The History of Mi Goreng


The dish is derived from Chinese chow mein and believed to have been introduced by Chinese immigrants in Indonesia, Malaysia, and Singapore. The origin of Mi Goreng is strongly associated with the Indian Muslim community. Mi Goreng first started on a pushcart in Malaysia, in the early 20th century.


Mi Goreng is Indonesian for “fried noodle”. Indomie Mi Goreng, simply abbreviated as Indomie goreng by most Indonesians. Indomie Goreng is a type of instant noodle served without soup and be stirred well with soysauce, oil, and seasoning.

Mi Goreng Ingredients
Wheat flour (62%), refined palm oil (contains antioxidant 319 – tert-Butylhydroquinone), tapioca starch, salt, mineral salts (501, 500), vegetable gum (412), colour (101).

Seasoning powder:
Salt, sugar, flavour enhancers (monosodium glutamate|621, 631, 627), garlic powder, onion powder, yeast extract, flavours,white pepper, anti caking agent (551).

Seasoning oil:
Refined palm oil (contains antioxidant 319), onion, tocopherol.

Sweet soy sauce:
Sugar, water, salt, wheat, soy bean, spices, sesame oil.

Chilli sauce:
Chilli sauce (sambal ulek)

Environmental Problems:

The palm oil the Indomie Mi Goreng company uses in the pre-packaged flavouring inside the packet has been said to have led to hundreds of innocent Orangutang’s loosing their lives. This is because the ‘need’ for Palm Oil which comes from Palm Trees has become greater in recent times and the Orangutang’s that live in these trees have lost their lives as a result.