Mie Aceh
Mie Aceh is a robust Acehnese noodle dish shaped by local, Indian and Middle Eastern spice traditions. Thick yellow noodles are cooked dry, wet or soupy with a fragrant curry base.
From Chef Ilhama’s recipe collection
Photo: Rizkyrachma — Own work · CC0 · Sources
How do you make Mie Aceh?
Mie Aceh uses 8 ingredients and 5 clear steps. Allow 50 minutes; the recipe yields 4 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Mie Aceh is a robust Acehnese noodle dish shaped by local, Indian and Middle Eastern spice traditions. Thick yellow noodles are cooked dry, wet or soupy with a fragrant curry base.
5 steps
Blend shallots, garlic and chilli and fry with curry powder and ground spices until fragrant.
Add the chosen protein and cook until nearly done, then add tomato and cabbage.
Add noodles, soy sauce and 250–500 ml stock depending on whether a dry or soupy version is desired.
Toss or simmer until noodles absorb the spice base and the protein is safely cooked.
Finish with spring onion and lime and serve with the traditional garnishes.
Serve with pickled shallots, cucumber, lime, fried shallots and emping crackers.
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