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Nouilles épicées d'Aceh (Mie Aceh)

Name: Nouilles épicées d'Aceh (Mie Aceh)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: ID
Ingredients: 400 g fresh thick yellow egg noodles (or 250 g dried, boiled and drained); 200 g beef chuck or sirloin, thinly sliced against the grain; 200 g raw shrimp, peeled and deveined; 3 tbsp vegetable oil; 6 shallots; 4 cloves garlic; 3 large red chilies, deseeded; 2–4 bird's eye chilies (to taste); 2 cm piece fresh ginger; 2 cm piece fresh turmeric (or 1 tsp ground turmeric); 3 candlenuts or raw macadamia nuts; 1 tsp ground cumin; 1 tsp fennel seeds, ground; 3 pods cardamom, lightly crushed; 1 cinnamon stick; 2 bay leaves (daun salam, or substitute regular bay leaf); 1 star anise; 2 tomatoes, chopped; 1 tbsp tamarind pulp mixed with 3 tbsp warm water, strained; 3 tbsp kecap manis (sweet soy sauce); 1 tbsp light soy sauce; 400 ml beef or chicken stock; 150 g cabbage, sliced into ribbons; 100 g bean sprouts; 2 stalks celery, sliced; 2 spring onions, sliced; 1 tsp salt, or to taste; 1 tsp sugar, or to taste; to serve fried shallots; to serve lime wedges

25m

Prépa

30m

Cuisson

Portions

Moyen

Difficulté

Nouilles jaunes épaisses sautées dans une sauce au curry relevée, avec bœuf et crevettes, chou et pousses de soja.

#indonesian#noodles#spicy#beef#seafood#curry#stir-fry

Portions

4portions

Ingrédients

Nutrition

calories500

protein28g

carbs42g

fat22g

fiber4g

Par portion

Étapes

Prepare the noodles

If using dried noodles, boil in plenty of water until just tender, then drain well and toss with a little oil so the strands don't clump. If using fresh noodles, loosen them gently with your fingers to separate the strands.

400 g thick yellow noodles

✅ C'est prêt quand : the noodles are tender but still have a little bite, and no longer stuck together

Blend the spice paste

In a blender or mortar, blend the shallots, garlic, red and bird's eye chilies, ginger, turmeric, candlenuts, cumin and fennel into a smooth, wet paste, adding a splash of water if needed to help it move.

6 shallots
4 cloves garlic
3 large red chilies
2–4 bird's eye chilies
2 cm ginger
2 cm turmeric
3 candlenuts
1 tsp cumin
1 tsp fennel

✅ C'est prêt quand : the paste is smooth with no large chunks visible

Fry the spices

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Cook the beef

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Add the shrimp

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Toss in noodles and vegetables

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Serve

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Prepare the noodles

400 g thick yellow noodles

✅ C'est prêt quand : the noodles are tender but still have a little bite, and no longer stuck together

Blend the spice paste

6 shallots
4 cloves garlic
3 large red chilies
2–4 bird's eye chilies
2 cm ginger
2 cm turmeric
3 candlenuts
1 tsp cumin
1 tsp fennel

✅ C'est prêt quand : the paste is smooth with no large chunks visible

Fry the spices

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Cook the beef

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Add the shrimp

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Toss in noodles and vegetables

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Serve

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History & Culture

The Story Behind the Dish

📍 Banda Aceh, Aceh province, Sumatra📅 Developed through centuries of trade, popularised in the 20th century🍜 ID

Aceh sits at the northern tip of Sumatra, right where the Indian Ocean trade routes met the Strait of Malacca. For centuries, ships carrying Indian and Arab spice traders, and Chinese noodle sellers, passed through its ports, and the local kitchen absorbed a bit of everything: curry spices like cumin, fennel and cardamom from the Indian Ocean trade, and the thick wheat noodle technique that traveled with Chinese immigrants.

Mie Aceh became the dish where those influences met a fiercely proud regional identity, cooked at food stalls and family tables across the province. It's traditionally made with beef, though goat and seafood versions, or a mix of both, are just as common.

⭐ Why It's Famous

It's loved for its bold, warming curry-spiced sauce clinging to thick chewy noodles, a flavour unlike any other noodle dish in Indonesia, and a point of pride for Acehnese identity.

💡 Fun Fact

In Aceh, Mie Aceh is often eaten for breakfast as well as any other meal, and it's commonly ordered either 'goreng' (dry, stir-fried) or 'kuah' (with extra soupy sauce).

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