Ingredients

  • Serves 2-4 people
  • For the noodles:

    2 Whole Eggs

    4 Egg Yolks

    14 g Salt

    280 g High Protein Flour

    1 L water for boiling the noodles

    25 ml Cooking Oil

    50g mustard greens

     

    For the spice paste:

    2 g Salt

    20 g Garlic

    30 g Shallots

    10 g Candlenut

    7 g Turmeric

    5 g Ginger

    10 g Coriander

    1 Lemongrass stalk, smashed

    2 Bay Leaves

    3 Lime Leaves

    200 ml Cooking Oil

     

    For the sauce:

    15 g Celery, cut into 2 cm wide slices

    100 ml Soy Sauce

    30 ml Water

    3 tbsp Sugar

     

    For the mushroom chicken topping:

    500 g Chicken Breast Fillets, diced into 2 cm cubes

    5 tbsp Soy Sauce

    4 cloves Chopped Garlic

    10 g Ginger, smashed

    200 g Mushroom, cut into quarters

    ¼ tsp White Pepper Powder

    1 tbsp Sugar

    5 g Chicken Powder

    1 tbsp Oyster Sauce

    4 tbsp Sweet Soy Sauce

    100 ml Water

    15 g Fried Shallots

Mie Ayam Jamur (Chicken Mushroom Noodles)
Recipe Courtesy of
Asian Food Network

Mie Ayam Jamur (Chicken Mushroom Noodles)

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From fancy malls to push cart vendors, you can find Mie Ayam Jamur - Indonesia’s version of Chicken Mushroom Noodle - practically anywhere around Indonesia. A delightful, humble bowl of goodness enjoyed by all, this slurp-worthy noodle dish is served with chicken, mushroom, vegetables, and a signature savory and sweet soy sauce with fragrant oil. If you’re feeling adventurous, make the springy noodles from scratch with this simple recipe, but store-bought ones are just as good if you’re in need of a quick fix. Enjoy it on a rainy day for a warm, comforting meal.
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 3 steps
  • 26 Ingredients
  • Medium
  • 3 steps
  • 26 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Make the noodles

    • In a mixing bowl, add salt and high protein wheat flour, mix well. 

    • To the mixing bowl, crack both eggs and mix them in by hand to achieve a smooth dough that is not lumpy.

    • With a rolling pin on a clean flat surface, flatten and roll the dough. Fold the dough and roll it flat again.

    • Using a knife, cut the dough into noodle strips to the thickness of your preference. We cut ours to ½ cm thickness.

    • In a pot, bring water to a boil and add 25ml cooking oil to the pot.

    • Boil the noodles until they are half cooked.

    • Remove the noodles and drain to remove excess water. Add a little oil to the noodles to prevent them from sticking to each other. Set aside.

    Make the noodles


  2. Make the fragrant oil and special soy sauce

    • Coarsely chop the garlic, shallots, candlenut, turmeric, ginger and coriander.

    • Heat cooking oil in a pan, then add the chopped ingredients together with the smashed lemongrass, bay leaves and lime leaves. 

    • Fry until golden brown or fragrant, then remove from heat and strain. 

    • Discard the fried ingredients, leaving only the fragrant oil. This will be used to fry the chicken and mushroom topping.

    • In a pot, boil the celery, soy sauce, water, sugar on low heat until the liquid is reduced and you get a thick sauce. 

    • Remove from heat and set aside. The special soy sauce will be used to fry the chicken and mushroom topping.

    Make the fragrant oil and special soy sauce


  3. Make the chicken noodle topping

    • Using a pan, take 25 ml of the fragrant oil and sauté the chopped garlic until it is light brown.

    • To the pan add the ginger and mushrooms. Stir-fry until the mushrooms are cooked.

    • Add the diced chicken meat to the pan.  

    • After the chicken is cooked, add the special soy sauce we made earlier.

    • To the pan, add white pepper powder, sugar, chicken powder, oyster sauce, sweet soy sauce and water. Cook until the oil is reduced, then set aside.

    Make the chicken noodle topping


Plate and Serve!

  • In a pot of boiling water, blanch the noodles and mustard greens. Remove and drain excess water.

  • In a serving bowl, pour 2 tbsp of the fragrant oil and 1 ½ tbsp of the special soy sauce. 

  • Place the noodles in the bowl and mix well to combine with the sauce.

  • Top with the mushroom chicken topping and mustard greens.

  • Garnish with fried shallots.

  • Optional: serve with chili sauce on the side.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • For the noodles:

      2 Whole Eggs

      4 Egg Yolks

      14 g Salt

      280 g High Protein Flour

      1 L water for boiling the noodles

      25 ml Cooking Oil

      50g mustard greens

       

      For the spice paste:

      2 g Salt

      20 g Garlic

      30 g Shallots

      10 g Candlenut

      7 g Turmeric

      5 g Ginger

      10 g Coriander

      1 Lemongrass stalk, smashed

      2 Bay Leaves

      3 Lime Leaves

      200 ml Cooking Oil

       

      For the sauce:

      15 g Celery, cut into 2 cm wide slices

      100 ml Soy Sauce

      30 ml Water

      3 tbsp Sugar

       

      For the mushroom chicken topping:

      500 g Chicken Breast Fillets, diced into 2 cm cubes

      5 tbsp Soy Sauce

      4 cloves Chopped Garlic

      10 g Ginger, smashed

      200 g Mushroom, cut into quarters

      ¼ tsp White Pepper Powder

      1 tbsp Sugar

      5 g Chicken Powder

      1 tbsp Oyster Sauce

      4 tbsp Sweet Soy Sauce

      100 ml Water

      15 g Fried Shallots

    Nutrition
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