Mi goreng Aceh - fried noodles from Aceh

Ingredients

• 300 gcooked noodles
• 1chicken breast, boiled and shredded
• 5 clovesgarlic
• 3shallots
• 1tomato
• 50 gbean sprouts
• 75 gcabbage
• 1 tbspkecap manis
• 1 tspsalt
• ½ tsppepper
• 1 tsppalm sugar
• ½ tspvinegar
• 50 mlchicken stock
• 1leek
• 3 tbspoil
• 9shallots, for the spice paste
• 5 clovesgarlic, for the spice paste
• 4red chillies
• 2 cmturmeric
• 1cardamom
• 1 tspcumin

Instructions

1. 1

   Pound the spices

   Pound or grind the shallots, garlic, red chillies, turmeric, cardamom and cumin into a fine paste.

2. 2

   Slice the vegetables

   Finely slice the garlic, shallots, tomato and cabbage. Cut the leek into thin rings.

3. 3

   Fry the paste

   Heat the oil in a wok. Add the spice paste, sliced garlic and sliced shallots, and fry for 3 minutes.

4. 4

   Cook the vegetables

   Add the tomato, bean sprouts and cabbage, then fry until they are nearly cooked.

5. 5

   Add noodles and chicken

   Add the noodles and shredded chicken, followed by the kecap manis, salt, pepper, palm sugar and vinegar.

6. 6

   Simmer with stock

   Pour in the chicken stock and let everything stew gently.

7. 7

   Finish and serve

   Toss in the leek. Serve with acar mentimun and emping.

What is mi goreng Aceh?

Mi goreng means fried noodles, and this version takes its name from Aceh, a region at the northern end of Sumatra in Indonesia. Acehnese cooking is known for boldly spiced dishes, and the seasoning here comes from a fresh paste of shallots, garlic, chillies and warm spices.

This recipe combines that paste with noodles, chicken and vegetables, then adds stock for a gently saucy finish. Kecap manis brings sweetness and depth, while vinegar gives the flavours a sharper edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrates, while the oil and kecap manis contribute much of the fat and sweetness. Chicken supplies the protein, with smaller amounts also coming from the noodles. Serve with extra vegetables or cucumber acar to add freshness and balance the plate.

The spice paste

Freshly pounded: grind the shallots, garlic, chillies, turmeric, cardamom and cumin until the mixture is fine and cohesive. A fine paste cooks evenly and spreads its flavour through the noodles.

Chilli heat: the four red chillies give the dish its kick. If you prefer less heat, remove their seeds before grinding.

Prepare the ingredients

Even slices: cut the garlic, shallots, tomato and cabbage thinly so they cook quickly in the wok. Slice the leek into rings so it can be tossed through at the end.

Ready to toss: have the cooked noodles, shredded chicken, stock and seasonings beside the hob before you start frying. The cooking moves quickly once the paste is in the wok.

Fry for flavour

Start with the paste: fry it with the sliced garlic and shallots for the stated 3 minutes. Stir as it cooks so the aromatics colour without catching.

Nearly done: add the tomato, bean sprouts and cabbage and fry until the vegetables are almost cooked. They will soften further when the noodles and stock go in.

Get the noodle texture right

Cooked noodles: the recipe calls for cooked noodles, so drain them well before adding them to the wok. Excess water can dilute the seasoning and make the mixture wetter than intended.

Gentle finish: add the chicken stock and stew gently rather than boiling hard. Toss in the leek last to keep its flavour fresh and its texture distinct.

What to serve alongside

Acar mentimun: this Indonesian cucumber pickle adds a cool, tangy contrast to the warm spices and sweet kecap manis.

Emping: serve the noodles with these crisp Indonesian crackers for crunch. Add them just before eating so they stay crisp.

Recipe notes & tips

• Use a wok or the widest pan you have so the ingredients can be tossed rather than crowded.
• Drain the cooked noodles thoroughly before adding them.
• Keep the stock measured and ready beside the hob before you begin frying.
• Stir the spice paste regularly during its 3-minute fry to prevent it sticking.
• Taste the finished noodles before serving and adjust the seasoning only if needed.

Variations

• More vegetables: Increase the cabbage or bean sprouts for extra crunch.
• Adjust the heat: Use fewer red chillies or remove their seeds for a milder dish.
• Swap the protein: Use cooked prawns in place of the shredded chicken.
• Add tofu: Fold in cubes of fried tofu with the noodles for a meat-free alternative.
• Extra tang: Serve with more cucumber acar alongside the noodles.

Common mistakes to avoid

• Wet noodles: Drain them well before adding so the sauce does not become diluted.
• Crowded wok: Cook in batches if needed, as an overcrowded pan can steam the vegetables.
• Rushing the paste: Fry it with the garlic and shallots for the full 3 minutes to develop its flavour.
• Overcooking the vegetables: Fry them only until nearly done, as they continue cooking with the noodles.
• Boiling the stock hard: Keep the final stew gentle to avoid making the noodles too soft.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat in a pan until piping hot, adding a small splash of water or stock if the noodles have dried out; keep the emping separate until serving.

Frequently asked questions