Mi Goreng or Mie Goreng is a Indonesian, Malaysian,
Bruneian, and Singaporean thin yellow noodles dish fried
in cooking oil with garlic, onion or shallots, fried prawn,
chicken, beef, or sliced meat balls, chili, Chinese cabbage,
tomatoes, egg and other vegetables.

I remember when I first tried Mi Goreng when my family
migrated to Malaysia 10 years ago. Ubiquitous in Malaysia,
it is almost found everywhere in the country, sold by all
food vendors from street-hawkers, to high-end restaurants.
Mi Goreng is the first Malaysian dish I had in my life and
it has become one of my favorite dishes.

There are other versions of Mi Goreng with slightly different
ingredients such as types of protein and noodles. My favorite
Mi Goreng is Bihun Goreng Ayam, which literally means fried
rice vermicelli with chicken. I love to add chili paste to my
noodles for a tinge of spiciness as Mi Goreng sometimes
can be too greasy.

Mi Goreng Ayam

1. Bring a pan of water to a boil, and cook the ramen until tender,
   about 3 minutes. Plunge the noodles into cold water to stop
   the cooking, drain in a colander set in the sink, and drizzle the
   noodles with 1 tablespoon of vegetable oil. Set aside.


2. Place the chicken strips in a bowl, and toss with olive oil,
   garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok
   over high heat, and cook and stir the chicken until it is no
   longer pink, about 5 minutes.


3. Stir in the shallots and garlic, and cook and stir until
   they start to turn brown. Add the cabbage, carrots, broccoli,
   and mushrooms, and cook and stir until the vegetables are
   tender, about 5 minutes.


4. Stir in the ramen noodles, soy sauce, sweet soy sauce,
   and oyster sauce, mixing the noodles and sauces into the
   vegetables and chicken. Bring the mixture to a simmer,
   sprinkle with salt and pepper, and serve hot.