Egg noodles with chicken & soy

Egg noodles with chicken & soy

Mie ayam

Street Food Asia
Alan Benson

This dish is incredibly popular not just in Jakarta but also throughout the country, as well as throughout the greater South-East Asian region. I find a busy stall on Jalan Sabang run by lots of men; I’m attracted by the cook preparing the fresh, yellow egg noodles and the way he’s cooking them. He has a huge pot of boiling water in which he briefly blanches them and then he literally chucks them high into the air to get rid of all the water. It’s very theatrical and entertaining and the whole process is over in about a minute. The hot noodles go into bowls with a bit of chicken skin oil (don’t be tempted to omit it when you make this as it gives heaps of flavour and helps separate the noodles). There are lots of ingredients here but don’t be put off by this, as this dish is fantastic. The addition of mustard greens and bean sprouts make it a perfect meal in a bowl.


Quantity Ingredient
2 tablespoons kecap manis, (see glossary)
2 tablespoons worcestershire sauce
100ml light soy sauce
2 tablespoons vegetable oil
300g boneless, skinless chicken breast, cut into 1.5 cm cubes
400g fresh egg noodles
200g mustard greens, roughly chopped, (see glossary)
100g bean sprouts
2 spring onions, thinly sliced, to garnish
2 tablespoons Fried red Asian shallots, to garnish

Spice paste

Quantity Ingredient
4 garlic cloves, peeled
4 red asian shallots, peeled
1 teaspoon ground coriander
3cm piece of turmeric, peeled and sliced
3cm piece of fresh ginger, peeled and sliced
4 candlenuts, (see glossary)

Chicken skin oil

Quantity Ingredient
125ml vegetable oil
50g chicken skin, chopped into small pieces, (ask your local butcher)
2 garlic cloves, diced
1cm piece of fresh ginger, peeled and sliced
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander


  1. To make the chicken skin oil, heat the vegetable oil in a small saucepan to 170°C, or until a cube of bread dropped into the oil browns in 20 seconds. Add the chicken skin to the pan and fry until crispy. Add the garlic, ginger, white pepper and ground coriander, reduce the heat to low and gently fry for 10–15 minutes, or until the garlic is lightly golden. Strain and set aside.
  2. Combine the kecap manis, worcestershire sauce and soy sauce in a small bowl and mix together well. Set aside.
  3. To make the spice paste, blend the garlic, shallots, coriander, turmeric, ginger and candlenuts together into a fine paste in a food processor.
  4. Heat the vegetable oil in a wok or frying pan over a medium–high heat, add the spice paste and sauté for 2 minutes, until fragrant. Add the cubed chicken and stir-fry for 3–4 minutes, or until the chicken pieces are cooked through.
  5. Meanwhile, bring a saucepan of water to the boil. Divide the egg noodles into four portions and blanch each separately in the boiling water for 20 seconds, then remove and refresh in iced water – this allows the noodles to develop a nice firmness. Return them to the boiling water for 10 seconds, then divide them between four serving bowls. Drizzle 1 tablespoon of chicken oil and 2 tablespoons of the kecap manis and soy sauce mixture over each noodle portion and mix well to ensure the noodles are evenly coated.
  6. Briefly blanch the mustard greens and bean sprouts in the boiling water, then drain and divide between the four noodle bowls. Spoon over the chicken, garnish with the sliced spring onion and fried shallots and serve.
South-East Asian
Street Food
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