Mie Aceh is a noodle dish from Aceh. Think of this dish as noodles and seafood or meat with intense spicy, curried flavours. There are two types of Mie Aceh (Acehnese noodles); mie goreng or fried noodles and soupy version usually called as mie Aceh kuah.
This version of the dish is basically fried noodles with small shrimps, caisim (Chinese cabbage) and bean sprouts. Making the spices paste for mie Aceh is as simple as pounding or food processor-izing a handful of fresh red chillies, a bit of toasted fresh turmeric, shallots, garlic, cumin and coriander. I like the way the spices paste not only perfuming the noodles but also thickens the soups if you make the soupy version.
Mie Goreng Aceh
- 300 gr egg noodles
- 200 gr shrimp
- 1 bunch mustard greens or choy sum, torn into large pieces
- 1 cup mung bean
- 2 shallots, thinly sliced
- 1 clove garlic, thinly sliced
- 2 medium-size tomatoes, roughly chopped
- 2 tablespoons oil
- 5 shallots
- 2 cloves garlic
- 5 cm piece fresh turmeric, roasted and peeled
- 3 cm piece fresh ginger, peeled
- 2 bird’s eye chillies
- 3 red chillies
- 1 teaspoon coriander
- 1/4 teaspoon cumin
- 2 cardamom
- 1/2 teaspoon white pepper
- Place all the spices paste ingredients in a food processor and process until a coarsely paste forms. Set aside.
- Heat the oil in a large wok or non-stick frying pan over medium-high heat. Add the shrimp and cook, in batches, for 3 minutes or until cooked through. Remove the shrimp and set aside.
- Turn the heat up and add the remaining oil. Add the sliced shallot and garlic and cook for 5-6 minutes or until lightly golden, then add the spices paste. Stir continuously until fragrant or for about 3-5 minutes.
- Add chopped tomatoes, chicken stock, noodles, choy sum, bean sprouts and shrimp. Toss the noodles and all the ingredients until well combined, about 2 minutes or until noodles cooked through. Serve immediately.