Indonesian noodles
Stir frying mie goreng jawa in a wok.
Place of originIndonesia
Region or stateIndonesia and the Netherlands

Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse.[1] Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.


Chinese influences are evident in Indonesian food, with the adoption of various Chinese noodles that developed within Chinese Indonesian cuisine such as bakmi, mie ayam and kwetiau goreng.[2] Indonesian noodles originated from Chinese influence that resulted from the immigration of Chinese settlers to the Indonesian archipelago.[1]

According to Denys Lombard in the book Le carrefour Javanais. Essai d'histoire globale II (The Javanese Crossroads: Towards a Global History, 2005), the consumption of noodles on the island of Java is thought to have existed since the Majapahit era. Starting from the word hanglaksa which was found in the Biluluk inscription dated from 1391. Hanglaksa in Kawi means "vermicelli maker". In Sanskrit, laksa means "one hundred thousand", referring to numerous strands of the vermicelli. The term laksa or lakhshah is also believed to have come from Persian or Hindi which refer to a kind of vermicelli.[3]

Nevertheless, some of these noodles such as mie goreng, have been completely assimilated into mainstream Indonesian cuisine. Due to the great diversity in Indonesian cuisine, noodles too have undergone diversification and changed according to local tastes, influences, and available ingredients – from mie Aceh, Palembang mie celor, to Javanese mie Jawa. Some types of noodles, such as bihun or rice vermicelli had become integrated as ingredients into Indonesian soto ayam.

Consumption of noodles in Indonesia reached a new height after the advent of the Indonesian instant noodle industry back in the 1970s. Since then, Indonesia has become one of the world's major producers and consumers of instant noodles. Indonesia is the world's second largest instant noodle market coming only after China, with demand reaching 12.52 billion servings in 2019.[4] Today, instant noodles have become a staple in Indonesian households. Certain brands such as Indomie have become household names, and have risen to become a global instant noodle brands.[5]

Noodle types

Indonesian mie telur or yellow wheat and egg noodles, main ingredient for various Indonesian noodle dishes.

Noodle dishes

Hot noodle soups

Dry noodle dishes

Hot noodle rolls

Other type noodle dishes

Instant noodle brands

Further information: List of instant noodle brands § Indonesia

See also


  1. ^ a b Media, Kompas Cyber. "Sejarah Bakmi hingga Jadi Favorit di Indonesia". (in Indonesian). Retrieved 2020-06-14.
  2. ^ Heinz Von Holzen (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 15. ISBN 9789814634953.
  3. ^ Melati Mewangi (2021-12-01). "Sluuurps.. Nikmatnya Mi Nusantara". Tutur Visual - (in Indonesian). Retrieved 2021-12-06.
  4. ^ "Global Demand, World Instant Noodles Association". Retrieved 2020-06-14.
  5. ^ Mah, Jeanne (2019-07-24). "How Indomie rose from a domestic Indonesian brand to become a global instant noodle icon". AsiaOne. Retrieved 2020-06-14.
  6. ^ "Soun dari Pati Aren". (in Indonesian). Retrieved 17 April 2022.
  7. ^ Von Holzen, H.; Ltd, M.C.I.P. (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International (Asia) Private Limited. p. 15. ISBN 978-981-4634-95-3. Retrieved September 8, 2018.
  8. ^ Kraig, B.; D, C.T.S.P. (2013). Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 184. ISBN 978-1-59884-955-4. Retrieved September 8, 2018.
  9. ^ "Javanese Fried Noodle (Bakmi Goreng Jawa)". Retrieved 19 December 2017.
  10. ^ Lumpia Makassar Gading. "Pastel / Jalang kote". Lumpia Makassar Gading. Archived from the original on 2016-03-15.
  11. ^ "Jalangkote Makassar Berbeda Dengan Pastel". Archived from the original on 2017-01-31.