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Indonesian chicken noodle
This dish is my Saturday brunch meal in Jakarta! When I get to sleep in and wake up late, I'll ask Mam if I can go and buy some Mie Ayam. There's this street food stall about 50 feet from my house that I've been going to since I was about 10. I've been living in Holland for the past 8 years and it's always nice when I come home for a holiday and visit their food stall, they would greet me with a big smile and a "Hey! You're back!"

Posted by olivia g. from Delft, Zuid-Holland, The Netherlands • Published See olivia g.'s 7 projects »
  • Step 1

    Chicken broth

    Combine cold water, chicken and bring to a boil. In the meantime, melt the butter and sauté the onion, shallot, garlic and ginger for 5 minutes until it's soft and aromatic. Add in to the chicken broth and the nutmeg. Put on the lid, continue cooking and keep simmering for 1 hour.

    When the chicken wings are cooked, take them out and let cool. Discard the chicken skin and shred the meat, set aside for the chicken mushroom.

    Strain the broth and return to the sauce pan and keep warm with low heat.

  • Step 2

    Mushroom Chicken stir fry

    Heat the sesame oil in a wok/teflon pan and sauté the garlic, shallot and onion until soft and aromatic.

    Increase the heat and add the cut chicken, cook and stir for 5 minutes. Add in the mushroom, stir and mix well.

    Add in the soy sauce and the oyster sauce and mix well, add in the pepper to taste.

    If you have, put on a lid and cook for another 3 minutes on medium heat.

  • Step 3


    Cook the noodles according to the package, meanwhile heat the sesame oil on another pan. When the noodles are cooked, dump it into the pan and sauté it for 1 - 2 minutes until the noodles are coated with the oil. Ready for serving.

  • Step 4


    Prepare 4 small bowls and 4 large bowl.

    Cook the bok choi for 2 minutes and serve in the small bowls with the broth.

    Divide the noodles in the large bowls. Sprinkle the mushroom chicken on top of the noodles and garnish with the spring onions.

    Ready to eat! Enjoy!

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