Mie Goreng Aceh is a deliciously spiced fried noodle dish that will transport your taste buds to the vibrant streets of Indonesia. With its aromatic blend of spices, tender noodles, and a perfect balance of flavors, Mie Goreng Aceh is a must-try for any food enthusiast.
I always have noodles stocked in the pantry and shrimp in the freezer. So, I decided I wanted something spicy. Maybe something like mouth-on-fire kinda spicy! and took a peek at the pantry and fridge and I had all the ingredients I need. So, I decided to whip up this Mie Aceh. Mie means noodles in the Indonesian language 😉
What is mie Aceh?
Mie Aceh, also sometimes known as mie nyemek Aceh, is a popular Indonesian dish that hails from the Aceh province in Sumatra. It is a spicy and flavorful fried noodle dish that showcases the unique culinary heritage of the region. Mie Aceh is known for its rich blend of aromatic spices, tender noodles, and a combination of proteins such as chicken, beef, or seafood.
This beloved Indonesian dish is not only enjoyed in Aceh but has gained popularity throughout the country and even internationally. Its robust flavors and satisfying combination of ingredients make Mie Aceh a must-try for anyone looking to explore the diverse and vibrant world of Indonesian cuisine.
The stir-fry sauce is the key
The sauce is made with a combination of aromatics like onion, garlic, chili and herbs like star anise, fennel seeds, coriander seeds, cardamom, and candlenuts. It’s quite a bit of ingredients but that’s what makes it so aromatic, spicy, and addicting when you stir fry the noodles with it. I usually prepare a double batch so I can have some ready for the next time I want to make mie aceh.
It’s a very spicy noodle dish!
I have to warn you that one of the defining characteristics of Mie Aceh is its spicy flavor profile. The dish incorporates lots of chilis, which provide a fiery kick. The level of spiciness can be adjusted according to personal preference. The use of aromatic spices such as garlic, shallots, and ginger further enhances the overall flavor profile of the dish.
This beloved Indonesian dish is not only enjoyed in Aceh but has gained popularity throughout the country and even internationally. Its robust flavors and satisfying combination of ingredients make Mie Aceh a must-try for anyone looking to explore the diverse and vibrant world of Indonesian cuisine.
This recipe was last published in 2017 and I have updated the recipe with an improved version on May 26, 2023.
Mie Goreng Aceh (Aceh Spicy Stir-fried Noodles)
Ingredients
- 300 g fresh egg noodles spaghetti is a great substitution too
- 2 Tbsp cooking oil divided
- 200 g large shrimp deveined and pat dry with paper towel
- 1 small purple onion thinly sliced
- ¼ whole cabbage shredded
- 1 large tomatoes seeded, diced
- 1 cup chicken/beef broth more if you want it more soupy
- 2 cups mung bean sprouts
Stir-fry sauce (amount is enough for 4-5 servings, depending on how much you use):
- 50 g dried red chili
- 1 star anise
- 7 cardamom pods
- 5 candlenuts
- 80 g sambal oelek or use fresh red chili
- 30 g bird's eye chili
- 40 g garlic
- 100 g purple onion diced
- 20 g ginger
- 30 g roasted peanuts
- 15 g coriander seeds
- ½ tsp fennel seeds
- ½ cup oil
- water as needed
Seasonings:
- 1 tsp good-quality curry powder
- 3 Tbsp soy sauce or more as needed
- 2 Tbsp sweet soy sauce
- ¼ tsp ground white pepper
- Salt to taste
Optional accompaniments:
- Emping Crackers
- Squeeze of lime juice
Instructions
Prepare the sauce:
- In a large skillet, preheat 1 Tbsp of oil over medium heat. Add all the ingredients for the sauce and stir fry until aromatics, about 5 minutes. Take care not to burn the dried chili as they can turn bitter
- Transfer to a blender or a food processor and blend until it is a smooth puree consistency. Add a bit of water if necessary to help it blend, but try not to add too much
- Pour the sauce back into the pan and cook again until water evaporates and the oil starts to separate, this may take 15-20 minutes over medium heat. Remove from the heat and let it cool down completely and then store in a jar. They can be kept in the fridge for up to one week or in the freezer for up to one month
Cooking:
- If you are using dried spaghetti or dried egg noodles/lo mein noodles, cook to al dente or undercooking a little bit is fine too and then rinse in cold water. Set aside
- Place all the ingredients to be ground in a food processor and process into a smooth paste. The oil should help the grinding process going. Add a bit of water if necessary to help it get going
- Preheat a large wok or skillet with 1 tsp of oil on high heat. When it's hot, add in the shrimp and stir fry until they turn pink and cook through, about 1-2 minutes (might be less if the shrimp is smaller). Dish them out from the wok/skillet and set aside. In the same wok/skillet, add the rest of the oil and let it preheat. Add the sliced onion and stir fry until aromatic, about 3 minutes.
- Add about 5 tablespoonfuls (more or less depending on how spicy you want) of the mie aceh sauce and stir fry for about 3 minutes. Add the cabbage and tomatoes and toss with the sauce and cook for about 1 minute. Add the broth and bring to a simmer and cook for about 3 minutes. Add the noodles followed by the seasonings. Toss to mix everything. Cover with a lid and cook for about 2 minutes. Uncover and add the beansprouts and toss to mix. Have a taste of the sauce and adjust by adding more salt if necessary. Off the heat. The residual heat will soften the beansprouts but they are still slightly crunchy and not mushy
To serve:
- Garnish with chopped green onion and emping crackers on the side
Nutrition
Did you make this mie goreng Aceh recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
7 comments
THANKS, Marvellina! Had something like this at a foodhall, couldn’t remember the name, I’m now very happy and my house smells like Indonesia! I’ll definitely be back to try some of your other recipes!
Hi Steve, I’m glad you are happy with this recipe 🙂 Thank you for letting me know! Hope you’ll find more things you want to try from here 🙂
The recipe really reminds me of Singaporean curry noodle. I would be happy slurping this bowl 😀
It does have that similarity! only this one is spicier I think. Though can be made not spicy too!
What a wonderful list of ingredients, I would love to eat this. And I know what you mean about the What to cook today question. I have about 150 cookbooks, about 20 notebooks and the internet and I am still regularly despairing because I have no clue about what am I going to cook….
Though a few ingredients are foreign to me, I so want to stuff my face with these noodles and shrimp ?. Looks divine
What to cook is definitely the question of the day for me! Every day! I’ve learned to ask another question: What do I want to eat? I usually look at cookbooks and blogs to get inspired. I’m so glad to have all these noodle recipes from the #noodleholicsparty. Can’t wait to try Mie Aceh. Curry powder, soy sauce, sambal… looks like it has a very interesting flavor!