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“Mie” means noodles and “goreng” means fry/fried in Indonesian. Mie Goreng doesn’t literally mean fried noodles; in fact it is stir-fried or sauteed noodles.

Mie goreng comes in many styles depending on which region. Sumatran fried noodles tend to be spicy and savory. Javanese fried noodles tend to have some sweetness into it.

I grew up in Aceh where the stir-fry noodles are a little bit different in flavor. Not too sweet, not too spicy, and is burst with flavor. It has more spices added to it and it is a little bit soupy. It is best when you eat it right away. It won’t be so good if you let it sit, even for only half an hour.

When I visited my family back in Indonesia, I always tried to get this dish. Usually the best ones are the street food carts. Last summer when I went back, I didn’t get the chance to have it… Craving for it, I cooked Mie Aceh yesterday. My husband and two Japanese students whom we are hosting until next week loved it. I put extra fresh cut chilies on mine. I got the “kick” but yum!

There is a little preparation with the spices but it is pretty easy to make. So, here you go!

 

MIE ACEH RECIPE

Serves 2

SPICES A:

1 TABLESPOONS SHALLOT OR RED ONION

1 TABLESPOON GARLIC

1/2 – 1 TABLESPOON FRESH RED CHILIES

¼ TEASPOON TURMERIC POWDER

1/8 TEASPOON CUMIN

1/8 TEASPOON WHITE PEPPERCORN

1 CARDAMOM, SEEDED

 

OIL

1 TABLESPOONS SLICED SHALLOT OR RED ONION

1 TABLESPOONS SLICED GARLIC

½ CUP SHRIMP, DEVEINED AND PEELED*

½ CUP BEEF OR LAMB, SLICED THINLY*

1 CUP TOMATOES, CHOPPED

2 CUPS CABBAGE, SHREDDED ¼” – 1/6″ 

1 ½ CUPS BROTH*

2 CUPS YAKISOBA NOODLES** 

2 TABLESPOONS SWEET SOY SAUCE

3/4 TEASPOON  SALT

1 TEASPOON VINEGAR

1 CUP BEAN SPROUTS

1 GREEN ONION, SLICED

1 STALK OF ASIAN CELERY***, SLICED

 

GARNISH (OPTIONAL)

1 CUP CHILLED CUCUMBER, SLICED

1 CUP INDONESIAN KERUPUK****

 

METHOD

Use mortal and pestle to grind spices A. Set aside.

Heat up your wok or skillet or non-stick pan to medium high heat. Put some oil. If you use a wok, make sure all the surfaces are coated with oil but not too much on the bottom. Have enough to stir fry the spices though.

Add the blended spices A, and stir for about 30 seconds and is fragrant.

Add the sliced shallots and garlic, and stir for about 30 seconds.

Turn the heat up to high. Add the beef or lamb if you use them, stir for about 2 – 3 minutes and are fully cooked. 

Add the shrimp if you use it, and stir for 30 seconds.

Add the tomatoes, cabbage, and broth. Cook for 30 seconds.

Add the noodles, sweet soy sauce, vinegar, and salt. Stir well for about 2 – 3 minutes.

Add the bean sprouts. Stir for a minute.

Lastly, add half of the green onion and celery. Stir for a minute.

By this time, the liquid reduced but it is still a little bit soupy.

Turn off the heat. Place it in a bowl or a deep dish plate. Sprinkle with the remaining green onion and asian celery. Enjoy hot.

Garnish with fresh cucumber and kerupuk.

 

“Selamat Makan” aka Bon Appetite!

 

 


 

* Substitute with eggs, tofu, and other vegetarian/vegan options.

** Gluten free option: brown rice pasta or tofu noodles is perfectly well.

*** If you can’t find Asian celery, use the inner part of regular celery. It is tender and has some leaves.

**** Kerupuk is Indonesian crackers. Most Asian stores have it. If you can’t find them, no big deal. Use chips, Funyuns, etc.