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Indonesian Stir-Fried Noodles in Oyster Soy Gravy

A comforting Indonesian noodle dish where springy noodles are topped with a savory, slightly sweet stir-fry of shrimp, vegetables, and a fragrant garlic-ginger oyster sauce gravy. This dish, known as Mi Siram Tumisan Jahe in Indonesia, is reminiscent of Chinese-style takeout noodles but with a distinctly Indonesian touch thanks to the use of kecap manis (sweet soy sauce) and fresh vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 Servings
Course: Main Course
Cuisine: Asian Fusion, Indonesian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the noodles
  • 10 oz dried wheat noodles Mi Kering – Indonesian dried egg/wheat noodles; substitute with Chinese egg noodles or even spaghetti
  • 1 tsp neutral oil to keep noodles from sticking
  • Pinch of salt and black pepper
For the stir-fry & gravy
  • 5 oz peeled shrimp Udang Kupas
  • 3.5 oz baby corn Jagung Muda; canned baby corn is fine
  • 3.5 oz button mushrooms Jamur Kancing, halved
  • 5 oz mustard greens Sawi Hijau; substitute with bok choy or spinach
  • 2 cloves garlic Bawang Putih, minced
  • 1- inch fresh ginger Jahe, minced or grated
  • 2 tbsp oyster sauce Saus Tiram
  • 1 tbsp kecap manis Indonesian sweet soy sauce; or substitute with soy sauce + brown sugar
  • ¾ cup chicken broth Kaldu Ayam
  • 1 tsp cornstarch mixed with 2 tsp water Tepung Maizena; optional, for thickening
  • 2 tbsp vegetable oil for stir-frying
  • 1 tsp sesame oil Minyak Wijen; optional, for aroma
  • Salt & pepper to taste

Instruction
 

  1. Prepare the noodles
    Boil dried noodles according to package instructions until al dente. Drain well, toss with 1 tsp oil to prevent sticking, and season lightly with salt and pepper. Set aside.
  2. Stir-fry the aromatics
    Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger, stir-fry until fragrant.
  3. Cook the protein
    Add the shrimp, stir-fry until they turn pink and slightly firm.
  4. Add vegetables
    Stir in baby corn and mushrooms. Cook for 2–3 minutes until slightly tender.
  5. Make the gravy
    Pour in oyster sauce, kecap manis, and chicken broth. Stir and bring to a boil. Season with salt and pepper. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the gravy lightly thickens.
  6. Finish with greens
    Add mustard greens (or bok choy/spinach) and sesame oil. Cook just until the greens wilt, about 1–2 minutes.
  7. Serve
    Place the noodles on individual serving plates or bowls. Spoon the hot stir-fry and gravy mixture generously over the noodles. Serve immediately.

Notes

  • Noodles: If Indonesian dried noodles (mi kering) are not available, Chinese egg noodles, ramen noodles, or even spaghetti work well.
  • Greens: Mustard greens (sawi hijau) may be hard to find. Use bok choy, spinach, or Swiss chard instead.
  • Baby corn: Fresh baby corn is rare outside Asia; use canned or jarred baby corn, available in the Asian aisle.
  • Kecap Manis: This Indonesian sweet soy sauce is key for authentic flavor. If unavailable, mix 2 parts soy sauce with 1 part brown sugar or molasses.
  • Flavor balance: Indonesian kecap manis is sweeter than Western soy sauce blends, so adjust to taste if you prefer less sweetness.
  • Extra protein: You can substitute shrimp with chicken, beef, or even tofu for a vegetarian version.