Mie Aceh

About this recipe

Mie Aceh features thick yellow noodles tossed with a curry-like spice paste, protein, cabbage, and tomato. You can serve it dry (goreng) or with gravy (kuah).

The spice base should cook until the oil separates—this blooms the curry fragrance and keeps the noodles from tasting raw.

Dial the chili down for children; the dish remains aromatic without extreme heat.

Prep & cook time

• Prep20 minutes
• Cook20 minutes
• Total40 minutes
• Servings2 servings
• LevelMedium

Tools you need

• Wok
• Blender
• Tongs
• Pot if boiling dried noodles

Ingredients

• 2 portions thick yellow Mie Aceh noodles (or thick egg noodles)
• 150 g beef, seafood, or chicken, sliced
• 1 cup cabbage, shredded
• 1 tomato, cut into wedges
• 6 shallots
• 4 cloves garlic
• 8–12 red chilies (to taste)
• 1 tablespoon curry powder or Acehnese curry paste
• 1 teaspoon salt
• 100–200 ml stock (for kuah style)
• 3 tablespoons oil
• Lime and fried shallots, for serving

Directions

1. Blend shallots, garlic, and chilies. Sauté in oil with curry powder until fragrant and the oil separates.
2. Add protein; stir until cooked.
3. Add cabbage and tomato; toss briefly.
4. Add noodles. For dry style, toss until coated and hot. For kuah, add stock and simmer until slightly thickened.
5. Season with salt. Taste and adjust heat.
6. Serve with lime and fried shallots.

Kitchen tips

Serve with

• Lime
• Pickled cucumber
• Kerupuk
• Emping

How to store

Best fresh. Leftovers keep 1 day; add a splash of water when reheating.

Common mistakes

• Under-cooking the spice paste.
• Overloading chili until the curry aroma is lost.
• Using thin noodles that break and turn soft.