Indonesian
Mie Aceh
A fragrant Acehnese noodle dish with thick yellow noodles, beef, prawns, and a deeply spiced red curry paste. It is served hot with acar, lime, fried shallots, and emping for the familiar balance of rich, spicy, sour, and crisp.
Watch it madeDevina Hermawan · 10:20
Ingredients
- fresh thick yellow wheat noodles (mie kuning basah)400g
- beef, thinly sliced150g
- medium prawns, peeled and deveined100g
- beef stock250ml
- shallots6
- garlic cloves3
- large red chilies, chopped4
- dried red chilies, soaked in hot water3
- candlenuts, lightly toasted2
- fresh ginger2cm piece
- fresh turmeric2cm piece
- ground coriander1 tsp
- ground cumin1/2 tsp
- ground fennel1/2 tsp
- cardamom pods, bruised2
- curry leaves6
- tomato, chopped1 small
- sweet soy sauce (kecap manis)1 tbsp
- Indonesian soy sauce or light soy sauce1 tsp
- salt3/4 tsp, or to taste
- white pepper1/4 tsp
- neutral oil3 tbsp
- bean sprouts60g
- spring onions, cut into 3cm lengths2
- celery leaves, chopped2 tbsp
- fried shallots2 tbsp
- acar timun or cucumber-pineapple pickle1/2 cup
- emping crackersa small handful
- lime wedges2
Method
- Rinse the fresh yellow noodles briefly under hot water to loosen them, then drain well.
- Grind the shallots, garlic, fresh chilies, soaked dried chilies, candlenuts, ginger, turmeric, coriander, cumin, and fennel into a smooth spice paste.
- Heat the oil in a wok over medium heat, then fry the spice paste with the bruised cardamom pods and curry leaves until the oil separates and the paste smells fragrant, about 5 to 7 minutes.
- Add the sliced beef and stir-fry until it changes color and is coated in the spices.
- Add the chopped tomato and cook until softened and slightly broken down.
- Pour in the beef stock, season with salt and white pepper, and simmer for 8 to 10 minutes until the beef is tender and the sauce is rich.
- Add the prawns and cook for 1 to 2 minutes, just until they begin to turn pink.
- Add the drained noodles, kecap manis, and soy sauce, then toss continuously over high heat so the noodles absorb the spiced sauce.
- Add the bean sprouts, spring onions, and celery leaves, then stir-fry for another 1 to 2 minutes until the vegetables are just wilted and the noodles are glossy.
- Taste and adjust with more salt or kecap manis if needed, then remove the cardamom pods if desired.
- Serve hot, topped with fried shallots, with acar, emping crackers, and lime wedges on the side.
Common questions
Can I substitute the fresh yellow noodles with another noodle type?
Yes. Fresh egg noodles are the closest swap. If you use dried egg noodles, undercook them slightly and rinse briefly after boiling so they stay springy when tossed in the sauce. Avoid very thin noodles—they can break.
How long should the beef simmer before adding the prawns and noodles?
Simmer the beef in the stock for about 8 to 10 minutes, or until it is tender enough to bite easily. Add the prawns only at the end, then the noodles, because both cook very quickly.
What are the most common mistakes when cooking Mie Aceh?
The biggest mistakes are not frying the spice paste long enough, overcooking the prawns, and adding noodles too early. Also avoid too much stock; the dish should be saucy, not soupy, and the noodles should be well coated.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a wok or skillet with a splash of water or stock to loosen the sauce. The prawns may tighten, so reheat only once.
What should I serve with Mie Aceh?
Serve it hot with lime wedges, sliced cucumber, and fried shallots if you like extra crunch. A simple side of pickles or acar also works well to cut the richness and balance the sweet-salty sauce.