with garlic, onion or shallots, fried prawn, chicken, beef, or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables.
Most of the market share is owned by the product Indomie Mi goreng, a dry instant noodle meant to replicate traditional Indonesian mie goreng, or fried noodles. In November 2019, LA Times named Indomie Barbecue Chicken flavour and Indomie Mi Goreng as among the best-tasting ramen in the world. [65]
Mi goreng may refer to: Mie goreng, Indonesian fried noodle; Mee goreng, Bruneian, Malaysian, or Singaporean fried noodle This page was last edited on 14 ...
Bakmi goreng, fried bakmi noodles. Bihun goreng, fried thin rice noodle with spices, fried shallots and chili darkened with sweet soy sauce. Char kway teow, stir-fried noodle with egg, slices of sausages, fishcake, beansprouts, and less commonly with other ingredients. This noodle dish almost similar to kwetiau goreng.
The noodle is also available in two options of ingredients; meat either beef, lamb or mutton, or seafood either shrimp or crab. Aceh noodle is usually sprinkled with fried shallot , and served with emping , peanuts, slices of shallots, cucumber , and dash of kaffir lime .
Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten.