andrejthechef
IndonesiaNoodlesDinner

Mie Aceh Goreng

Thick yellow noodles stir-fried in a fragrant, Indian-influenced spice paste with beef or prawns, served with pickled shallots and lime.

prep
25 min
cook
25 min
total
50 min
serves
4
level
medium
Mie Aceh Goreng, a dish from Aceh

Aceh has its own culinary identity within Indonesia, shaped by centuries of trade with India and the Middle East, and this noodle dish shows it clearly. The spicing leans closer to a curry than anything you will find in Javanese or Sumatran cooking further south.

Give the spice paste real time in the oil before the noodles go in. That step carries the dish, and the noodles themselves are mostly there to soak up what you have built.

Part of our 20 best Indonesian recipes list.

method

  1. Blend the shallots, garlic, ginger, coriander, cumin, fennel, curry powder and chilies into a paste, using a splash of water if needed.

  2. Heat the oil in a wok over medium-high heat. Fry the paste for 5 to 6 minutes, until fragrant and darkened.

  3. Add the beef or prawns and stir-fry for 2 to 3 minutes, until the beef browns or the prawns turn pink.

  4. Add the tomato and cook for 2 minutes, mashing it slightly into the paste.

  5. Add the noodles, stock and kecap manis. Toss well and simmer for 3 to 4 minutes, letting the noodles absorb most of the liquid and turn a deep golden color.

  6. Add the cabbage and toss for 1 to 2 more minutes, until just wilted. Serve hot with pickled shallots and lime wedges.

chef's tips

  • Aceh sits at the northern tip of Sumatra, with old trading links to India and the Arab world, which is exactly why this dish tastes spiced in a way that is distinct from noodle dishes elsewhere in Indonesia.
  • Fry the spice paste properly before anything else goes in. A rushed paste leaves the noodles tasting like plain curry powder instead of something layered.
  • The noodles should end up coated and a little glossy, not swimming in liquid. Let the stock reduce rather than serving it soupy.
  • A fried egg on top, or a scattering of emping crackers, is a common addition if you want to serve it the way many stalls do.