Ingredients

  • Serves 2-4 people
  • 1 packet Yellow Egg Noodles

    2 Chicken Eggs

    1 Stalk Leek, thinly sliced

    1 Stalk Celery, thinly sliced

    2 Leaves White Cabbage, thinly sliced

    60 g Red Tomatoes, cut into 6 pieces

    5 g Salt

    8 g Sugar

    17 g Chicken Powder

    1 tbsp Tomato Sauce

    19 g Chilli Sauce

    7 g Fish Sauce

    25 g Sweet Soy Sauce

    50 ml Cooking Oil

    700 ml Water

     

    For the spice paste:

    25 g Shallots

    15 g Garlic

    9 g Candlenut

    100 g Big Red Chili

    20 g Red Cayenne Pepper

    15 g dried shrimps, toasted

     

Mie Nyemek
Recipe Courtesy of
Asian Food Network

Mie Nyemek

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A rainy day is the best time to savor a hearty bowl of noodles, so whip up some Mie Nyemek to warm your belly and soul! Similar to your typical Bakmi Jawa, this traditional Javanese noodle soup has a thicker consistency as the broth is reduced. Don’t fret - less broth doesn’t mean there’s less flavor! This popular Indonesian street food is an equally scrumptious and wholesome meal that can be enjoyed for lunch or dinner.
  • Easy
  • 60 min
  • 30 min
  • 10 min
  • 2 steps
  • 21 Ingredients
  • Easy
  • 2 steps
  • 21 Ingredients
  • 60 min
  • 30 min
  • 10 min

Instructions

  1. Prepare the spice paste

    • In a blender, add the shallots, garlic, candlenut, big red chili, red chili peppers and toasted dried shrimps. Blend into a fine paste.
    Prepare the spice paste


  2. Fry the noodles

    • In a pan on medium heat, sauté the blended paste until fragrant. 

    • Crack the 2 eggs, wait until they are half cooked, then stir the eggs to break them into pieces.

    • Add water, salt, sugar, chicken powder, tomato sauce, chilli sauce, fish sauce and sweet soy sauce. Stir to combine and bring to a boil. 

    • Once the sauce is boiling, add the noodles, leeks, celery, white cabbage and red tomatoes.

    • Stir slowly. When the noodles and vegetables are cooked, remove from heat.

    • Pour the noodles into your serving bowl or plate.

    Fry the noodles


Plate and Serve!

Garnish with fried onions. It is ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 packet Yellow Egg Noodles

      2 Chicken Eggs

      1 Stalk Leek, thinly sliced

      1 Stalk Celery, thinly sliced

      2 Leaves White Cabbage, thinly sliced

      60 g Red Tomatoes, cut into 6 pieces

      5 g Salt

      8 g Sugar

      17 g Chicken Powder

      1 tbsp Tomato Sauce

      19 g Chilli Sauce

      7 g Fish Sauce

      25 g Sweet Soy Sauce

      50 ml Cooking Oil

      700 ml Water

       

      For the spice paste:

      25 g Shallots

      15 g Garlic

      9 g Candlenut

      100 g Big Red Chili

      20 g Red Cayenne Pepper

      15 g dried shrimps, toasted

       

    Nutrition
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