Acehnese Spicy Noodles (Mie Aceh)
Mie Aceh Say it: MEE ah-CHEH
Mie Aceh is a bold, fragrant noodle dish from the Aceh region of northern Sumatra, Indonesia. It features thick yellow wheat noodles stir-fried or boiled in a rich, spicy curry-like sauce made with shallots, garlic, turmeric, cumin, and chilies, then finished with tender beef or chicken, shrimp, and fresh vegetables. Traditionally served for lunch or dinner, its fiery heat, aromatic spices, and satisfying chew make it a favorite street-food comfort dish that reflects Aceh’s unique blend of Indonesian, Indian, and Arab culinary influences.
Acehnese Spicy Noodles (Mie Aceh)
Mie Aceh
Pronounced MEE ah-CHEH
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
If using dried noodles, cook them according to package directions until just al dente, drain, and rinse with cold water. Set aside.
In a food processor or mortar, blend the shallots, garlic, chilies, turmeric, cumin, coriander, and black pepper into a smooth paste.
Heat the vegetable oil in a large wok over medium-high heat. Add the spice paste and stir-fry for 2–3 minutes until fragrant and the oil separates.
Add the sliced beef or chicken and stir-fry until the meat is no longer pink, about 3–4 minutes.
Stir in the chopped tomatoes and cook until they soften and release their juices, about 2 minutes.
Pour in the stock and sweet soy sauce, bring to a gentle boil, then reduce heat and simmer for 5 minutes to develop the flavor.
Add the cooked noodles, cabbage, and bean sprouts. Toss everything together vigorously for 3–4 minutes until the noodles are well coated in the thick, glossy sauce and the vegetables are just tender.
Taste and adjust seasoning with salt if needed. Remove from heat and sprinkle with sliced green onions.
Serve immediately in deep bowls with lime wedges, crispy fried shallots, and fresh cucumber slices on the side.
Regional variants
Some versions are served as a soup (kuah) rather than dry-fried, with extra broth and a softer noodle texture. Seafood such as shrimp or squid is also popular in coastal Acehnese homes.
Cook's notes
- Adjust the number of chilies to control heat; traditional versions are quite spicy.
- Use fresh thick egg noodles if you can find them for the most authentic chewy texture.
- Prepare all ingredients before starting as the stir-frying goes quickly once the wok is hot.
Serve with
Lime wedges, crispy fried shallots, sliced cucumber, and a tall glass of sweet iced tea.
Make ahead and storage
Best eaten fresh, but the spice paste and cooked meat can be prepared a day ahead and refrigerated. Reheat with a splash of stock when adding noodles.
